Bartolo Mascarello – Langhe Nebbiolo – 2017

The construction of the winery bears a precise date: 1 January 1920, the year in which the young Giulio Mascarello, returned from the war, decided to try his hand as a small producer. In that period the consumption of Barolo was characterized by private individuals who bought demijohns, while only ten percent were sold in bottles. In the 1930s, the small winery was consolidated by acquiring two Piedmontese days in the Cannubi area and then in San Lorenzo and the Rué, which were added to Monrobiolo known as the Bussia di Barolo and Torriglione. The technique of assembling grapes from different vineyards favored the qualitative consistency of the product every year, the great barolists of the time applied this method with skill and Mascarello was certainly one of the most important exponents of this stylistic current. Despite his friendship with the great producers of the area, he maintained his firm dimension as a small winegrower-producer with no ambitions to increase his company beyond measure, even if the opportunities were not lacking and with the entry into the company of his son Bartolo, things did not thus changed the Barolo Mascarello gained prestige in Italy and abroad. Today the company is in the hands of her daughter Maria Teresa, who continues to carry on a long history of a wine identity that comes from afar. For the Langhe Nebbiolo the grapes used come from the same vineyards used for the production of Barolo, namely: Cannubi, Ruè, Monrobiolo di Bussia and Rocche dell’Annunziata. It is the wine that allows you to understand the style of the cellar, its rigorous respect for traditions and the absolute pursuit of excellence. It is the wine that allows you to understand the style of the cellar, its rigorous respect for traditions and the absolute pursuit of excellence.
2017, an “early” vintage, a bit dry which still allowed the vine to fully develop, giving us full-bodied wines with great structure, and obviously very generous from the point of view of readiness to drink.

Productive Notes: vinified with maceration of about two weeks and a subsequent refinement in large wood for 12 months.