Country: Italy Region: Piemonte Vintage: 2012
Category: Red Wine Color: Red size: Half Bottle
"This 23 hectare estate has been in the Massolino family since 1896. In recent years, the style of the wines has undergone a subtle transformation. Winemaker Franco Massolino has done a wonderful job of marrying change with a respect for tradition, something that sets them apart from many of the younger producers in Barolo today. This is in part dictated by the nature of the vineyards, with vines up to 60 years old, that the Massolino family owns in the commune of Serralunga d'Alba, the source of some of the greatest, most structured and longest-lived Barolo.
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."
Winemaker: Franco & Roberto Massolino, Giovanni Angeli
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.
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.
Bright ruby-garnet in colour with intense perfumes of dark fruit and a touch of cloves with a savoury, herbal note. On the palate it is full-bodied yet elegant, with plenty of robust but ripe tannins supporting the dark, dried plum and autumn compote fruit character and balancing the acidity. Long and fine, with perfumes of roses and violets on the finish.
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.
Closure: Natural Cork ABV:14%