Mauro Veglio Barolo 2013


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“This wine is so Barolo with a non-Barolo price tagIt will continue to age well over the next decade.

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Barolo is considered by many to be the Red Burgundy of Italy, I feel this is some what unfair on both Burgundy and Barolo as they both have very different characters, and I love them equally but for different reasons. Mauro Veglio grew up in Barolo, in a family that has been making Barolo for many generations. It was a bold move in the 1980’s to follow in your father’s footsteps into the winery in Barolo because the region was suffering at the time, the global wine market had not quite discovered the true potential of Barolo and many young men were walking off the family’s vineyards to find work elsewhere. But Barolos time did come, and it has now become one of the most revered wines in the world.

This wine is grown from Mauro’s youngest vines in Barolo in the villages of La Morra and Monforte d’Alba next to some pretty expensive vineyards. Here Mauro has the philosophy that the vines should be respected, and the land treated gently, he uses only organic means to control disease and responsibly farms to ensure that generations to come can reap the benefits of the best place in the world to grow Nebbiolo. Mauro does not plough, or use herbicides, he plants cover crops to grow beneath the vines, this helps stabilise the brittle limestone soils of his vineyards, helps enrich the soils with microbes and encourages beneficial insects to thrive under the shade of his well-kept vines.

This wine is so Barolo with a non-Barolo price tag. The fruit was crushed and fermented over 10 days, then transferred into small barrels to help soften those hard wiry Nebbiolo tannins, it was aged in barrels for 2 years as the law requires in Piedmont. I love the smell of this Barolo, dried roses, raspberries, sappy leather and spice, this wine is now 5 years old and is beginning to show some nice aged characters, Barolo ages so gracefully gaining so much complexity with age, fresh turned earth, dried cranberries and a meaty edge. It will continue to age well over the next decade.

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