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Massolino Barolo 2008

Nebbiolo from Barolo, Piedmont, Italy
  • JS93
  • WS92
13.5% ABV
  • JS91
  • WE95
  • WS93
  • JS93
  • RP92
  • WE93
  • JS93
  • WS92
  • TP91
  • RP90
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  • WE92
  • JS92
  • RP90
  • WE94
  • WS93
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  • TP91
  • JS91
  • W&S90
  • JS92
  • WS92
  • WS92
  • WS92
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13.5% ABV

Winemaker Notes

Garnet red color with variable intensity depending on the vintage. The grapes come from different subzones in Serralunga and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature. A variety of sensations, with a full-bodied, classic and well-structured wine which ages well and perfectly represents the important character of our land.

It achieves its best expression when served with red meats, particularly game, and with dishes dressed with truffle. It is also excellent with fresh egg past and meat sauce, and with risotto, as well as medium-mature cow's milk and goat's milk cheeses.

Critical Acclaim

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JS 93
James Suckling
Aromas and flavors of ripe plums, foie gras and peaches follow through to a full and soft texture. Pretty acidity and savoriness. Gorgeous wine. A triumph for the blended Barolo. Drink now.
WS 92
Wine Spectator
Cherry, eucalyptus and licorice flavors punctuate this juicy red, whose sinewy texture amplifies the tannins, finishing long. Improves with aeration, so decant if you must drink now. Best from 2015 through 2022. 1,000 cases imported.
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Massolino

Massolino

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Massolino, Barolo, Piedmont, Italy
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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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

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 produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with 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.

FBR107356_2008 Item# 129220