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2010 Marcarini Barolo Brunate

Light label condition issue

ITEM 8020232 - Removed from a temperature and humidity controlled wine storage unit

Bidder Quantity Amount Total
2 $65
Item Sold Amount Date
I8026675 1 $66 Dec 12, 2021
I8026675 1 $65 Dec 12, 2021
Front Item Photo


94Wine Spectator

This elegant red offers enticing aromas of rose, strawberry and cherry, with a hints of tobacco and spice. Firm and well-balanced, showing sweet fruit intertwined with tannins on the finish.

94Wine Enthusiast

...aromas that recall porcini mushroom, underbrush, woodland berries and whiffs of balsam...palate delivers crushed black cherry, red raspberry, menthol, sage, black pepper and licorice alongside bracing tannins and lively acidity.

93Vinous / IWC

Rose petal, violet and lavender notes open up in the glass, followed by dark red stone fruits, spices, menthol and tobacco. Broad, firm tannins provide the framework...texture, breath and layered finish is pure Brunate.

91The Wine Advocate

...notes of cured meat and smoked bacon that unfold to reveal dark fruit and bitter chocolate... Chopped mint, cinnamon and black olive appear at different stages of the experience.

17Jancis Robinson

Complex nose with hints of baking spice...there is a real sense of hidden power underneath.



Podere Macarini is a 60-acre estate in La Morra, in the Piedmont region. It is owned and operated by Anna Marcarini Bava and her family, and it has been in the Marcarini family for generations. The estate makes Barolo, Dolcetto d’Alba and Barbera, as well as a Langhe Nebbiolo. Gambero Rosso notes that Macarini “has evolved over more than a century dedicated to the pursuit of quality. The label has established itself worldwide thanks to a thoroughly distinguished range with outstanding products like the renowned Barolo Brunate.”


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.