On a visit to Piedmont in 2004, Matteo Molino stood out amongst our group of Langaroli – and not just for his exceptional height! His wines were great and well-priced. He was quick to understand both the potential and challenges of our market. And he spoke English very well, with a great passion for Nebbiolo – not just his own. In the next decade, he and his younger sister Martina would take over the reigns at their father's estate, and guide it into the international spotlight by both making great wines and traveling to engage and charm international customers into Molino fans.
Mauro Molino, Matteo and Martina's father, founded the estate. In 1973 Mauro graduated from enology school in Alba, and then followed that with five years of winemaking experience in Emilia Romagna. In 1979 after his father's passing, he returned home to the family farm in La Morra and began consulting for local wineries while building up his own estate. 1982 was the first vintage from the famed family parcel in Conca dell'Annunziata, the conch-shaped parcel pictured above, and the rest is history. In 2003 Matteo joined the company and became a familiar face to our staff, and then in 2009, Matteo's sister also joined the gang. Today they manage approximately 12 hectares of vineyards, 50% dedicated to Nebbiolo for Barolo, and the rest mostly Barbera, and Dolcetto. This estate practices sustainable viticulture.
Vineyard Management: Integrated insect and disease control is followed. Control treatments are carried out only when strictly necessary (an expert consults for the estate). Sulfur- and copper-based products are mainly used. A minimum number of insect-control treatments are applied and only with low-environmental-impact products. Natural cover crops (grass cover) are left in the rows between the vines. In autumn the soil on every other row between the vines is tilled. Only organic fertilizers are used. Very low doses of SO2 are added to the wines (the minimum to prevent oxidation)
James Suckling 92 "A more savory edge to the nose with tar and walnuts across dried roses and red berries. The palate delivers a succulent, focused
James Suckling 91 "A fruity and easy Barbera with sliced plums, light orange peel and hints of hazelnuts. Medium-bodied, crisp and delicious. Drink now." The Wine From proprietary
Wine Spectator 93 "A rich, concentrated version, boasting blackberry, plum, chocolate and spice flavors. Balanced in a broad, muscular way, with a long, saturated finish. Drink
Wine Spectator 92 "Very pretty aromas of ripe plum, fresh flowers and sandalwood lead to a full-bodied palate, with velvety tannins and a long, caressing finish.
Wine Spectator 91 "Very ripe fruit, almost like prunes, with hints of Indian spices. Full-bodied, with round and chewy tannins and a caressing finish. Very rich.
Wine Spectator 91 "This is tender, with plum and berry character and very soft, silky tannins. Full-bodied, but elegant and refined." "Made in a fruit-forward style,
Ruby with a purple tinge. The aromas of sweet Oriental spices, black cherry and blackberry syrup are downright seductive. Juicy and smooth, with sound acidity
James Suckling 90 "Very delicate and fresh Barolo with strawberry, flower and light cream aromas and flavors. Medium body, fine tannins and a crisp finish.
James Suckling 92 "Aromas of rose petals, green tea and strawberries. Medium body, ultra-fine tannins and a flavorful finish. Better in 2018. Publish Date: Thursday,
James Suckling 95 "Fascinating aromas of walnuts, dark berries and hazelnuts, yet this remains subtle and complex. Full-bodied and very intense with sliced berries, orange peel
Wine Spectator 90 "This is lithe and harmonious, its blackberry and black cherry flavors building to a lingering finish. Accents of violet and spice add interest.
The Wine From proprietary vineyards in Annunziata La Morra and Guarene. Maceration on the skins in temperature controlled steel tanks for 6 days, then alcoholic and
James Suckling 91 "Smoky and gently stony notes with some ripe strawberries and cherries. There are also nicely delivered oak spices. Really fresh. The palate has
James Suckling 90 "he wild red berries and blackcurrants make a bright, fresh impression on the nose, A fresh, tangy palate that has flavors of vanilla-dusted
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