MASSOLINO BAROLO DOCG 2019
| Grape: | 100% Nebbiolo |
| Vineyard: | Massolino |
| Origin: | Barolo DOCG, Piemonte, Italy |
| Vintage: | 2019 |
| ABV%: | 14% |
| Colour: | Bright ruby-garnet |
| Aromas: | With the grapes sourced from different sub-areas of Serralunga, there is a spectrum of perfumes on the nose, ranging from spicy to sweet, floral and fruit. |
| Flavours: | The palate is a classic example of the region; full-bodied, elegant and well structured, with great ageing ability. |
This 23 hectare estate has been in the Massolino family since 1896. Since 1994 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 him apart from most of the younger producers in Barolo today. This is in part dictated by the nature of the vineyards that the Massolino family owns in the commune of Serralunga d'Alba - the source of some of the greatest, most structured, robust and long-lived Barolo wines.
Vineyard
Grapes for this Barolo, first produced in 1911, come from several vineyards in Serralunga d'Alba and Castiglione Falletto. The vineyards are located at an altitude of 320-360 metres above sea level, on soils composed predominantly of limestone. The vines are between 10 and 55 years old and Guyot trained with planting density of 5,000-6,000 vines per hectare.
Vintage
2019 was marked by two very different stages - a dry and warm spring, and overall rainy and relatively cool summer. The vintage began slowly due to winter lasting until February. Spring was sunny, with dry conditions and a good amount of water storage in the soil which allowed plant growth. The warm temperatures continued throughout June. Hail nets were installed to help protect the vines and prevent possible harm to the grapes. July saw heavy rainfall, immediately causing a drop in the hot temperatures. Despite a hailstorm in early September, the growing season continued regularly. The Nebbiolo grapes were picked mid-October and showed excellent sugar levels and polyphenolic profile, providing the wine with structure and ageing potential.
Winemakers Highlights
Maceration and fermentation in oak fermenters (“tini”) lasted approximately 15 days at temperatures between 31-33°C. Ageing took place in large Slavonian oak casks for 30 months followed by a year in bottle before release.