Alan Manley, hailing from Westchester, NY, gave up his life here in the US in the name of great Barolo. In his Colorado restaurant, he fell deeply in love with Barolo, visiting the region many times each year. Come 2011, he sold the space and booked a one way ticket to Italy. Luckily, he began his career in Italy at inarguably one of the greatest Barolo properties of all time, Bartolo Mascarello. Not only did he have access to one of the greatest minds of Nebbiolo, Teresa Mascarello, but also worked amongst Luciano Sandrone and Cavallotto.
Luckily, Alan was able to secure land in three great plots through out Barolo in Monforte d'Alba, Serralunga d’Alba & Castiglione Falletto, not an easy task nowadays. His wine making is most traditional; assemblaggio method is used where parcels are not only blended together to make one wine but they also are fermented together. In the cellar, the wines are fermented in tank using the traditional capello sommerso method (or “submerged cap”) with about 45 days on the skins. The wine is then aged for at least 3 years in botti before bottling. A wine a nerve & structure. This is one for the cellar.
Pairing: Braised Rabbit with mushroom & thyme
Soil: Monforte is heavy with a high percentage of clay mixed with moderate sand content. Castilgione Falletto the soil is more sandy. Serralunga the soil is clay with small amounts of sand
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