Massolino Barbera d'Alba 2018  Front Label
Massolino Barbera d'Alba 2018  Front LabelMassolino Barbera d'Alba 2018  Front Bottle Shot

Massolino Barbera d'Alba 2018

  • WS93
  • JS90
750ML / 0% ABV
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  • WS90
  • JS90
  • WS90
  • JS90
  • TP90
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750ML / 0% ABV

Winemaker Notes

Deep purplish, almost impenetrable red. Bouquet is elegant, sweet and tempting, the intense and fruity notes characteristic of Barbera emerge. Vinous, fresh and well balanced. An easy to drink wine which is tasty and rich without being excessively binding.

Perfect with Langhe cuisine and very tasty dishes in general. Excellent with past, rice and soup, braised or grilled red meats and medium-mature cheeses. It is also perfect for aperitifs, with appetizers and sliced meats.

Critical Acclaim

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WS 93
Wine Spectator
This pure red is velvety, vibrant and long, featuring ample sweet, ripe fruit, with violet, black cherry, blackberry and subtle chocolate flavors that linger on the fresh finish. Drink now through 2025.
JS 90
James Suckling

Lots of raspberry cheesecake, frozen strawberries and ripe stems on this Barbera, intended for early drinking. Round and crunchy with fine tannins and lots of fruit. Straight-up, but attractive. Drink now.

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Massolino

Massolino

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Massolino, Italy
Massolino The Massolino Family Winery Image

The history of the Massolinos and their wine became entwined with the history of Serralunga d’Alba in 1896, when Giovanni founded the estate. Giovanni was the very first person to bring the electricity to the village. An enterprising, tenacious and creative man, progenitor of a family that has made the combination of inspiration and tradition something of which to be proud.

The first wine cellar was built by Giuseppe, son of the founder Giovanni, who, together with his sister Angela, extended his estate into the best soils and, in 1934, was one of the founders of the Consortium for the Defence of Barolo and Barbaresco. At that time, Giuseppe had six children. Three of them, Giovanni, Camilla and Renato, followed in their father’s footsteps, expanding the estate with the purchase of cru vineyards which are authentic jewels: Margheria, Parafada and Vigna Rionda.

In the 1990’s Franco and Roberto, both oenologists, joined the family estate. Their work condenses the experience of an entire family and the ambition of a new generation, determined to make an important contribution to the innovation of oenological and agronomical techniques and to the image of the estate in Italy and abroad.

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An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

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Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.

RGL8018518_2018 Item# 542497

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