LIMITED!

First produced in 1911, the fruit for Massolino’s classic cuvée is selected from seven sites across roughly seven hectares of prime-sited Serralunga vineyards.

The most important of these sites—Briccolina, Collareto, Broglio and Le Turne—are dotted around the town itself (Le Turne borders Margheria while Collareto lies next to Vigna Rionda)—so quality real estate, folks, especially at this price.

Vine age varies from 10 to 55 years. 

This is the second year that Massolino’s Barolo wines were fermented in large wooden casks, or tini (previously the wines were fermented in concrete).

While the Cru wines below are now fermented exclusively in oak—which Giovanni Angeli credits with imparting more elegance—half of this Barolo was still fermented in concrete.

This cuvée spent around 20 days on skins and the final blend was matured for 30 months in large Slovenian oak casks. 

The notes below sum this up well: it’s surprisingly approachable with a fleshy, open texture and really fine, almost invisible tannins. It doesn’t necessarily seem like a wine for long aging (although we’ve been fooled before with many a Barolo), but it’s nonetheless seriously delicious now. A perfect ‘restaurant release’ that is already showing well.