Barbera d'Alba 2021 - Bartolo Mascarello

Barbera d'Alba - Bartolo Mascarello

Obtained with Barbera grapes coming from the San Lorenzo vineyard. manual harvesting and spinning vinification in concrete tanks with macerations of about two weeks. It is then refined in large woods and several steps for 18 months. The Barbera Mascarello is ruby ​​red. The nose is intense fruity fruity aromas, with floral and balsamic notes. On the palate it is rich, delicious, tasted with tannins that are barely perceptible and have a fresh sour cream.

Service

It is recommended to serve at a 16/18 ° temperature in large glasses. Wine to drink immediately but can give you great satisfaction if tasted in a few years.

Pairing

It is matched with the first dishes made of ragout, seconds of meat, to be tried with pharaoh in the coco.

Cellar: Bartolo Mascarello

The winery of Bartolo Mascarello is a historic company located in the center of Barolo, which has a telephone but is still without e-mail. For all Barolo fans there is a legend, and legions of fans are looking every year to find the few bottles available. The winery was born in 1918 when Bartolo's father, Giulio, the firstborn of a family of vineyards, when he returned from the Great War, decided to set himself up and begin to produce wine that he sold in bulk in damsels. With the years the cellar enlarges, acquiring new land in the Cannubes, San Lorenzo and Rué, and in the La Morra Rocche, but above all the wine produced begins to be sold in bottles. In the sixties Bartolo enters Bartolo company who faithfully follows the family tradition, and continues to produce Barolo by assembling the grapes that come from the 4 vineyards, despite the fact that he had taken on the fashion of producing Barolo with the grapes of a single vineyard. Famous for its original and beautiful labels, sometimes controversial, like the one saying "No Barriques, no Berlusconi", Bartolo was a myth of langhe capable of bringing Barolo to the highest quality levels. Today the cellar is run by her daughter Maria Teresa that cultivates the 5 hectares of land in an absolutely natural way. The vintage of the old vineyards takes place manually and in the cellar the fermentations are spontaneous in concrete tanks with long macerations. The aging process takes place in big oak barrels of Slavonia, as is tradition of Barolo. Not only Barolo is produced, but also Barbera, Langhe Nebbiolo and Dolcetto, all interesting and faithful to the millennium of production.