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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by DanielAVTL on 10/6/2023 & rated 90 points: Opened 3-hours in advance of dinner (no decant) and successfully paired with braised short-rib.
Bright red, Burgundian in appearance, the Villero gave off lovely, old-school aromas of strawberry, barn, leather, thyme and herbs. In the mouth, medium to light bodied, with very gentle red fruit, soft tannins and a solid, herbaceous finish.
Overall, good complexity in this rather delicate effort that feels at full maturity right now. Good, not brilliant. 90 points on the night, drink now, I don't see this getting better. (337 views) | | | Tasted by Claret & CdP Gang on 1/10/2021: Lazy Sunday afternoon before we get into our 3rd lockdown, decanted 1 hour, served blind, light red, funky stemmy nose, cane sugar, thought Rioja but was an Italian, roses after time, sweet licorice, mysteriously good if that makes sense lol
93 (1409 views) | | | Tasted by R J Lewis on 4/3/2020: Pale colour. Just edging on garnet with a water-white rim.
PnP Note:
N: Medium(+) intensity. Very floral, lots of rose petal mixed with bright red fruits such as cranberry. Hints of deeper complex aromas with agitation: yes, there is tar, earthiness, fresh blood.
P: Dry, high acidity, high alcohol, medium tannins (surprisingly!) which are ripe and very fine, medium(+) bodied with pronounced flavour intensity. Flavours of fresh cranberry, strawberry, rose, tar, earth, fresh red meat, iron-like quality, light mushroom note. Long finish that accentuates both rose and savoury flavours.
Very good, possibly outstanding wine, but feels atypical in its relatively light tannin structure. It seems to be at the start of developing tertiary notes which are in a lovely balance with fairly bright red fruits. Delicious and joyous wine that I look forward to pairing with a mushroom risotto.
After a few hours of opening more savoury notes come through, but the finish just gets better and better with intense rose flavour. It was perfect with the risotto. (1407 views) | | | Tasted by wineguru57@yahoo.com.au on 8/2/2019 & rated 92 points: Barolo can certainly come in so many different guises. It can be trickier than solving a rubiks cube blindfolded. This to me was a very feminine style, with perfume, and dried dandelion on the nose , with additional red fruit florals. The palate had a viscous feel, from alcohol, and defined sweet fruit, with dried herb, and spice. Surprisingly, the tannic structure was very soft and maybe a little atypical . I dont know that I would keep for long, just going on the tannin softness. Nevertheless a very intriguing and enjoyable wine. (1786 views) | | | Tasted by MattGeneve on 1/20/2018 & rated 91 points: This was fully open on the nose with some definite tar combined with sweet floral aromatics and fraises des Bois. Had quite a sweet feel to it, very fine tannins, and long lingering aftertaste with some hints of toffee / caramel. This was great but maybe a little on the sweet and easy side for me in a Barolo. (2482 views) | | | Tasted by BSA on 12/9/2017 & rated 90 points: Pnp it was like a young pinot, nothing but clean red-ish berry fruit. Transparent and light on its feet, but very juicy. 5 minutes later it was all cherry juice. With time it settled down a bit showing more depth and more complexity on the nose: dark violets, sweet tobacco and faint wood. On day 2 it was still juicy, showing more red berries again. Quieter both on nose and palate than day 2 however. (2350 views) | | | Tasted by PC73 on 11/23/2017: good fruit, lighter touch vs. 2012 (1728 views) | | | Tasted by JOsgood on 11/4/2017 & rated 92 points: Pretty tight upon opening and a bit austere. Needed food to start to come alive. Showing some good elegance and red cherry fruit after an hour or so in the glass. Several steps behind the '12. (1711 views) | | | Tasted by nmichaud1 on 1/21/2017: Belle surprise de notre ami Etienne, ce Villero est extremement fin et delicat. Il n'y a aucun tannins et le vin est très pâle. Au final j'ai apprécié le vin, mais pour la difference de prix je vais continuer d'aller vers le Monprivato à mon opinion personnel! (2055 views) | | | Tasted by Jean-Philippe M on 1/14/2017: J'avais des grandes attentes pour ce vin, car Monprivato a été un des plus grand vin que j'ai bu de ma vie. Villero est très fin, ce n'est pas du nebbiolo typique, c'est clair comme de l'eau, il n'y a aucun tannins. En bouche on a beaucoup de fraises, d'autres fruits rouges et une touche très sucré (sucre d'orge) qui est plus ou moins plaisante pour ma part. La finale est très intéressante, on a le style de Mascarello; mais rien à voir avec son grand frère Monprivato.
3-3,5/5 (1458 views) | | | Tasted by Phenol73 on 9/9/2015 & rated 93 points: (At BBR's Italian Tour 2015) :: A pronounced tar aroma, with the fruit, cherry and floral notes playing supporting roles. Savoury, but lifted and well balanced nonetheless. Quite a bit of spiciness on the palate as well, but the ripeness of the fruit fills it out and gives a complete, rich feel. Med finish, and fine tannins. (1983 views) |
| Giuseppe E Figlio Mascarello Producer Website
Praelum: “One of the last remaining traditional giants of Barolo. Old Botti ferments and ageing. Mauro took over in 1960 from his dad and is ranked amongst the greats of Conterno and Bartolo Mascarello. Rustic, powerful coming from the famous single vineyard of Monprivato in Castiglione Falleto.”NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerVilleroThe Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The position is South-West and the height is 340 m.
N° of bottles produced approx.: 5,500
Vintage period and management: The manual harvest of the grapes takes place at the half of October.
Fermentation: With controlled temperature (about 28°C) for a period of 15 – 20 days.
Ageing and refining: The ageing takes place in French oak (mid size barrels of 30 Hl.), where the wine is allowed to mature for 2 years.
After the ageing, the wine is put in the bottles without any filtration. The refining is carried out in a place at constant temperature and right humidity, protected from sunlight and artificial light.
Tasting properties: A classic powerful and full-bodied wine from a historical vineyard of Castiglione Falletto. The colour is intense ruby red with a light presence of orange reflections. The smell is elegant, intense, pleasant , balanced and with a hint of withered roses, plums, minerals, tobacco, liquorice, smoke and leather. The taste is full bodied, balanced and velvety, with a huge structure and a very long finish.
Exact position on weinlagen.infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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