Marcarini (Cogno) Barolo Brunate 1966 SPS21 naturally fermented in wooden tinas

naturally fermented in wooden tinas using environmental yeast

it is firm

and still unmistakably Gassac

and nutty aromas

This sotol is a triple-distilled ‘pechuga’ made with rattlesnake meat and is matured for 90 days in neutral oak casks

Marcarini (Cogno) Barolo Brunate 1966 SPS21 naturally fermented in wooden tinasA genuine piece of Barolo history from the cru that started it all. In 1964 a young Elvio Cogno, cellar master at Poderi Marcarini in La Morra, became one of the first to name a single vineyard on a Barolo label: Brunate. That move made Marcarini the pioneer of cru Barolo. This is the 1966 from the same hallowed site, a traditionally made Nebbiolo now nearly six decades along. At this age the wine has shed its youthful structure for the dried fruit,