Wine Article
2016 Massolino Barolo
Last edited on 11/18/2020 by srh
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Typically, “Made from Nebbiolo grapes grown in vineyards situated in the area of Serralunga d’Alba and Castiglione Falletto.
Altitude: 320-360 meters (1,050-1,180 feet)
Total Surface Area: 7.2 hectares (17.8 acres)
Soil Composition: Mainly calcareous with sometimes consistent variations from zone to zone
Training System and Vine Density: Traditional Guyot; 5,000-6,000 vines per hectare (2,025-2,450 vines per acre)
Yield: 6.5 tons per hectacre (2.6 tons per acre)
Average Age of Vines: 10-55 years, depending on the vineyard
Harvest: Manual, in the second half of October
First Year of Production: 1911 Alcohol Content: 13.5-14.5% by vol.,
depending on the vintage
Vinification and Aging: Traditional Barolo with fermentation and maceration lasting about 15 days at temperatures which vary from 31-33°C (88-91°F). The wine is aged in large oak barrels for at least 30 months and is left to mature in bottles placed in special dark, cool cellars for just over a year.”
95 pts ea WS (Sanderson, 10/6/20) & WinesCritic.com (Vecchione, 2/’20),
94 WA (Larner, 8/6/20),
93 Suckling (12/2/19)
92 ea Vinous (Galloni, 2/26/20) & WE (9/1/20) @ $55,
90 Falstaff Magazine (11/10/20), and
17++/20 & “Very Good Value” JancisRobinson.com (Speller, 11/14/19)!
Altitude: 320-360 meters (1,050-1,180 feet)
Total Surface Area: 7.2 hectares (17.8 acres)
Soil Composition: Mainly calcareous with sometimes consistent variations from zone to zone
Training System and Vine Density: Traditional Guyot; 5,000-6,000 vines per hectare (2,025-2,450 vines per acre)
Yield: 6.5 tons per hectacre (2.6 tons per acre)
Average Age of Vines: 10-55 years, depending on the vineyard
Harvest: Manual, in the second half of October
First Year of Production: 1911 Alcohol Content: 13.5-14.5% by vol.,
depending on the vintage
Vinification and Aging: Traditional Barolo with fermentation and maceration lasting about 15 days at temperatures which vary from 31-33°C (88-91°F). The wine is aged in large oak barrels for at least 30 months and is left to mature in bottles placed in special dark, cool cellars for just over a year.”
95 pts ea WS (Sanderson, 10/6/20) & WinesCritic.com (Vecchione, 2/’20),
94 WA (Larner, 8/6/20),
93 Suckling (12/2/19)
92 ea Vinous (Galloni, 2/26/20) & WE (9/1/20) @ $55,
90 Falstaff Magazine (11/10/20), and
17++/20 & “Very Good Value” JancisRobinson.com (Speller, 11/14/19)!