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Giuseppe Mascarello & Figlio Monprivato Barolo 2006

  • RP96
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Mascarello’s 2006 Barolo Monprivato is incredibly primary at this stage. The 2006 is an explosive Monprivato endowed with layers of ripe red fruit backed up by firm, muscular tannins that speak with great eloquence. I expect the 2006 to go through a period of stubbornness - as it often does - but it should begin to show well at around age ten or so. From time to time, the wine shows glimpses of its nobility. The 2006 is shaping up to be a profound Monprivato. The only thing it needs is time. This is a fabulous effort from Mascarello. Anticipated maturity: 2016-2036.
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Giuseppe Mascarello & Figlio

Giuseppe Mascarello & Figlio

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Giuseppe Mascarello & Figlio, Italy
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Today, Mauro Mascarello is the last remaining giant of the great Barolo generation that included Giovanni Conterno and Bartolo Mascarello.

Mauro has been the winemaker for the Giuseppe Mascarello estate since the late 1960s, succeeding his father, Giuseppe, and his grandfather, Maurizio, both legends in their time. And like them, Mauro is a traditionalist dedicated to long fermentations and aging in old botti.

But Mauro has also made important changes, not the least of which was the creation of a single Barolo from the great Monprivato vineyard in 1970. Prior to that year, his family had always made their towering Barolos and Barolo Riservas by blending Monprivato fruit with grapes from other sites.

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Barolo

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

MAN514684_2006 Item# 514684