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Giulia Negri
Barolo from Giulia Negri's highest plot, 530 metres up on limestone-rich soil in La Morra. Expect red cherry, orange peel and earthy truffle over firm, fine tannin. Sold in the UK by Corney & Barrow from £120.
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Marassio grows 530 metres up on limestone-rich soil at the top of the Serradenari hill in La Morra. Red cherry leads, then truffle and leather, over firm but fine tannin.
Red cherry comes first, the note drinkers pick out most in Marassio, with orange peel and a touch of violet. Earthier smells of truffle, leather and mushroom follow, with a hint of mint and tobacco. Give it air, as young bottles open slowly.
Orange peel
Rose petal
Violet
Cherry
Mint
Tobacco
Tar
Forest Floor
LeatherSturdy and firm, with bright acidity from a plot 530 metres up and fine-grained tannin. The limestone-rich soil of Giulia Negri's highest vineyard shows as a chalky grip. The red fruit stays tart rather than sweet, and earthy, savoury flavours build behind it.
The finish is savoury and earthy, held up by fresh acidity and tannin that grips to the end. Thirty months in large Austrian oak casks add a light note of cedar and tobacco rather than a strong taste of wood.
Marassio, from Giulia Negri's highest plot, is the dearest of her three Barolos, and drinkers score it consistently high from one vintage to the next. The 2016, 2018, 2019 and 2020 are ready now, while the 2017 opens from 2027 and the 2021 from 2028.
Marassio is sold by Corney & Barrow, so there is no price to compare between shops. The 2020 and 2021 cost £120 a bottle, and magnums of 2018 to 2021 cost about £205 to £285. The 2016 and 2017 magnums come only by the case of six.
Marassio's firm tannin, bright acidity and 30 months in cask make it a wine to keep and to serve with food. Its strongest cards are Best for cellar, Best for an occasion and Best with food.
Built to keep: the 2020 should drink well to 2045 and the 2021 to 2038. Firm tannin, bright acidity and 30 months in large casks give it the frame to age.
From the highest of Giulia Negri's three Barolo plots, and sold in magnums too, Marassio suits a celebration dinner or a gift for someone who loves Barolo.
Firm tannin and bright acidity make Marassio a natural partner for braised beef, truffle pasta, lamb and game. It needs protein or fat beside it, and it fights chilli heat.
At about £120 a bottle it costs more than most Barolo. The price pays for one small plot at 530 metres and 30 months in cask, not for a bargain.
A firm, earthy Barolo at about £120 is a hard first step into Nebbiolo. A newcomer would do better to start with a softer Langhe Nebbiolo and come back to Marassio later.
At about £120, with tannin that wants food and time in the glass, this is not a midweek bottle. Save it for a meal that can match it.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Barolo denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
The classic 2021 is the newest vintage on sale in the UK and needs keeping until 2028. The 2020, 2019 and 2018 are ready to drink now. The 2016 and 2017 are sold only as magnums, by the case of six.
A cold winter, an ideal September and an October harvest gave structured, intense Barolo with the freshness to age. Keep this one until 2028; it should drink well to 2038.
An early start and a warm but not hot season made accessible, elegant Barolo. This one is ready from 2026 and should keep to 2045.
A mostly cool season and a late harvest made structured, balanced Barolo built to age. This one drinks well from 2025 to 2035.
A cooler season made fresh, elegant Barolo with lighter tannin, for earlier drinking. This one is ready now and should keep to 2034.
A cold winter, an ideal September and an October harvest gave structured, intense Barolo with the freshness to age. Keep this one until 2028; it should drink well to 2038.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Giulia Negri makes three Barolos from separate plots in La Morra. Marassio and Serradenari are made the same way, so the plot makes the difference. Marassio sits at 530 metres on soil full of limestone, and Serradenari at 480 metres on sandier ground.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Barolo is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Barolo falls within Piedmont, covering Cuneo, Langhe: Barolo, Castiglione Falletto, Serralunga d'Alba, La Morra, Monforte d'Alba, Novello, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco, Roddi. The denomination is further divided into 11 sub-zones.
Wine route
2 days · 7 stops
Open the driveMade at Giulia Negri, La Morra.
Wine route in the zone: Langhe Nebbiolo Route.
Marassio comes from a single plot of about 0.8 hectares, a little more than a football pitch, so there is only a little of it each year.
Giulia Negri ages Marassio for 30 months in 2,500-litre Austrian oak casks, and Barolo may not be sold until 38 months after the harvest. Each vintage ties up cellar space and money for more than three years.
Giulia Negri picks Marassio by hand and lets it ferment on its own yeasts in 6,000-litre wooden vats, with about 45 days on the skins. Slow, careful work like this adds labour and cellar time.
Critics rate Marassio highly: Jamie Goode scored the 2018 at 97 out of 100. High scores for a wine made in small amounts keep demand, and the price, high.
Of a £120 bottle, about £23 is tax: £20 is VAT and £3.22 to £3.33 is duty, at 14% to 14.5% alcohol. Duty is charged on alcohol, so it is a small share of a price this high.
Firm tannin and bright acidity need protein and fat, so slow-cooked beef, lamb and game suit Marassio best. The woods around Serradenari are white truffle ground, and truffle pasta brings out the wine's earthy side.
Marassio's tannin is firm, and slow-cooked beef gives it protein and fat to grip, so the wine turns silky and the meat tastes richer. The braise's deep, savoury flavours meet the earthy side of this Barolo.
Try with: Brasato al Barolo · Ossobuco alla Milanese · Ragu alla bolognese · More pairings →
Drinkers find truffle, mushroom and leather in Marassio, and a plate of truffle or porcini repeats those smells. The vines grow beside the white truffle woods of Serradenari, and this Barolo's fresh acidity cuts through the butter and cheese.
Try with: Tajarin al Tartufo · Truffle risotto · Porcini mushroom risotto · Agnolotti del Plin · More pairings →
Bright acidity from a plot 530 metres up cuts through the fat of lamb and duck and keeps each mouthful fresh. The tart red cherry fruit of this Barolo suits pink meat, and its tannin stands up to crisp, fatty skin.
Try with: Rack of lamb · Leg of lamb · Duck breast · Roast Duck · More pairings →
Game is lean but strongly flavoured, and a full Barolo like Marassio has the weight to match it. Its earthy, leathery notes echo the wild taste of venison and pheasant, and its fine-grained tannin does not swamp lean meat.
Try with: Venison Stew · Roast Pheasant · Sunday Roast Beef · More pairings →
Salt in a hard, aged cheese such as Parmigiano Reggiano softens how firm Marassio's tannin feels and brings its red fruit forward. The cheese's savoury crystals also echo the savoury finish of this Barolo.
Try with: Parmigiano Reggiano · Castelmagno · Strong cheddar cheese · Cheese board
Chilli heat makes the alcohol in this Barolo, 14% to 14.5%, taste hot and turns its firm tannin bitter. Sweet-and-sour sauces flatten the tart red fruit too. Keep Marassio for savoury, slow-cooked food.
Skip with: Chicken jalfrezi · Szechuan beef · Green curry · Sweet and sour pork · Pairing guide →
After 30 months in large Austrian oak casks, Marassio still needs time in bottle. The 2020 should keep to 2045 and the 2021 to 2038, while the 2016 has been ready since 2021 and should hold to 2035.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Built to keep: the 2020 should drink well to 2045 and the 2021 to 2038. Firm tannin, bright acidity and 30 months in large casks give it the frame to age.
£120.00 for a 75cl bottle of the 2020, sold by the case of 6, at Corneyandbarrow, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 6 Oct 2026, 01:30 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumMarassio is Giulia Negri's highest Barolo plot, 530 metres up at the top of the Serradenari hill in La Morra. It faces west and its soil is rich in limestone. The plot covers about 0.8 hectares, a little more than a football pitch, with vines planted in 2004 and 2006.
The two wines are made the same way, so the difference is the plot. Marassio grows at 530 metres on west-facing, limestone-rich soil, while Serradenari grows at 480 metres, facing south-west, on sandier and slightly acidic soil.
The 2016, 2018, 2019 and 2020 are ready to drink now, while the 2017 is best from 2027 and the 2021 from 2028. The 2020 should keep until 2045 and the 2021 until 2038. Young bottles open slowly, so give them time in a decanter.
Corney & Barrow sells it, so there is no price to compare between shops. The 2020 and 2021 cost £120 a bottle, and magnums of 2018 to 2021 cost about £205 to £285. The 2016 and 2017 magnums come only by the case of six.
The grapes are picked by hand and ferment on their own wild yeasts in large wooden vats, staying with their skins for about 45 days. The wine then ages for 30 months in 2,500-litre Austrian oak casks.
Slow-braised beef, truffle pasta, roast lamb and game suit it best. Its firm tannin needs protein and fat, and its earthy, truffle notes match tajarin with white truffle or a porcini risotto. Avoid chilli-hot dishes, which make the alcohol taste hot.
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