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Massolino Vigna Margheria Barolo 2007

Nebbiolo from Barolo, Piedmont, Italy
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Winemaker Notes

This Barolo is a deep, garnet red color. The bouquet is ethereal, featuring spicy, tobacco and brushwood notes. There are also important mineral notes. This is a classic and nicely harmonious wine, tannic when young with considerable aging potential, making it an unmistakable "Nebbiolo of Serralunga."

Pair with rich dishes, such as roasted red meats or game stew. It is also excellent with medium-mature and mature cheeses.

Critical Acclaim

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WE 95
Wine Enthusiast
Massolino delivers a beautiful Barolo with delicate, silky strokes of small berry, white pepper, asphalt, tar, smoke and cured meat. On the palate, it shows, power, smooth tannins and excellent length. Pair this with roast pork and baked prune.
RP 94
Robert Parker's Wine Advocate
The 2007 Barolo Margheria is fabulously ripe and explosive in its dark red fruit, leather, licorice and anise. Medium to full in body, the Margheria possesses superb delineation and nuance to match its elegant personality. It turns exuberant again on the finish, where floral, minty notes add lift and freshness. The 2007 Margheria is a wonderfully complete, regal Barolo from Massolino with a bright future ahead of it. Anticipated maturity: 2015-2027.
JS 94
James Suckling
Floral aromas, with blueberries and raspberry undertones. Citrus fruit too. Full body, with chewy tannins and a racy finish. Polished and pretty. Love the tangy character. Give this three to four years of bottle age.
WS 93
Wine Spectator
Very Burgundian in style, this red delivers strawberry and cherry flavors, accented by notes of herbs and underbrush. Still a bit stingy on the finish, but the balance is there, so be patient. Best from 2015 through 2029.
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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.

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 hilltops, is one full of history and romance of 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.

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 and 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.

FBR107351_2007 Item# 129221