ORGANICALLY FARMED
Based in Seralunga d'Alba, the Casa E. di Mirafiore was founded in 1878 by the son of Italy's first king, Vittorio Emanuelle II, this Barolo producer was exporting to the U.S. and had won competition awards by 1890. Unfortunately, after his death ten years later, the winery struggled and faded away for a century. Thankfully, in 2008 the winery was brought back to life, and the vineyards again managed with respect to traditions thanks to the vision of Eataly co-founder and owner of the popular Giacomo Borgogno wine estate. If you're already a fan of Borgongo's wines, try this... it's well-balanced, with a modern feel of approachability, but with classical Barolo aromas and flavors.
"Lustrous, concentrated ruby with orange tinges. Full marasca-cherry nose with a black-pepper tingle and a hint of gingerbread. Supple and generous sweet-sour cherry fruit with gripping ripe tannins. Can be drunk now. " - Walter Speller, JANCIS ROBINSON
"Ages for two years in oak barrels of medium and large capacity (between 2,200 - 14,000 Liters). The fermentation is traditional: medium-long (12-15 days) in stainless steel vats with a floating cat at a controlled temperature (30-31° C). The must then stays in contact with the skins for a further 30-40 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation." - WINERY NOTES
Based in Seralunga d'Alba, the Casa E. di Mirafiore was founded in 1878 by the son of Italy's first king, Vittorio Emanuelle II, this Barolo producer was exporting to the U.S. and had won competition awards by 1890. Unfortunately, after his death ten years later, the winery struggled and faded away for a century. Thankfully, in 2008 the winery was brought back to life, and the vineyards again managed with respect to traditions thanks to the vision of Eataly co-founder and owner of the popular Giacomo Borgogno wine estate. If you're already a fan of Borgongo's wines, try this... it's well-balanced, with a modern feel of approachability, but with classical Barolo aromas and flavors.
"Lustrous, concentrated ruby with orange tinges. Full marasca-cherry nose with a black-pepper tingle and a hint of gingerbread. Supple and generous sweet-sour cherry fruit with gripping ripe tannins. Can be drunk now. " - Walter Speller, JANCIS ROBINSON
"Ages for two years in oak barrels of medium and large capacity (between 2,200 - 14,000 Liters). The fermentation is traditional: medium-long (12-15 days) in stainless steel vats with a floating cat at a controlled temperature (30-31° C). The must then stays in contact with the skins for a further 30-40 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation." - WINERY NOTES
