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Barolo DOCG ‘Gramolere’

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Tasting Notes

100% Nebbiolo sourced from the Gramolere vineyard in Monforte d’Alba. Traditional-style Barolo, fermented using natural yeasts with long skin contact. Ageing is carried out in botti and tonneaux (500lt and 700lt in size) for 36 months. Unfiltered.

With 4 hectares, Gramolere represents the largest production Barolo for the Manzone family. Annual production varies based on whether the Riserva is made in the specific vintage. Gramolere is the very first Barolo made by the family in the 1960’s and labeled as ‘Gramolere’. Gramolere faces Bussia and the soil composition is very similar deriving in wines that show similar style and elegance as Bussia. Of the 3 Barolos it should be tasted first.

Manzone’s high-elevation vineyards and their extreme steepness foster naturally low-yielding vines which produce wines that are approachable while young, yet remain amongst the most concentrated and longest-lived of all Barolos. Principles of natural, non-invasive agriculture are followed in the vineyards: no insecticides or fertilizers have ever been used. Minimal amounts of SO2 are added and all the wines are unclarified and unfiltered.

This elegant Barolo is lively ruby red with a thick texture. Typical rose, cherry and wild fruit notes with a slightly spicy and balsamic touch. Silky, full and supple with balanced tannins and a good acidity which makes it an excellent choice over roasts, game and seasoned cheeses.

2010 vintage rated 94 WS, 94+ AG

2011 vintage rated 91 WE, 90 JS, 90 WS

2012 vintage rated 95 JS, 94 WS, 90 AG, 90 WE

2013 vintage rated 94 WA, 93 AG

2014 vintage rated 92 AG, 90 AG, 90 JS

2015 vintage rated 94 Vinous, 92 WA, 92 JS

2016 vintage rated 93 WA, 92 JS


Giovanni Manzone




100% Nebbiolo

Location of Vineyards

Gramolere vineyard in Monforte d’Alba. VInes are 21-42 years old.


South / South-West


1,100-1,300 feet a.s.l

Type of Planting

Simple Guyot



Type of Cultivation

Sustainable through integrated pest control


Harvest takes place during the first half of October. Maceration on the skins for 30-35 days at approx 82-87F.


Aged in 500 and 700lt Slavonian casks and French tonneaux for 36 months. Unfiltered.

Alcohol Content


Total Production

12-13,000 bottles


Giovanni, Mauro and Mirella Manzone