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Mauro Veglio 2005 Vigneto Gattera Nebbiolo (Barolo)
- Online Exclusive
Mauro Veglio’s estate is a small, family run affair that turns out excellent results year after year. A deep understanding of the Nebbiolo grape results in wines that are distinguished by signature aromas of wild berries, mesquite, white truffle and fragrant cedar. Tight tannins feel polished and dry in the mouth and this Barolo should age nicely for many more years.
— M.L.
(2/1/2010)
Mauro Veglio 2006 Castelletto Nebbiolo (Barolo)
- $50
Barolo Castelletto opens with ripe aromas of blackberry and strawberry with background tones of old leather, spice, espresso bean, tar and root beer. There are drying mineral tones as well and the wine ends with young, slightly astringent tannins.
— M.L.
(12/1/2010)
Mauro Veglio 2007 Vigneto Arborina Nebbiolo (Barolo)
- $55
Some occasions call for a wine that shows the highest levels of quality but also has a touch of friendliness or informality that makes it more approachable. Barolo Vigneto Arborina is such a wine. It offers elegant Nebbiolo tones of red fruit and blue flower with oaky spice and smoke.
— M.L.
(9/1/2011)
Mauro Veglio 2007 Castelletto Nebbiolo (Barolo)
- $55
Dark concentration and medium aromatic intensity open Barolo Castelletto. There’s a delicate, feminine side to this Nebbiolo that presents itself through aromas of pressed violet, root beer, chopped mint and peppermint. Those fresh overtones are backed by tight, gripping tannins. Drink after 2018.
— M.L.
(9/1/2011)
Mauro Veglio 2006 Rocche dell'Annunziata Nebbiolo (Barolo)
- $75
Sour fruit aromas are followed by tart white cherry, citrus zest, cedar wood, tealeaf and crushed mineral. The wine will appeal especially to Barolo traditionalists who look for complexity and elegance over brawn and power.
— M.L.
(12/1/2010)
Mauro Veglio 1998 Castelletto Nebbiolo (Barolo)
- $60
Toasty, showing some obvious new wood aromas, balanced by Porty scents—the densely packed fruit is on the verge of being overripe, yet there are also some faint green notes. Firm tannins cut the finish short, but should enable the wine to age for at least 5–10 years.
— W.E.
(4/2/2004)
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