COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Nebbiolo
PRODUCER
Bartolo Mascarello
REGION
Piemonte
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Bartolo Mascarello, officially Cantina Mascarello Bartolo, is a highly respected producer in the Barolo DOCG of Piedmont, Italy. Founded in 1918, the estate is a family-run business now led by Maria Teresa Mascarello, who continues the tradition of her father, Bartolo. The winery is known for its unwavering commitment to traditional winemaking practices, famously opposing modern techniques. The estate cultivates approximately 5 hectares of vines, with parcels in prestigious crus such as Cannubi, San Lorenzo, Rué, and Rocche dell'Annunziata. The wine is a 100% Nebbiolo red still wine, typically with an alcohol by volume between 13.5% and 15%. Its distinctiveness lies in its adherence to old-world methods, including long macerations and aging in large Slavonian oak barrels, and the blending of multiple vineyard sites to achieve harmony and complexity.
ALCOHOL
14.5%
AVG. PRICE
€900
STYLE
Classic
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
16-20°C
INTERESTING FACTS
Fact 01
Famously declared 'No Barriques, No Berlusconi' on its label, a statement against modern winemaking and political trends.
Fact 02
The estate cultivates only 5 hectares, making its production highly sought after.
Fact 03
Uses large, old Slavonian oak barrels (botti) for aging, a hallmark of traditional Barolo.
Fact 04
Maria Teresa Mascarello blends grapes from multiple crus to create a harmonious and complete Barolo.
FOOD PAIRING
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WINE MAKING PROCESS
Bartolo Mascarello Barolo is produced using traditional methods. Fermentation takes place spontaneously in cement or wooden cuves, often with indigenous yeasts, and involves long macerations of 30 to 50 days without temperature control. The wine is then aged for a minimum of 30-36 months in large Slavonian oak barrels (botti), typically 2,500-5,000 liters, which are often old. No new oak is used. After barrel aging, the wine spends an additional year in bottle before release. The estate cultivates approximately 5 hectares of vines, with parcels in prestigious crus. Farming practices are traditional and organic, with all vineyard work done by hand. The final wine is often a blend of grapes from multiple vineyard sites.
