Bartolo Mascarello, Barolo Chinato

Bartolo Mascarello, now run by Maria Teresa Mascarello, makes a single Barolo each year from about 5 ha in four crus: Cannubi, San Lorenzo and Rué in Barolo, and Rocche dell'Annunziata in La Morra. No single-vineyard bottling has been made since the late 1970s; instead the parcels are co-fermented with native yeasts in large concrete vats, given a 30–50-day submerged-cap maceration, basket-pressed and aged around 30 months in large Slavonian oak botti. The result is perfumed, fine and transparent Barolo, supple enough to drink on release yet built for decades. A Riserva appears occasionally, and Dolcetto, Barbera and Freisa are made for everyday drinking.

Appellation

Barolo DOCG

Owner

Maria Teresa Mascarello

Vineyards

About 5 ha: Cannubi, San Lorenzo, Rué (Barolo), Rocche dell'Annunziata (La Morra)

Grapes

Nebbiolo, Dolcetto, Barbera, Freisa

Wines

Barolo (multi-cru blend), occasional Riserva, Dolcetto, Barbera, Freisa

Style

Traditional: concrete co-fermentation, long submerged-cap maceration, about 30 months in Slavonian botti

Sources: Wikipedia, wine.sothebys.com, thatcherswine.com