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2019 Mauro Molino Barbera d'Asti "Leradici", Piedmont, Italy

2019 Mauro Molino Barbera d'Asti "Leradici", Piedmont, Italy


  • 2019 Mauro Molino Barbera d'Asti "Leradici", Piedmont, Italy

    2019 Mauro Molino Barbera d'Asti "Leradici", Piedmont, Italy

    $23.99 Excl. tax

      In stock (5)

      Deep ruby red color with bright fruity notes of cherry and red fruits alternating with hints of spicy and sometimes floral notes. Excellent structure and complexity, with sweet and velvety tannins, all of this with a lasting persistence.

      Product information


      ‘Leradici’ meaning ‘Roots’ is an homage to Mauro Molino’s father Giuseppe, who was born in Costigliole d’Asti, where the wine is sourced. 100% Barbera from south-facing 25-year-old vines. Calcareous, sandy soils. Maceration on the skins for 10 days in stainless steel, followed by a 20-day fermentation. Aged 8 months in large (52-hectoliter) French oak cask. 


      After military service in 1973, Mauro was determined as ever to pursue his dream, and he bravely moved to Emilia Romagna in 1975 to work as a winemaker at the CIV wine group of Modena. Mauro stayed in Emilia until 1979. This five-year-period was crucial for his training and professional development.

      After his father, Giovanni’s, death in 1979, Mauro returned to the Langhe, his home. His father left him some vineyards and he saw here the opportunity to embark on a new winemaking career in his beloved land, which he had never forgotten. He began to work as a self-employed professional for local agricultural associations, at the same time taking care of improving his vineyards and cellar, which was built in Annunziata of La Morra, where the paternal house is.

      In 1982, he maked his first Barolo from the vineyard Conca. The winemaking adventure of Mauro Molino begins here. Mauro became more and more conscious of how fortunate he was to be able to work in the Barolo area, a unique land in the world. He grew fonder of the single variety vineyards of this area, Nebbiolo in particular. He started producing three of his most important cru in the town of La Morra: Barolo Conca, Barolo Gancia and Barolo Gallinotto.


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