2001 Barolo Gattera
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2013 - 2019
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Mauro Veglio's 2001 Baroli have held up nicely. At the time, Veglio gave his Baroli quick fermentations/macerations of 4-5 days and aged the wines in 60-70% new French oak barrels.
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2013 - 2018
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Mauro and Daniela Veglio produce modern styled wines from their holdings in La Morra and Monforte. Veglio's approach begins in the vineyards, with a strong belief in low yields. Fermentations last a few days and are done in rotary fermenters. The wines then undergo malolactic fermentation in stainless steel and complete their aging in barriques.
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Mauro Veglio shares a courtyard and a lot of wine-making techniques with his good friend Elio Altare. Veglio's Barolos spend just four or five days on their skins in rotofermenters that make three or four revolutions per hour. The wines then go into large tanks to finish their alcoholic fermentations. In the old days, the harvests took place later and the weather was cooler, Veglio told me. Farmers who made Barolo also had to worry about picking their corn, preparing their soil for the wheat crop, and cutting wood for winter. So they crushed their nebbiolo fruit, and then punched down the cap before and after work each day. The long macerations of the past were more an economic necessity than a conscious choice, Veglio maintained.
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