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$54.25
Original: $155.00
-65%Massolino Barolo Wooden Case Magnum—
$155.00
$54.25The Story
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Country: Italy Region: Piemonte
Varietal: Nebbiolo Vintage: 2018
Category: Red Wine Style: Dry
Producer: Massolino
This family-owned winery, founded in 1896, is run today by fourth-generation brothers Franco and Roberto Massolino. Located in the heart of the village of Serralunga d’Alba, the 100-acre estate is known for its single-vineyard Barolos from Margheria, Parafada, Parussi and Vigna Rionda, yet it’s their classic-style Barolo from the excellent 2016 vintage that earns a spot on our list for its quality and value. A blend of Nebbiolo from parcels in Briccolina, Le Turne, Collaretto, Broglio and Damiano in Serralunga, with 5 percent from Parussi in Castiglione Falletto, the wine aged 29 months in 5,000-liter Slavonian oak casks.
Their Barolo has an attractive aromatic dimension and is as good as Barolo gets at this price. The single vineyard 'Parussi', when tasted alongside the 'Margheria', is a study in the importance of site. The winemaking is the same, but the more restrained style of the 'Parussi' from Castiglione Falletto is contrasted against the aromatic, yet layered and tannic style of the 'Margheria'. Drink the 'Parussi' now and put the 'Margheria' in the cellar. The 'Parafada', from the estate's oldest vineyard, is a bit more open, though similarly 'Serralunga' in style with a unique depth and complexity. Massolino's Langhe Nebbiolo is more declassified Barolo than the youthful version from Vajra and is, as a result, a bit more expensive. The fruit comes only from vineyards within the Barolo zone.
Franco has wanted to introduce screwcap to his range of wines for some time. He decided to do so after recent blind tastings with different closures resulted in his Langhe Nebbiolo showing best when bottled under Stelvin Lux. He says that the change in closure retains ""the purity of the aromas and the energy of the wine"" and is looking forward to seeing how this affects the ageing process."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Franco & Roberto Massolino, Giovanni Angeli
Vineyards:
Fruit for the Barolo was sourced from grapes grown in several vineyard sites in Serralunga d'Alba, situated at an altitude of 320-360 metres above sea level. The soil is composed predominantly of limestone. The vines are Guyot-trained and are planted at densities of 5,000-6,000 vines per hectare. They range in age from 10-45 years old. The average yield is six tonnes per hectare.
Vinification:
Fermentation and maceration lasted approximately 15 days at temperatures between 31-33ºC. The wine was matured in large oak casks for 30 months followed by a year in bottle before release.
Tasting Notes:
A stream of pure, juicy cherry fruit is at the heart of this red, along with mineral, tobacco and wild herb notes. Firm and tightly wound, with a matrix of dense, refined tannins for support. All the elements are in the right proportions, this just needs time.
Food Suggestion: A great match with red meats and with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow and goat cheeses.
Description
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Country: Italy Region: Piemonte
Varietal: Nebbiolo Vintage: 2018
Category: Red Wine Style: Dry
Producer: Massolino
This family-owned winery, founded in 1896, is run today by fourth-generation brothers Franco and Roberto Massolino. Located in the heart of the village of Serralunga d’Alba, the 100-acre estate is known for its single-vineyard Barolos from Margheria, Parafada, Parussi and Vigna Rionda, yet it’s their classic-style Barolo from the excellent 2016 vintage that earns a spot on our list for its quality and value. A blend of Nebbiolo from parcels in Briccolina, Le Turne, Collaretto, Broglio and Damiano in Serralunga, with 5 percent from Parussi in Castiglione Falletto, the wine aged 29 months in 5,000-liter Slavonian oak casks.
Their Barolo has an attractive aromatic dimension and is as good as Barolo gets at this price. The single vineyard 'Parussi', when tasted alongside the 'Margheria', is a study in the importance of site. The winemaking is the same, but the more restrained style of the 'Parussi' from Castiglione Falletto is contrasted against the aromatic, yet layered and tannic style of the 'Margheria'. Drink the 'Parussi' now and put the 'Margheria' in the cellar. The 'Parafada', from the estate's oldest vineyard, is a bit more open, though similarly 'Serralunga' in style with a unique depth and complexity. Massolino's Langhe Nebbiolo is more declassified Barolo than the youthful version from Vajra and is, as a result, a bit more expensive. The fruit comes only from vineyards within the Barolo zone.
Franco has wanted to introduce screwcap to his range of wines for some time. He decided to do so after recent blind tastings with different closures resulted in his Langhe Nebbiolo showing best when bottled under Stelvin Lux. He says that the change in closure retains ""the purity of the aromas and the energy of the wine"" and is looking forward to seeing how this affects the ageing process."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Franco & Roberto Massolino, Giovanni Angeli
Vineyards:
Fruit for the Barolo was sourced from grapes grown in several vineyard sites in Serralunga d'Alba, situated at an altitude of 320-360 metres above sea level. The soil is composed predominantly of limestone. The vines are Guyot-trained and are planted at densities of 5,000-6,000 vines per hectare. They range in age from 10-45 years old. The average yield is six tonnes per hectare.
Vinification:
Fermentation and maceration lasted approximately 15 days at temperatures between 31-33ºC. The wine was matured in large oak casks for 30 months followed by a year in bottle before release.
Tasting Notes:
A stream of pure, juicy cherry fruit is at the heart of this red, along with mineral, tobacco and wild herb notes. Firm and tightly wound, with a matrix of dense, refined tannins for support. All the elements are in the right proportions, this just needs time.
Food Suggestion: A great match with red meats and with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow and goat cheeses.
