2018 Barolo, Cascina Massara Burlotto, Piedmont, Italy

2018 Barolo, Cascina Massara Burlotto, Piedmont, Italy

Product: 20188151784
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2018 Barolo, Cascina Massara Burlotto, Piedmont, Italy

Description

This delightful Barolo is co-fermented with fruit from across the family’s vineyards. The character of this wine is fuller and richer than usual, with plenty of open-knit fruit on the palate. Co-fermentation gives this wine a calm, integrated complexity. This is a Barolo of great composure and pleasure, with notes of rose, peach skin, high-toned spice and crunchy minerality – very Pinot-esque. Drink 2022-2030.

Davy Żyw, Wine Buyer, Berry Bros. & Rudd (Mar 2022)

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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Case format
Availability
Price per case
6 x 75cl bottle
Berry Bros. & Rudd BB&R 15 cases £138.00
En Primeur Limited availability
En Primeur Limited availability

Critics reviews

Antonio Galloni, Vinous89/100
Jancis Robinson17+/20
Antonio Galloni, Vinous89/100

The 2018 Barolo is aromatic, gracious and light on its feet. Sweet dark cherry, lavender, rose petal, mint, spice and sage are nicely delineated in this ethereal, gracious Barolo. Drink it over the next decade or so. The classico is built on a core of Breri, plus pieces of the other sites that don't make it into the Acclivi.

Drink 2023 - 2033

Antonio Galloni, vinous.com (Feb 2022) Read more

Jancis Robinson17+/20

Palish youthful ruby. Lively, pretty, perfumed cherry nose and juicy elegant raspberry palate with fine, grainy, crunchy tannins. Long, elegant and delicious. Likely to be one of this vintage's best buys.

Drink 2022 - 2028

Walter Speller, jancisrobinson.com (Nov 2021) Read more

About this WINE

Cascina Massara Burlotto

Cascina Massara Burlotto

Based in Verduno (known as “the watch tower of the Langhe”), father-and-son team Giancarlo and Gianluca are at the helm. It’s a family affair, with four generations living above the historic cantina in the heart of the village. Originally farmers and sharecroppers, Giancarlo and his six siblings ran the 40-hectare farm collectively until 2013, when Gianluca decided to focus purely on winemaking. He managed to attain 10 hectares of vines from his cousins, from across the hometown commune. This includes a small parcel in the red soils of the Castagni cru in nearby La Morra, which is used in their Barolo Classico. Their vineyards span the various different altitudes, aspects and soils of the village. Their co-fermented Barolo Classico is testament to the outstanding, varied terroir available to them. 

Although the producers of Verduno shared many of the same challenges during the 2018 growing season, the vintage has given the commune’s wines extra volume and flesh on the palate. Bizarrely, Verduno’s wines are not among lightest of all the villages this year, as we would usually expect. Cascina Massara Burlotto retains the village’s hallmark elegance, a persistent mineral character and Pinot-like elegance, without being heavy or too powerful. There is real pleasure to be had in the high-quality fruit and vineyard character of Gianluca’s wines. I know this cantina will continue to be a known beacon of quality, representing value among the big names of “the watchtower of the Langhe”.  

 

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Nebbiolo

Nebbiolo

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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