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Diam. First produced in 1911, the fruit for Massolino’s classic cuvée is selected from seven sites across roughly seven hectares of prime-sited Serralunga vineyards. The most important of these sites—Briccolina, Collareto, Broglio and Le Turne—are dotted around the town itself (Le Turne borders Margheria, while Collareto lies next to Vigna Rionda)—so we are talking quality real estate. The 2019 also includes a little declassified fruit from Massolino’s Parussi Cru. Vine age varies from 10 to 55 years.
This is the second year that Massolino’s Barolo wines were fermented in large wooden casks, or tini (previously the wines were fermented in concrete). While the Cru wines below are now fermented exclusively in oak—which Giovanni Angeli credits with imparting even more finesse—half of this Barolo was still fermented in concrete. This cuvée spent around 20 days on skins and the final blend was matured for 30 months in large Slavonian oak casks. As always, a wonderful value.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
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