Mauro Molino Langhe Nebbiolo 2024

Winemaking

Mauro Molino is a respected producer in the Langhe, known for crafting traditional Nebbiolo with precision and restraint. His approach emphasizes the natural structure and elegance of the varietal rather than extraction or oak manipulation, allowing the vineyard's character to shine through in the glass.

Tasting Notes

This young Nebbiolo opens with inviting aromatics of bright red cherry and rose petals, layered with earthy hints of tar and licorice that hint at the wine's mineral core. On the palate, it's elegant and well-defined, with fine-grained tannins that frame flavors of red fruit, dried herbs, and white pepper spice without overwhelming the wine's inherent finesse. The finish is clean and persistent, with that characteristic mineral quality that speaks to the Langhe terroir—the kind of wine that grows in the glass as it opens.

Producer

Molino operates as a small family estate in the heart of Langhe, where generations have worked the vineyards with an understanding of the land's particular demands. The winery focuses on quality over volume, with careful attention to vineyard selection and traditional winemaking methods that respect the region's noble Nebbiolo tradition.

Terroir

The Langhe lies in the Piedmont region of northwestern Italy, a rolling landscape of clay and limestone hills that produce some of the world's most structured and age-worthy Nebbiolos. This vintage benefits from the cooling influences and mineral-rich soils characteristic of the zone, which contribute to the wine's elegant tannin structure and persistent finish. The continental climate and elevation create the ideal conditions for Nebbiolo to develop complexity while maintaining the bright acidity that defines the varietal.

Food Pairings

Serve this with pan-seared duck breast finished with a cherry gastrique, where the wine's red fruit and mineral backbone complement the richness and slight sweetness beautifully. It's equally at home with a casual plate of cured meats and aged cheese—the tannins and acidity cut through fat while the aromatic complexity mirrors the charcuterie. For a composed dish, try it alongside beef braised in Barolo with mushrooms and herbs, where the wine's structure echoes the savory depth of the braise.