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Massolino Vigna Margheria Barolo (1.5 Liter Magnum) 2011

Nebbiolo from Barolo, Piedmont, Italy
  • WS96
  • RP93
  • WE93
  • JS93
14.5% ABV
  • WS96
  • WE96
  • JS95
  • RP93
  • WS96
  • WE94
  • JS94
  • RP91
  • RP93
  • WS92
  • W&S91
  • JS90
  • WE95
  • JS94
  • RP94
  • WS93
  • WS93
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14.5% ABV

Winemaker Notes

Deep garnet red. Ethereal, featuring spicy, tobacco and brushwood notes on the nose; there are also important mineral notes. Classic and nicely harmonious wine, tannic when young and with considerable ageing potential.

Critical Acclaim

All Vintages
WS 96
Wine Spectator
Bright, with cherry and strawberry flavors, this red is lacy and elegant for the appellation, backed by sufficient tannins. Accents of licorice, spice and tobacco complete the long finish. Best from 2019 through 2035.
RP 93
Robert Parker's Wine Advocate
With fruit from Serralunga d'Alba, the 2011 Barolo Margheria benefits from luminous western and southern exposures. The heavy, dense soils of the Margheria vineyard have helped to shape an opulent expression of Nebbiolo that boasts dark color and concentration. Sweet aromas of dried blackberry and cherry lift from the glass, followed by exotic spice, balsam herb and toasted espresso bean. This a Barolo with very broad shoulders that will evolve slowly over the next decade.
WE 93
Wine Enthusiast
Dark berry, scorched earth, menthol and baking spice aromas come together on this along with a balsamic note. The tense palate delivers steeped plum, dried black cherry, mint, sage clove and licorice set against youthfully assertive tannins. Drink 2019–2028.
JS 93
James Suckling
A dense and powerful red with tar, dark berry and spice character such as cloves. Full-bodied, intense and rich. Better than 2010. Try in 2018.
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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 love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

VBRMSO026111_2011 Item# 357936