2018 Barolo, Franco Massolino, Piedmont, Italy
The 2018 Barolo is the only Barolo Massolino bottled in this vintage. Aromatically expressive and gracious, the 2018 offers lovely translucence in the mid-weight style of the year. Sweet dried cherry, mint, tobacco, spice, licorice and rose petal all open effortlessly in the glass. Naturally, the 2018 doesn't have the depth of the single vineyards or the best vintages, but it is an absolutely lovely wine to savor over the next 10-15 years.
Drink 2024 - 2038
Antonio Galloni, vinous.com (Feb 2022)
With the owners having decided against producing any of their single-vineyard wines, this Barolo benefits from being a blend of top-class vineyards such as Vignarionda, Margheria, Parafada and Parussi in Castiglione Falletto.
Lustrous mid ruby. Displays the intense fragrance so typical of the 2018 vintage and with plenty of concentration underneath. Supple fruit layered with crunchy tannins and ripe, appetising acidity. Lots of stuffing and grip.
Drink 2022 - 2030
Walter Speller, jancisrobinson.com (Nov 2021)
About this WINE
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.”
Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's finest red wines from 100 percent Nebbiolo.
Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.
Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.
Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.
This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.
Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.
Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio
Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.
Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.
Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.
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This is open and expressive on the nose, with swirling notes of red fruit, spice and a hint of mint, and a vein of saline mineral complexity. In the mouth, it’s seriously fine, with a real lightness of touch and subtle depth, laced with filigree tannins. “Certainly one of the best ‘Classico’ we have ever produced,” says Franco. We have to agree. Drink 2025-2038.
Adrian Brice, Wine Buyer, Berry Bros. & Rudd (Mar 2022)
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