The Margheria vineyard is one of Serralunga’s most important and illustrious sites. The Massolino family bought their first parcel here in 1964, and the remainder came online during the ’70s. The current holding is 1.5 hectares. Sitting at 340 metres above sea level, Margheria is a very chalky vineyard with a good percentage of sand (which brings elegance), while the high calcium carbonate content brings vibrant, mineral energy to the natural depth of Serralunga.
As with all three 2017 Crus, the Margheria was fermented in large, conical oak fermenters and had around 30 days on skins. It was then aged in botti for 30 months before bottling and then remained in bottle for a further year before release. Margheria is usually one of Massolino’s later-picked Cru vineyards—not so in 2017, when it was the first. Giovanni explains that with less white marl in this vineyard—a soil type that retains water—Massolino wanted to get the fruit off nice and early. As you can see from the reviews below the ends justified the means. This is a benchmark release for this wine—a superb, powerful and incredibly mineral Margheria.
“The 2017 Barolo Margheria is a compelling, multi-faceted Barolo loaded with personality. Sage, mint, lavender, spice, iron and red/purplish berry fruit grace this firm, classically built Barolo. This translucent, taut Barolo has so much to offer, but it also needs time to soften. Readers will find a terrific example of Margheria.” 95 points, Antonio Galloni, Vinous
“Margheria has the ability to combine sternness with elegance, here with a stunning intensity. Pomegranate fruit peeps out on the nose, while there's a crystalline floral character of Parma violets, dried cherry and liquorice, with some earthy tones. The attack is also austere, with firm tannins that are muscular and powerful and a velvety, refined texture. Firm acidity leads to a lifted finish.” 96 points, Aldo Fiordelli, Decanter