Bartolo Mascarello is one of the most respected, traditionalist Barolo producers. The Piedmont estate makes one of the region’s finest expressions of Nebbiolo.  

Bartolo Mascarello 1:1

Bartolo Mascarello is one of the most respected and fiercely traditional wine producers in Piedmont, producing one of the region’s finest Barolo bottlings.

Buy Bartolo Mascarello Barolo wines

About Bartolo Mascarello

Bartolo Mascarello 

There’s been no shortage of hype about the 2021 vintage – a year that producers and pundits have been praising as one of the best in modern history, frequently comparing it to 2016 or 2019. But does it meet those very high expectations?  The preceding winter was key – mild and wet, replenishing water reserves in the soils, an essential resource for the vines to draw on later in the season. The growing season didn’t start too early, and although there was a drop in temperatures in early April (a risk to the early-budding Nebbiolo), frost damage was limited. Reports suggest that lower-altitude sites were hit hardest, but losses were only around 10% – and some producers considered it a form of natural green harvest.  After this early threat to the crop, late April and May were cool and wet, but then the weather was largely warm and dry until harvest. Temperatures weren’t excessive, apart from a brief heatwave in early August, but the water reserves were key to allowing the vines to survive in the dry conditions. Vietti winemaker Eugenio Palumbo explained that they received around 400mm rain across the season, versus the 600-700mm of a normal year.  Storms hit the region in early July, with some hail – although this was localised and impacted Roero, Monferrato and a handful of sites in Barolo. The dry conditions meant disease pressure was minimal. Come September, there was a little rain, helping the vines over the finish line, while the temperatures at night dropped – providing a high diurnal range that helped preserve aromatics and freshness while the fruit developed phenolic maturity.  Harvest got underway at the very end of September (Philine Isabelle Dienger was one of the first out on 29th), running through to the middle of October, with all the Nebbiolo in by the third week of the month.  Aldo Vacca of Produttori del Barbaresco and the Gaja team both compared the vintage to 2016 – emphasising its classic style. The long growing season allowed for structured wines with ripe tannins, yet the cool nights in the run-up to harvest preserved tension and aromatics.  Not everyone agrees on its classicism, however; for Dave Fletcher (Fletcher Wines) it is a vintage with amazing structure, depth and density, but it’s far from typical. Valentina Grasso at Ca’ del Baio explained how tight and dark-fruited the wines are in comparison to those of 2016, needing time to reveal their complexity.  Similarly, Nicola Oberto at Trediberri emphasised how – although many Monforte d’Alba producers thought it was a perfect vintage for the commune – the powerful style of the year didn’t necessarily fit them, preferring the purity of a year like 2022.  Philine Isabelle Dienger noted how the warm, dry conditions were a shock to the vines after 2018, 2019 and 2020, and the ferments were tricky to handle, sluggish. Some noted it was a difficult year to use native yeast, and more opted for cultured yeasts to ensure clean ferments. The Philine Isabelle wines were typically low in alcohol, at around 13.5% with their early-picking philosophy, but most tended to be around and above the 14.5% mark in 2021.  For Burlotto’s Fabio Alessandria, the dry, warm conditions provided just the right amount of stress for the plants and he’s very happy with the quality of the 2021 wines – structured with good density and concentration, yet maintaining balance, akin perhaps to 2019 Burgundy. The wines will undoubtedly need time, he says, but the vintage will reward those who wait.  Most critics are yet to offer their full thoughts on the vintage, although Kerin O’Keefe wrote in an early look at the year that, although it was “a difficult vintage”, the best wines are “stunning, age-worthy wines”, combining “the austerity of 2019 with the elegance of 2016”. Echoing Alessandria, she feels the wines will need a decade to drink at their best. Reporting for jancisrobinson.com, Walter Speller was initially cautious of the “enigmatic” year, wondering if it was as good as people suggested, however now feels it is “an excellent vintage”, offering “more heft and depth than the utterly beguiling and readily accessible 2019”.  Antonio Galloni (Vinous) has published his report and – although it doesn’t quite have “the stratospheric peaks of the most exceptional years”, there are “a bevy of outstanding wines”. The 2021s are “finessed, elegant wines that will delight Piedmont fans”, with “open aromatics, pliant fruit and finessed, ripe tannins” – and the best, he says, are “profoundly expressive”.  Keep your eyes peeled for additional reports on the vintage; we’ll add to this feature as and when we have more information. In the meantime, read more about Italy  Browse all current listings of 2021 Barolo 

Ever since the fruit came into the winery, the Piedmont’s producers have been talking about the 2021 vintage in hallowed terms. As the first Barolos from the year are released, we dive into the revered vintage, looking at what both producers and critics are saying about the year

Diving into the 2021 vintage in Piedmont – the growing season and wines from Barolo and Barbaresco according to producers and critics 

Piedmont 2021: vintage focus 

The Langhe is unspeakably beautiful. You may have seen Allessandro Masnaghetti’s 3D maps – a painstaking project by this now-iconic cartographer to translate these terroirs to paper. Their textured surfaces speak of Barolo and Barbaresco’s complex geology – and yet they don’t fully convey its endless curves and corners, winding roads and intricate jigsaw of villages and vineyards, nestled in amongst each other. This is a landscape carved and sculpted by nature over 15 million years; the vines cling to precipitous slopes, sweeping down toward the valleys. Like the effortless lines of Michaelangelo’s marble, it’s a masterpiece.  We’ve just returned from a trip to Piedmont’s most prestigious vineyards, dipping a toe in the waters of this fascinating area over three days. With the layers of region, village (11 in Barolo, three in Barbaresco), its Crus (officially known as MGAs, Menzione Geografica Aggiuntiva) and individual vigne or vineyards, Barolo and Barbaresco are often compared to Burgundy. These layers of complexity and nuance are what wine-lovers thrive on, the detail that allows us to indulge new levels of geekery. Add to this the finesse and aromatic perfume of Nebbiolo, and it’s easy to see why Pinot Noir lovers fall for the region.   While wine has long been made in the Langhe (for at least 2,000 years), the first dry Barolo is thought to have been bottled in 1844, with wines before that often sweet or lightly sparkling. It’s only really in the 1960s that the region’s reputation started to be built. Wines were – as in Burgundy – mainly made by négociants until this point, when individual estates started making their own wine. Traditionally wines from across the region were blended to create an expression of Barolo as a whole, but this too started to change. Prunotto and Vietti were the first to identify and vinify individual plots in Barolo, following a trip to Burgundy in the 1950s and ’60s (read more about the birth of Barolo’s Crus here); while in Barbaresco, it was Angelo Gaja who started to make wine exclusively from vineyards the family owned (from 1961) and then bottled the single vineyard Sorì San Lorenzo separately for the first time in 1967.  Traditionally the wines were made with long maceration times (leaving the wine in contact with the skins for 50 or more days) and several years in large oak casks, to extract colour, tannin and flavour from the thin-skinned Nebbiolo. These wines were immensely age-worthy, but their rasping tannins often needed time to become approachable – in some cases the fruit would fade while waiting for the tannins to come round. Winemaking – as elsewhere – was rudimentary, and the late 20th century brought with it modern technology and better hygiene. But the 1980s also saw Barolo divided.  This was the period of Parker and Parkerization, with rich, voluptuous wines with sweet fruit and vanilla tones from new French oak all the rage. Barolo couldn’t be further from this style – and its winemakers were humble farmers, with little recognition (financial or otherwise) for their work. But then a group of producers, led by Elio Altare, embraced the barrique (the traditional 225-litre French oak barrel), looking to put Barolo and its wines on the world map. These modernists, sometimes known as the “Barolo boys”, used new oak, and shorter, more vigorous extractions to craft wines that were fruitier, darker and more immediate – and received instant acclaim. The traditionalists of the region, however, fiercely defended the Langhe’s historical ways, the use of long macerations and large, old botte casks. Bartolo Mascarello famously released a label stating “No Barrique, No Berlusconi” (adorning the 1998 and 1999 vintage), decrying the use of new oak and Berlusconi’s right-wing politics.   Modernisation was essential – and better hygiene, with the arrival of stainless steel, was revolutionary. Today, as more and more producers around the world turn to large oak casks, it’s unsurprising that many in Barolo and Barbaresco are returning to their botti, and new oak has generally fallen from favour (at least in high proportions), yet the barrel certainly lives on, even if still controversial.  “Barrique… it’s an ugly word here in the Langhe,” says Dave Fletcher, the Australian producer who left the Yarra to make wine in Piedmont over a decade ago (under Fletcher Wines and Cantina della Stazione). He avoids new wood, but prefers barrels for the ability to vinify plots separately – something he feels is important for quality. There are also  those who feel that the minimum ageing requirements (18 months in oak for Barbaresco and 24 months in oak for Barolo) are old-fashioned, forcing the production of wood-heavy wines that are removed from current tastes – even suggesting that there’s a movement for these minimum times in oak to be adjusted.  As in Burgundy, whole-bunch has become a divisive topic. Some wines have traditionally been made with whole-bunch fermentation (as with Burlotto’s Monvigliero), but now some producers feel a small percentage can help bring freshness in warmer vintages, while others feel it distracts from the terroir, and doesn’t suit Nebbiolo.  Climate change is seeing a shift in the most prized plots, with some producers now feeling south/southwest-facing sites (historically the most desirable) too warm, and north/northeasterly exposure better for the long term, or finding other ways to manage global warming. Land prices have been rising, and there’s an increasing amount of outside investment, as well an increasing number of producers arriving from beyond Piedmont – although there are still those, such as Vietti’s Eugenio Palumbo, Burlotto’s Alessandria or Gaja’s Gaia Gaja, who were born and bred here, and have been embedded in the industry, and often their family business, their entire lives. We dove into recent vintages, especially the very different yet both excellent 2020 and 2021s, the former open and approachable, the latter closed and needing time. We talked about clones and rootstocks, the persistence and suitability of Chardonnay in the Langhe, the pressure on the region’s biodiversity – and much, much more.  We’ll be publishing more in the coming weeks and months, as well as shining a light on the wines of the region – one that should be part of any collector’s cellar. But, as with the wines here, there is so much to consider. As Nicola Oberto of Trediberri told us, “It doesn’t need to be obvious – it needs to be interesting.” And that, the endless nuance and complexity, is what makes the region’s great Nebbiolo so enchanting.  Keep an eye out for more on Piedmont over the coming months or browse all current listings from the region 

Just returned from a whistlestop tour of Barolo and Barbaresco, Sophie Thorpe mulls the complexity that defines the Langhe, and makes it so endlessly appealing

Just returned from a tour of Barolo and Barbaresco, Sophie Thorpe mulls the complexity that defines the Langhe, and makes it so endlessly appealing

The allure of the Langhe’s Barolo and Barbaresco

The allure of the Langhe

Barolo Chinato. Utter these words and you’re likely to receive one of two responses – “I absolutely adore it” or “Come again?” For the unacquainted, Barolo Chinato is an aromatised, fortified wine from the Piedmont region. It is made by infusing up to three dozen herbs and spices, the principal one being quinine, in grape neutral alcohol. The infusion is then used to fortify Barolo DOGC wine made from 100% Nebbiolo grapes. The blend is then matured in oak barrels for up to 12 months. Prior to bottling, a small amount of sugar is added. At around 16% alcohol, it is the same strength as most red vermouths. Its name comes from the Italian “China”, for quinine.   Two men are credited with the invention of Barolo Chinato: Giuseppe Cappellano and Giulio Cocchi. It is thought Italian pharmacist Cappellano created the recipe in Serralunga d’Alba in the 1800s and Cocchi created a new formula in 1891.  “I first tasted Barolo Chinato 10-15 years ago, when I was forging my path in the world of vintage spirits, and still remember being struck by the complexity of the drink,” purveyor of antique and unusual spirits, Edgar Harden, tells me. “The soft, viscous mouthfeel, the fruit flavour compounded with herbs and spices and a bittersweet finish lingered until the next sip,” the Old Spirits Company director adds.   Harden is an expert in rare and vintage cocktail ingredients – for want of a better word – often from defunct or discontinued producers. He says we are “blessed” to live in a time where there is such a range of antique vermouths, amari and Barolo Chinatos available. If you know where to look, he says, there are “hundreds of brands from every little town in Italy” to be found, and interest in these liquids is at an “all-time high”.   Barolo Chinato was originally meant to be consumed any time after bottling. But, because of the additional alcohol and small dose of sugar, it can be left for decades, even a century, if it has been stored correctly – “in its brown glass bottle in proper, dark, humid, subterranean environment,” Harden explains.   “Although Barolo Chinato is only slightly stronger than a Barolo wine, the introduction of a grape-spirit-based liqueur into the blend provides it with significant fuel for longevity,” he continues. “The inevitable oxidisation that occurs in a product on the lower part of the alcohol spectrum, the different rates of decay of the 30-plus herbs and spices and the recombination of those receding and advancing flavours at rates not originally intended provide for magical and harmonious combinations for the palate.”  He says, while traditionally it would be served neat, room temperature, in a small glass after a meal with dark chocolate, it is increasingly being used as a stand-in for many vermouths and Amari in classic and modern cocktail recipes.  Cocchi owner and Managing Director Roberto Bava says this idea to promote Barolo Chinato as the perfect companion to dark chocolate (“Like the French had with Pineau de Charentes,” he explains) saved the drink from extinction in the 1970s.   To many people’s surprise, the idea worked and the number of producers steadily increased. “It was a very simple detail but it was the lifesaver of the whole category,” Bava says, “I am very proud of this”.   Bava acknowledges Barolo Chinato is and will likely remain a “boutique” product, in part because of its price – “of course it is more expensive than amaro – you have to use a DOGC Barolo to make Barolo Chinato”, he says – but he believes its heritage and quality will continue to recruit fans.  With these credentials, and an ever-growing appreciation for rare and intriguing liquids, we think this lesser-known export from the prestigious wine region is going to struggle to remain a secret for much longer. Explore more Editorial

It is fair to say Barolo Chinato is a niche category. While some may know it well, others might have never heard of it. We explore the history of Barolo Chinato and why it’s firmly got a place in our hearts and drinks cabinet

A look at the Piedmont region’s lesser-known, fortified export

What is Barolo Chinato?

Think of Bordeaux, and you probably don’t think of skateboarding and denim shirts. Damien Barton-Sartorius, however – Director of Château Langoa and Léoville Barton – manages somehow to combine millennial cool with an effortless suaveness that feels distinctly Bordelais. “When you’re one of these old families, the rest of Bordeaux looks at you in a different way,” he tells me. There have been Bartons in Bordeaux since the 18th century. One of the region’s “wine geese”, Irishman Thomas Barton arrived in 1722, and Hugh Barton bought Château Langoa in 1821, acquiring part of the Léoville estate in 1826. Since then, the empire has grown: alongside their Saint-Julien Classed Growth properties, there’s a Moulis estate (Mauvesin Barton) and a négoce operation. As if that wasn’t enough, Barton-Sartorius has two personal side-projects too: Initio and 225, the latter of which is his latest venture – a sustainability-led project, shipping wine in bulk and bottling in the destination market. He’s restless and enthusiastic, having taken over directing the Classed Growth estates (while his sister, Mélanie is in charge of Mauvesin) from his mother and Saint-Julien matriarch, Lillian Barton, in the last couple of years. This year sees the 200th anniversary of Langoa’s purchase – and when I ask him what has changed in that time, the answer is easy: “Not so much,” he shrugs. It’s the mark of a business like this, handed from generation to generation, that shifts are seamless and gradual, no one looking to make a mark – but preserve a unique heritage. Both Langoa and Léoville are classical Saint-Julien – a style often described as sitting between pinpoint Pauillac and sensual Margaux. For Barton-Sartorius, it’s “a bit like Vosne-Romanée in Burgundy, we have everything”. The Langoa estate is defined by its proximity to the river, the estuary’s constant movement helping to rid the vineyards of humidity and moderating the temperature – shielding it from extreme weather, rarely suffering from frosts (even in vintages like 2017) and allowing them to produce balanced wines in otherwise very warm vintages such as 2003, 2009 and 2018. It is, however, the soils that make Barton-Sartorius swoon. “The gravels are quite extraordinary,” he says, animated in his excitement. The gravels reach between three and six metres below the surface, giving the perfect level of drainage – but not too much, with a layer of clay beneath to hold essential water reserves. “The perfect balance,” Barton-Sartorius sighs. While it was once rare to hear the Bordelais talking about their terroir, there’s a definite shift underway. “For a long time Bordeaux was all about the brand – now they want to know what is behind the bottle,” he says. The shift, he feels, however, is not that the Bordelais are suddenly discovering their soils – but they’re talking about it. The region’s more monied estates have, however, been artful, managing to guarantee their place at the head of the fine wine table for over 150 years – and to do so, they’ve had to create stories. “There’s too much show – look at our new winery, our limited bottle....” Barton-Sartorius explains. Admittedly, he’s busily building a new cellar himself – although it is unlikely to be unveiled grandly with a row of new gleaming stainless steel tanks and the latest contraptions. Construction of the winery is already underway at Langoa (where both the Léoville and Langoa wines are made), set to be completed in 2022, the most recent update since his grandfather built it. Because of the sheer expense involved, they’ve only made tweaks over the years, but are now in a position to have been able to properly rethink it. The aim is for it to be more sustainable and functional, simplifying the process. Everything will be gravity operated, and the barrels will be stored two floors below ground so that less energy is required to keep them cool. Such concepts might seem standard elsewhere, however with Bordeaux’s high water table (remember that the Médoc was a swamp until the Dutch drained it in the 17th century), it’s difficult to build down rather than up. Winemaking at both Langoa and Léoville remains reassuringly traditional – “not by choice, but because it’s still the best”. There are exceptions, though, and where something is better done by machine, or it avoids a potential risk to workers’ health, they’ll do it – but there’s no compromising on quality to save a few cents. As just one example, they still rack everything by hand using a candle, because they feel it is a softer way to separate the wine from the lees, without exposing the wine to too much oxygen. “Details like this are very important,” Barton-Sartorius says. “But the wine is made in the vineyard.” He, like most vignerons, knows that it’s the quality of the fruit that matters most. “I like to think we’re good – but terroir is making 90% of the job,” he quips. The winery is, in his view, “more about a religion. You have to trust in something. You believe it or not.” It might be easy to be lulled into the sense that everything here is done by rote – simply following the recipe of their forebears, but that’s far from the case. “There’s a reason we do things the way we do – but we still like to challenge what we do,” Barton-Sartorius tells me, taking me through a ream of current and recent experiments, from pumps versus gravity (gravity won) to their decades’ worth of tests with organic vineyard sprays – looking not just at how they impact the cleanliness of fruit at harvest, but the wine’s final flavour. I ask him how he feels about Bordeaux’s status and relevancy today. “It feels like nobody knows it or people forgot about it,” he says. The region – in his view – remains one of the most exciting. He describes how the generation above are tired of people comparing the wines to how cheap they used to be – however is determined that they still offer great value. You can’t buy “Château Margaux as a lunch wine”, but Langoa Barton costs £30 – and “Napa is double, triple the price for the same quality”. And no one is able to hide their excitement when he gets an old bottle of Léoville Barton out the cellar. “We are lucky to have some of the best soils in the world – like Chambertin Grand Cru, the quality is the same – except instead of having two hectares, we have 80 hectares. We are lucky to produce 100,000 bottles of it.” That might make the wines, as he says, “a little less posh and fancy” – but it also means there’s more to go around. Is it a burden – a 200-year history and everything that comes with it? He instantly shakes his head, “It’s an honour – but a big pressure at the same time. I don’t want to be the generation that f***s up everything.” As Barton-Sartorius rushes off to meet the curfew in place under current Covid restrictions, it’s hard to reconcile his undeniable stature in Bordelais society with the down-to-earth character filling my screen. It’s that very lack of pomp and circumstance, an understated modesty, that will likely guarantee that Langoa Barton survives another 200 years. Browse wines from Langoa Barton and Léoville Barton

As Château Langoa Barton marks its 200th anniversary, Sophie Thorpe caught up with Damien Barton-Sartorius – the 10th generation of the Barton family to run the estate – about tradition, terroir and why Bordeaux remains the most exciting wine region in the world 

Talking tradition, terroir and why Bordeaux remains the most exciting wine region in the world with Damien Barton-Sartorius of Langoa and Léoville Barton. 

Damien Barton-Sartorius on Ch. Langoa Barton

Keeping up with the Bartons

Barolo remains the most important region in the world for Nebbiolo. This variety is one of the world’s most sensitive and difficult to grow, rarely found outside Piedmont. While there are a handful of other high-quality enclaves across Piedmont including Valmaggiore (24km north of Barolo) and the cooler sites of Gattinara and Ghemme – collectively known as Alto Piedmont (or Alto Piemonte), nowhere else matches Barolo and neighbouring Barbaresco for complexity and ageing potential.  The wines are typically pale ruby in colour with grippy tannins, high acidity and a flavour profile of red cherry, mulberry, camphor and rose petal. The grape’s almost transparent character (similar to Pinot Noir) makes it a great transmitter of terroir – producing many nuanced styles, flavours and aromas – from the most delicate and floral to the most structured and mineral, and everywhere in between. It is this complex variety within such a small region that makes the grape, and the varying communes of Barolo, so interesting. Barolo has a cooler microclimate compared to nearby Barbaresco, resulting in a longer ripening season. While this means it is more sensitive to vintage variation, in the best years the wines reach highs unmatched anywhere else. Dry Barolo has been produced in the region since the mid-1800s. A wine that was a favourite amongst the aristocratic families of the Savoy dynasty, it is thought to have been first produced in this style by King Carlo Alberto’s estate in nearby Pollenzo. The aristocracy bankrolled wine production in Barolo, helping the pioneering winemakers at the time – such as Staglieno and the French oenologist Oudart – improve the quality and reputation of the wines. Their aristocratic link earned Barolo the nickname “the king of wines and the wine of kings”. Understanding the variety of styles of Barolo to a large extent depends upon where the grapes are grown. The landscape of Barolo is made up of many small undulating hillsides where exposition, topography and altitude all play important roles in the final character of a wine made in a specific part of the region or vineyard. Historically the sub-regions were not so important, largely due to the fact that Barolo wines existed exclusively as blends of fruit from across the region (often including grapes from the vineyards of Barbaresco). The 1961 vintage, however, represents a significant turning point when both Prunotto and Vietti released single-vineyard Barolos from Barolo Bussia and Rocche di Castiglione. While it was common knowledge amongst the local grape brokers which parts of the valley produced the best Nebbiolo, it wasn’t until the 1970s when these place names first came to print in Luigi Veronelli’s map. At the most basic level Barolo is divided into two valleys: the Central Valley and the Serralunga Valley. The Central Valley – including sub-regions of La Morra, Barolo and Novello – produce a more approachable style, noted for their fragrance and elegance, thought to be due to the distinct blue-grey marl content in the Tortonian soils found in these vineyards. The Serralunga Valley – with its sub-regions of Serralunga d’Alba and Monforte d’Alba – tend to create more powerful, tannic, concentrated wines due to the higher content of clay, limestone and sandstone found in the Serravalian soils. In Castiglione Falletto there is a richer concentration of sandstone and this is generally thought to produce a middle ground between the more structured character of the Serravalian soils and the elegance brought about by the Tortonian soils.  While these variations in soil throughout the sub-regions play some part in the differences in the structure and flavour profile of different Barolos, this is just one factor and should be understood as broad generalisations. The complex terroirs are defined not just by the soils, but by the varying expositions, altitudes, viticutural techniques, clones, pruning and winemaking methods which vary from estate to estate – making it impossible to provide a completely definitive profile of each area.    
A guide to Barolo's communes  There are 11 village communes within the Barolo DOCG: La Morra, Barolo, Castiglione Falletto, Serralunga d’Alba, Cherasco, Diano d’Alba, Grinzane Cavour, Monforte d’Alba, Novello, Roddi and Verduno. Below you’ll find a guide to the distinctive style of the main communes, as well as the best growers from each.  La Morra Wines from La Morra can be some of the most perfumed Barolo, typically with soft, smooth tannins. It is believed that the fine sandy soil of the region is behind the wines’ elegance. As the largest Barolo subregion, however, La Morra is the most diverse both in style and quality. Typically, these wines can be much more approachable in youth and tend to fair better in cooler vintages. Top producers in the region include Roberto Voerzio – who makes a unique style for the region, with strict pruning leading to miniscule yields and austere, tannic wines with long ageing potential. Poderi Oddero is more typical for the commune, producing bright, fruity Barolos with distinctly elegant tannins. Elio Altare is known for more modern-style Barolos which are matured both in traditional large barrels, as well as smaller barriques, and some new oak for their single-vineyard wines. Top vineyards: Brunate, Cerequio, Rocche dell’Annunziata Barolo Similar to La Morra, the Barolo sub-region produces broad, open, velvety Barolo but often with a bit more structure and concentration than those from La Morra. The region is home to some of the most historic sites, including Cannubi – a Cru that was singled out as an exceptional site even before the creation of the Barolo appellation (with the earliest bottled example of this site dating back to 1752). It is also home to some of the most respected producers in the region, who make markedly different styles of Barolo – further confirming that location is only part of the puzzle. Fierce traditionalists Bartolo Mascarello famously don’t make single-vineyard wines but their blended Barolo remains one of the region’s finest. Guiseppe Rinaldi’s winery is also staunchly traditional in their winemaking, seeing cross-commune blends as the ultimate expression of Barolo. winery is also staunchly traditional both in their winemaking, and blending of vineyards, seeing cross-commune blends as the ultimate expression of Barolo. Luciano Sandrone is more modern in style, the wines made in an elegant style that is more approachable in youth but also offers fantastic ageing potential – making them some of the region’s most collectable. Top vineyards: Cannubi, Ravera, Bricco delle Viole Castiglione Falletto  Although situated in the Serralunga valley, Castiglione Falletto falls somewhere in the middle between the elegant and fragrant qualities of La Morra and Barolo, and the boldness and concentration of Serralunga and Monforte. This is due to the aspect of the best slopes here, where the vines have maximum exposure to the sun, meaning riper fruit and added concentration. Giuseppe Mascarello produces one of Barolo’s most famous single-vineyard wines from the Monprivato Cru. Traditional in style, the wine is fermented in tank and aged in large oak. Vietti – a true pioneer of single-Cru Barolos – is also based here, as it has been since the 1800s. This estate has not only some of the best label designs in the world, but access to some of the finest Crus in Barolo, including Ravera, Rocche di Castiglione and Brunate. Top vineyards: Rocche di Castiglione, Fiasco, Villero Serralunga d’Alba  Serralunga is defined by its high concentration of Sant’Agata soils. Growers here talk about the vines feeling pain, as the harder soils put more stress on the vine, producing wines of great depth and power – as well as some of the highest tannin levels and the most full-bodied Barolos of any region. The wines can often have a distinctive bitter orange aroma. The wines are solid and typically austere, but can also be incredibly elegant and expressive, some of the most terroir-driven and long-lasting Barolo. By far the most famous and revered wine from Serralunga is Giacomo Conterno’s Monfortino. Monfortino was in fact the first ever producer-named Barolo made in the Riserva style, with the first vintage made in the 1920s (today it comes from the Cascina Francia Cru). Although based in Barbaresco, Bruno Giacosa produces two of Barolo’s most revered wines from the Serralunga Cru of Falletto, released only in top vintages. These are two of the most consistent expressions of top single-vineyard Nebbiolo in Barolo. Top vineyards: Cascina Francia, Falletto, Ornato Monforte d’Alba Defined by concentration and structure, the soils in Monforte d’Alba contain more clay than limestone – the opposite of Serralunga. The resulting wines tend to have more volume on the palate and boldness, making them the most concentrated Barolos. The wines exhibit classic rose petal, clay pot, clove, camphor and cardamom aromas, and particularly bold tannins. Look out for bottlings from Elio Grasso whose Case Matè Barolo comes from Ginestra. Bussia is one of the most famous, but also largest Crus, producing many different styles. The best part of the vineyard is Upper Bussia; a natural amphitheatre with varying expositions, when combined it produces wines of fantastic complexity. For the ultimate insight into the vineyard, try the wines of Aldo Conterno – who makes five separate bottlings all from the Bussia Cru. Top vineyards: Bussia, Ginestra, Mosconi Browse all Barolo or read more Editorial 

Age-worthy yet terroir transparent, Barolo is a fascinating region. Its complex, varied terroir often draws comparisons with Burgundy. Here we delve into “the king of wines and wine of kings” – from its aristocratic beginnings to the villages, vineyards and producers to look out for.


Your guide to “the king of wines and wine of kings” – Barolo: from its aristocratic beginnings to the villages, vineyards and producers to look out for.

Your definitive guide to Barolo 

The world’s fine wine regions famously exist where the climate is just warm enough for grapes to reach ripeness. The ever-warming climate, however, has greatly increased this likelihood, with good-to-great vintages now convincingly outweighing the poorer ones.  Despite this, vintage variation remains an important factor in fine wine and when contrasting 2016, 2017 and 2018 in Piedmont, you see there are still strong variations in climate. The pitfalls of a vintage could arguably be even greater, in that these regions are no longer only concerned by wet, cooler conditions but also by the perils of excessive heat and drought. While hotter conditions can drastically affect yield and quality, the 2017 vintage in Piedmont seems to show that – despite these risks – vines are better at handling the heat. 
Following on from an almost perfect 2016 growing season in Piedmont, 2017 was always going to play second fiddle. The 2017 and 2018 vintages were certainly not as straightforward and – in fact – the two together offer completely contrasting growing seasons which produced totally different results, with 2017 hot and dry, 2018 cool and wet. Despite initial concerns regarding the heat in 2017, the wines – now in bottle – are surprisingly fresh, yet with richly concentrated fruit. Giuseppe Vaira sums it up best: “2017 is a vintage that defies logic.  It was the driest vintage on record and the earliest picking dates of the last five years. Yet, the wines are surprisingly vivid, fresh and still introverted: the opposite of what you would expect from a warm year.” For Giovanni Angeli at Massolino, the 2017s are similar to the 2015s, but with more “energy and freshness”, a pleasant surprise considering the year’s hot, dry conditions. Visiting Piedmont in early 2018, I remember how concerned winemakers were about the past summer. They were shocked by the extreme conditions, registering as the hottest and driest summer since 2003; yet, as Ferruccio Grimaldi and Giovanni Angeli noted, alcohol levels remained normal – particularly for the Nebbiolo.  Grimaldi believes this is because the vines shut down during the hottest period and stopped producing sugar. More surprising was that acidity remained high, something Grimaldi attributes to low levels of malic acid in the grapes. This might sound counter-intuitive, but it is the tartaric acid in grapes that provides freshness, while malic acidity in fact lessens the sense of freshness. For Grimaldi, low malic acidity signifies two things: the grapes reached an excellent degree of ripening, while also retaining healthy levels of tartaric acidity. Grimaldi also noted that, despite the heat in the day, the nights were cooler than other hot vintages – potentially another factor that helped preserve the acidity and freshness in the wines.  Emanuele Baldi from Prunotto pointed out that another possible saviour of the vintage – albeit to the detriment of the year’s yield – was frost. A mild winter prompted early budbreak, meaning vines were significantly advanced when the region was hit by frost. This led to huge losses particularly for the white varieties Moscato and Arneis, but also for lower-lying plots of Nebbiolo, where frost pockets formed.  The fruit that escaped was all from the higher vineyards, sites which naturally preserved more acidity thanks to their altitude. For Vajra, there were three key factors to 2017’s success: the diurnal temperature swing, the lack of rain (which caused a limited intake of potassium and thus better retention of acidity), and a gentle, fresh September which set the stage for Nebbiolo’s tannins to fully ripen. The biggest threat for the season was the lack of water, the risk being that without adequate water the grapes would become shrivelled and overripe. Massolino tried to counter the drought by not trimming the canopy (providing shade) and breaking off superficial roots, forcing the remaining roots to go deeper in search of water.  “We learned a big lesson from this vintage,” says Angeli. “The vines are much more flexible than we imagined.” Moreover, the season highlighted the region’s marl soils important role as a water regulator. “They are like a big sponge that’s able to catch the water during winter and spring, and release it slowly during the rest of the season avoiding stress to the vines,” explains Angeli. The region was blessed again with welcome rain in late August and September, allowing the vines to find equilibrium, completing the full cycle of vegetative growth while also the fruit to ripen fully (both in terms of sugar and phenolic ripeness). While Nebbiolo production was down by around 15 to 25% for some producers (due to the spring frosts and drought), the grapes that survived were beautifully ripe. The 2017 vintage will be remembered for its early harvest, but the results are excellent. “The 2017 Barolo are rich, fresh and fruity wines,” says Grimaldi, “and more ready to drink now compared to 2016 vintage.” Massolino’s Angeli agrees: “The wines already have soft, smooth tannins with a complex and sweet mid-palate.” For Baldi, the wines have fantastic concentration and, more importantly, they are not flabby.  They may not have the structural prowess of the 2016 and will not age as well, but Baldi believes they will drink beautifully over the next 10 to 15 years. Vaira notes the warmth of the year gave the wines “an extra layer of density and mid-palate richness… but what I love about these wines,” he says, “is the quality of the texture and almost a sappy freshness that keeps everything in balance.” Particularly from Vajra’s cooler sites, Giuseppe believes the top 2017s will have sensational ageing potential, especially in comparison to other similarly warm vintages. The 2017 vintage might have been challenging in terms of heat and drought, but such conditions are likely to be more prevalent in the years to come. The good news is that the vines seem to be adapting to these warmer vintages and vignerons are learning how to cope with them – producing some excellent wines that defy logic, remaining remarkably fresh and age-worthy. 
The vintage in brief: Hot and dry conditions – yet the wines have surprising freshness Yields reduced by frost and drought particularly in lower-lying sites Supple tannins that make the wines approachable already Ripe yet fresh wines that offer good medium-term drinking Browse all Barolo or read more Editorial 

With the release of the 2017 Barolos fast approaching, Gavin Smith spoke to some of the region’s leading producers – Giovanni Angeli from Massolino, Giuseppe Vaira from Vajra, Emanuele Baldi from Prunotto and Ferruccio Grimaldi – about the vintage, its extreme conditions and the surprising results

The Barolo 2017 vintage is beyond all expectations. We explore the year that defies logic and the wines are surprisingly vivid, fresh and introverted

Barolo 2017 vintage report 

Barolo 2017: vintage report

Prunotto’s Emanuele Baldi has an encyclopedic knowledge of Barolo. Listening to his stories about the last century in the region is fascinating, providing context to how and why Barolo and the surrounding Piedmontese regions have developed as they have. Perhaps one of the biggest developments over this time was the birth of wines from a single Cru or vineyard.  A trend that Prunotto, along with Vietti, started in the early 1960s, these single-vineyard wines completely transformed how Barolo was sold. Today it is rare for producers not to sell both single-vineyard wines as well as their Barolo “Classico” made from a blend of vineyards and regions. But this trend wasn’t necessarily Prunotto’s intention, believing only certain vineyards had the capacity to produce wines as complex as those of the blended Barolos the region had become famous for. It was Prunotto’s winemaker at the time, Beppe Colla, who came up with the idea, inspired by a trip to Burgundy with both Vietti’s Arturo Bersano and the famous Italian wine journalist, Italian gastronome and intellectual Luigi Veronelli. On discovering the region’s obsession with terroir and single-vineyard designations, they recognised the link between the region’s complex soils and wine - something familiar with certain Barolo Crus, which has a distinct imprint. The concept of the single-vineyard Barolo was born. The transition to producing a single-vineyard Barolo was not such a difficult progression, since back then Barolo producers like Prunotto were based in the city of Alba, rather than the vineyard hamlets themselves. Following the harvest, the grapes were brought to the town square on carts and for many grape growers it was only at this point that they bartered their goods with the town’s wine producers. Winemakers, Baldi told me, would famously bargain for the grapes. They would often complain that the prices were too high and that they should come back tomorrow with a better price, with the grapes already decomposing in the growers’ carts. The growers had little option but to drop their prices before their crop became worthless. Prunotto, along with the likes of Pio Cesare, was one of a handful of prestigious producers happy to pay a premium for the best grapes. With no bargaining, they saved precious time (preserving the quality of the fruit), while also securing the cream of the crop. Because different smallholders brought their separate carts of grapes, it became easy to identify the different qualities depending on the vineyards they came from. Initially, Prunotto found the Bussia grapes stood apart from the rest – which is why it became their – and the region’s – first single-vineyard Barolo (along with Vietti’s Rocche di Castiglione) in the 1961 vintage. But why did the Bussia vineyard stand out, earning a solo bottling? The historic region of Bussia (which today represents Upper Bussia) is a perfect amphitheatre of vineyards, in which different parts of the same vineyard produced grapes with different, complementary characteristics that together create a complex wine when fermented.  Baldi feels that Nebbiolo is typically best when it is a blend of different vineyard sites. Most Barolo vineyards on their own, he thinks, don’t provide the balance, intensity, and complexity of a multi-site blend. “Each of the individual vineyards are like parts of an orchestra,” he explains. Each vineyard adds a layer of complexity, whether it be perfume, tannic structure or a rich mid-palate which, if on its own, would be too simple. “Have you ever listened to hours of music played just by a double bass?” Baldi quips. “But some vineyards in Barolo are an orchestra in themselves.” And this is exactly what he, and Prunotto, feel is true for upper Bussia – an amphitheatre that can produce something truly distinct and complex. For Prunotto it is Bussia’s “grace and balance” that sets it apart. Upper Bussia is situated right in the middle of the two dividing styles of Barolo: to its east are the vineyards of Serralunga, known for their tannic structure and power; to its west are the vineyards of La Morra and Barolo, known for their elegance and florality. Upper Bussia is one of the perfectly situated Crus (similar to Cannubi and Rocche di Castiglione), capturing the best of both these styles.  The estate’s two flagship wines – Barolo Bussia and Barolo Riserva Vigna Colonnello – are both from Upper Bussia. Following the success of their 1961 single-vineyard Bussia, Prunotto went on to produce many other single-vineyard cuvées, including the Crus of Ginestra, Cannubi and Barbaresco’s Rabaja and Montestefano, but the winery always kept going back to Bussia, which has become its spiritual home. That’s also why, upon their arrival at Prunotto back in the late 1980s, the Antinori family immediately focused their attention on the Bussia Cru, purchasing seven hectares in the area. Barolo built its reputation on its blends. More often than not, these multi-vineyard blends are wines of fantastic complexity and balance. Today, however, most Barolo producers’ single-vineyard Cru wines are their most prized (and expensive) wines.  Clearly, top Crus such as Bussia, Falletto, Villero, Monprivato and more have developed a huge following amongst collectors and connoisseurs. Prunotto’s and Vietti’s pioneering leap, introducing the concept of single-vineyard wines to the region, brought a new layer of complexity to drinking Barolo. It’s even prompted cartographers to map out the region in extraordinary detail. While multi-site blended Barolos remain an important benchmark for the wider region, showcasing each producer’s blending skills; the success of the Crus in Barolo has left the drinker with a lifetime of discovery – exploring the many different nuances of each single Cru. Browse all Barolo listings

Prunotto was one of the first Barolo estates to produce a single-vineyard “Cru” wine – kickstarting a trend that has transformed the region. We spoke to Emanuele Baldi to find out what inspired the estate

Prunotto was one of the first Barolo estates to produce a single-vineyard “Cru” wine – kickstarting a trend that has transformed the region. We explore 

The birth of Barolo’s Crus

At this time Barolo was typically sold either by cask and blended by Alba merchants or in demi-john glass containers. On returning from the First World War, Giacomo Conterno had a clear vision that he wanted to produce a top cuvee that showed just how well Nebbiolo could perform if only the finest grapes were selected from top vintages and aged extensively in cask giving the wine more intensity, structure and ageing potential. We look into how the wine has developed over its 100-year existence and explore some of the legendary vintages. Barolo in fine wine terms is a relatively modern phenomenon. Whilst there are records of historic bottles of Barolo being produced as far back as the 1880s, for instance a bottle of Bourgogno Barolo 1886 was sold at an auction in 1972, there were very few producer-named Barolos being bottled at the time and no one making a Riserva style.  For the first 54 years of Monfortino, up to the now legendary 1978 vintage, the wine was
made from entirely purchased grapes. Whilst the winemaking in the family dates back to the early 18th century they did not own any vineyards until 1974. As Barolo’s reputation gained in status, grape prices were increasing and the fruit became less easily available as more and more growers began to bottle their own wine. It was at this point Giovanni (Giacomo's son) knew if they were to stay in business they needed to buy land.  He purchased the 14-hectare plot of Cascina Francia, a west-to-southwest-facing vineyard that ranges from 350 to 440 metres in altitude located on the southern limits of the Barolo region in the Serralunga range of hills. It has the Falletto vineyard (famous for Bruno Giacosa’s single vineyard site) nearby to the north on the Serralunga side. The first vintage of Monfortino produced entirely from the Francia vineyard is the much-celebrated 1978 vintage which was produced from just four-year-old vines. Ever since, all of the Barolo wines from Giacomo Conterno (Barolo “Francia”, Barolo Riserva and Barolo Riserva “Monfortino”) have been produced exclusively from the Francia vineyard.  Giacomo was then joined in the business by his two sons, Giovanni and Aldo, however, their differing ideas about how Barolo should be produced meant that Aldo split from his family to start his own winery, which represents a more modern style of winemaking. The estate is now run by Giacomo’s grandson Roberto, who continues to drive this estate from strength to strength. In 2008 Roberto Conterno bought three hectares of the famed Cru vineyard of Ceretta, producing the first Barolo from the vineyard with the 2010 vintage. Another addition to the
Conterno portfolio came in 2015 with the purchase of 6 hectare plot of which 3.5 hectares are dedicated to Barolo production in the Arione vineyard that neighbours Conterno’s Francia vineyard to the south. Roberto released just three barrels of Barolo Arione from the 2015 vintage. On tasting the two wines Monica Larner states, that if the Francia vineyard produces wines of “elegance” then the Arione vineyard produces “power”. The estate also produces a highly rated Barbera D’Alba. Since the 1978 vintage, just 18 vintages have been made. The wine continues to be made in the same traditional method throughout, ageing the wine in large 200 – 7500 litre oak barrels. The minimum cask ageing for the Monfortino is seven years. Top modern vintages Of the 100-point rated 2010 Barolo Monfortino Riserva, Antonio Galloni writes that this wine is “utterly compelling…nuanced and vivid on the palate, the 2010 Monfortino possesses remarkable finesse and power. Classic Monfortino notes of dried rose petal, leather, licorice and incense develop beautifully in the glass as the wine literally takes hold of all the
senses…. A vivid, thrilling wine, the 2010 will soon take its place among the greatest Monfortinos ever made.”  The quality of the wine produced at this estate is so consistently high, especially of the Monfortinos, that Galloni writes that: “readers will have much fun debating which is the greatest Monfortino of recent years." Could it be the 1996, 1999 or 2002 for their huge structure and classicism? Or, is it 1997 for its opulence? What if the dark horse 1998 and 2000 steal the show? Personally, I adore the 2001 and 2004 for their completeness, but the 2004 is the sexiest of them all.” Some of the best vintages at this estate have been 1978, 1990, 1999, 2001, 2002, 2004, 2006, 2010. Monfortino 1961 To celebrate 100 years of Cantina Conterno since the first harvest we cracked open a 1961 Monfortino. Whilst this wine is now seriously developed, its retention in acidity and viscous
richness was quite extraordinary at 60 years old. Tasting through the bottle as it developed in the glass, the wine’s aromatics ebbed and flowed from earthy, savoury ferrous notes to wafts of beautiful floral perfume, sweet tobacco, dry spice and fresh leather. There was plenty going on in the palate too – candied and dried orange rind, bitters, dried cherry, fig, licorice and tamarind notes. This is perhaps more of a museum piece today but the retention in structure at 60 years old is impressive. Read more Editorial 

Giacomo Conterno’s Monfortino is the most celebrated and famous Barolo in the world. It is also said to be the first-ever producer-named Barolo made in the Riserva style, the first vintage being made in the 1920s. 

Exploring how Giacomo Conterno's fabled Montfortino Barolo wine has developed over the past 100 years

Bartolo Mascarello

About the producer

Please wait

Bartolo Mascarello

About the producer

Filter

Please wait

Related articles