Based in the heart of the village of Serralunga, Massolino is a historical estate now managed by Franco Massolino. Established in 1896 by Franco’s great grandfather, the running of the estate is deeply interwoven through different generations. Charming, open yet reflective, Franco combines a willingness to challenge assumptions with a deeply-felt sense of responsibility to his family legacy – to faithfully represent the wines and unique heritage of the region.
To give “the purest expression of the grape”, vinification is traditional, with fermentation and maceration for around 21 days in temperature-controlled open oak fermenters called tini. The wine is then aged in large Slavonian oak botti – no oak toast, just steamed - for up to 30 months before being left to mature in bottle.
Having tasted so many outstanding wines from 2018 over the course of our visits, we became increasingly intrigued as to why Massolino had decided not to bottle any of their single crus separately. In fact, after harvest, this was not a decision even Franco expected to make. It was only after alcoholic fermentation, and “very deep research”, that they decided they would blend all of their crus together to make one single Barolo in 2018. In Franco’s words, “the ’18s were good wines, but we prefer to make an outstanding Barolo Classico rather than bottling single crus that are not quite how we want them.”