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Producer: Bartolo Mascarello
Vintage: 2018
Country: Italy
Region: Piemonte
Categorie: red wine
Bottle size: 75 cl.
Ripeness: To 2063
Alcohol content: 14 %
In the nose rich, fresh plum, lots of cherry, red cherry and marzipan. Very fine, very ethereal. A little bit of lavender. Highly aromatic, but fine. The mouth is then much more lush, but here too it remains fine. Lavender, together with marzipan and red, sweet cherry. Some sour cherry and sloe. Very finely floating and aromatic. Very tasty and accessible. The tannins are extremely silky and fine. What a fancy year!
Fermented in cement as ever, 30 to 50 days skin contact in cement tank, then aged in big old wood. Fermentation only spontaneously with the natural yeast. This Barolo is composed of the 4 single vineyards Cannubi, Rocche Annunziata, Rué and San Lorenzo. At Mascarello, all sites are fermented together, the selection only takes place in the vineyard, the same harvest team has been there for decades, they select perfectly already in the vineyard. The wines are completely destemmed and then fermented with the natural yeast. The result is only 15,000 bottles of total Barolo production in a standard year. Fermentation takes place in cement for the first 12-15 days, after which the wines remain on the skins for between 40 and 50 days in good years, without any further pigeage or remontage, daily tasting determining the end of the aromatic gain from the maceration period. Afterwards, the wine is drawn off and matured in large used wood, so that no aromatic wood influence comes from new wood, but only the desired development by oxidation takes place. Since the extraction from the concrete into the wood after the alcoholic fermentation usually takes place at an outside temperature of only 10 degrees, the Malo has to wait until spring.
His daughter Maria Teresa continues his work at the same level and with a very similar basic philosophy. Extremely sympathetic and open, yet incredibly traditional and preserving. To this day, there is no internet, nor email, at the winery. About 30 thousand bottles are still produced, divided between 15 thousand bottles of Barolo from the Cannubi, Rocche Annunziata, Rué and San Lorenzo vineyards, Nebbiolo, which comes from the young vines of the same vineyards, and the sensationally fine and fruity Dolcetto and Barbera. Minimal yields from the naturally cultivated vineyards, at most one green harvest, harvesting of the ripe grapes mostly later than with the neighbours. At Mascarello, all sites are fermented together, selection only takes place in the vineyard, the same harvest team has been in place for decades, they select perfectly already in the vineyard. The wines are completely destemmed and then fermented with the natural yeast. All wines are traditionally fermented in cement tanks, Nebbiolo, Barbera and Dolcetto for eight to twelve days, the Barolo remains on the mash for up to 30 days. After that, all the wines go into large wooden barrels. Maria Teresa, together with Aldo and Giacomo Conterno and Mauro Mascarello, certainly produces the finest and most Burgundian wines of the Langhe in the style of the great masters, not the modernists.
