Considered by some to be the finest Barolo made, the wines of Bartolo Mascarello are legendary. Taking over for her father in 2005, Maria Teresa Mascarello continues making wine in the same way. Staunchly traditional, fermentations are always natural and take place in concrete with no temperature control and with the cap submerged, rather than punching down or pumping over. Aging takes place in large neutral botti and the wines never see barrique or new wood. The fruit comes from Cannubi, Rocche dell’Annunziata, La Morra, and the commune of Barolo, but Mascarello has never made any cru bottlings, preferring to craft a singular, epic Barolo.
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