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2015 Margherita Otto Barolo

Light label condition issue

ITEM 8311309 - Removed from a professional wine storage facility

Bidder Amount Total
transyt7 $40 $40
Item Sold Amount Date
I8311309 1 $40 Jul 10, 2022
I8308897 6 $40 Jul 10, 2022
I8275005 1 $45 Jun 19, 2022
I8253043 1 $45 Jun 5, 2022
I8241801 1 $45 May 29, 2022
I8231229 1 $45 May 22, 2022
I8199852 1 $50 May 1, 2022
I8162021 1 $55 Apr 3, 2022
Front Item Photo


92The Wine Advocate

...sweet and soft approach with ripe cherry, plum, spice and savory leather...

91Vinous / IWC

...very pretty, ethereal wine. Orange peel, mint, dried red cherry, cedar and sweet tobacco are all laced throughout this gracious, mid-weight Barolo.

17+ Jancis Robinson

Captivating nose...cherry fruit with hints of exotic spice, garden herbs and Campari. Supple cherry fruit that becomes even fresher on the finish. Attractive chewy tannins complement the whole. Truly elegant for this warm vintage.


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.