Barolo

2020 Massolino Barolo (1500ml)

$266.00 /Bottle
RRP $306.00 (13% OFF)
$306.00
$266.00
Mix & Match - Buy any 12 bottles of applicable 'Mix & Match' wines, and get a further 5% off
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Dispatch in 7 to 12 business days
Wine Advocate 94James Suckling 94The Wine Front 94Review Score 90

Tasting Notes

Nomacorc Reserva. 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 we are talking quality real estate. The 2019 also includes a little declassified fruit from Massolino’s Parussi Cru. Vine age varies from 10 to 55 years. This is the third year that Massolino’s Barolo wines fermented in large wooden casks (the wines used to ferment in concrete). While the Cru wines below now ferment exclusively in oak—which Giovanni Angeli credits with imparting even more finesse—half of this Barolo still fermented in concrete. This cuvée spent around 20 days on skins, and the final blend matured for 30 months in large Slavonian oak casks. It is an exceptional release for a wine that is, as always, wonderful value and an archetypical Serralunga Barolo.

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A bottle of 2020 Massolino Barolo () 1500ml Red Wine
  • A bottle of 2020 Massolino Barolo () 1500ml Red Wine
A bottle of 2020 Massolino Barolo () 1500ml Red Wine

Tasting Notes

Nomacorc Reserva. 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 we are talking quality real estate. The 2019 also includes a little declassified fruit from Massolino’s Parussi Cru. Vine age varies from 10 to 55 years. This is the third year that Massolino’s Barolo wines fermented in large wooden casks (the wines used to ferment in concrete). While the Cru wines below now ferment exclusively in oak—which Giovanni Angeli credits with imparting even more finesse—half of this Barolo still fermented in concrete. This cuvée spent around 20 days on skins, and the final blend matured for 30 months in large Slavonian oak casks. It is an exceptional release for a wine that is, as always, wonderful value and an archetypical Serralunga Barolo.