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2017 Barolo, Margheria, Massolino, Piedmont, Italy

  • Red
  • Dry
  • Full Bodied
  • Nebbiolo
Ready - youthful
Aldo Fiordelli
96/100
Product: 20178214296
2017 Barolo, Margheria, Massolino, Piedmont, Italy
Colour Red
Sweetness Dry
Vintage 2017
Maturity Ready - youthful
Grape List Nebbiolo
Body Full Bodied
Producer Massolino

Critics reviews

Aldo Fiordelli 96/100
This plot in the Margheria MGA lies at 340 metres above sea level on 1.1 hectares of calcareous soil with sandstone. The yield per hectare is 4.5 tonnes per hectare, while the average age of the vines is 35 years. The winemaking is traditional, with a long maceration of up to 20 days, then ageing in big oak vessels for 30 months. This 2017 is more austere than open-knit. Margheria has the ability to combine sternness with elegance, here with a stunning intensity. Pomegranate fruit peeps out on the nose, while there’s a crystalline floral character of Parma violets, dried cherry and liquorice, with some earthy tones. The attack is also austere, with firm tannins that are muscular and powerful and a velvety, refined texture. Firm acidity leads to a lifted finish.Drink 2021 - 2040Aldo Fiordelli, Decanter.com (March 2021)
Drink 2021 - 2040
Aldo Fiordelli, Decanter.com (Mar 2021)

About this wine

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
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Massolino

Based in the heart of the village of Serralunga, Massolino is a historical estate now managed by Franco Massolino. The estate was established in 1896 by Franco’s great-grandfather, and its running has been deeply interwoven throughout different generations. Charming and open yet reflective, Franco combines a willingness to challenge assumptions with a deeply-felt sense of responsibility to his family legacy. This legacy, in his view, is to faithfully represent the wines and unique heritage of the region. To give the purest expression of the grape, vinification is traditional, with fermentation and maceration for around 21 days in temperature-controlled, open oak fermenters called tini. The wine is the aged in large Slovenian oak botti – no oak toast, just steamed – for up to 30 months before being left to mature in bottle.
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