Bartolo Mascarello, Dolcetto d'Alba has sold at auction 3 times in the last five years across all vintages, at a median of $42 per 750ml. The most traded vintages are 2021 and 2013.
Auction median, all vintages
$42
3 sales · $33–43 middle half
Retail offers now
110
all vintages
Last auction sale
Jul 23
2026
Prices by vintage
Wine facts
- Country
- Italy
- Region
- Piedmont
- Sub-region
- Dolcetto d'Alba
- Type
- Red
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Most traded in Dolcetto d'Alba
- Ciabot Berton, Dolcetto d'Alba, Rutuinavg $2 · 9 sales
- Giacomo Borgogno & Figli, Dolcetto d'Albaavg $20 · 6 sales
- Giuseppe Rinaldi, Dolcetto d'Albaavg $39 · 5 sales
- Luciano Sandrone, Dolcetto d'Albaavg $206 · 4 sales
- Gianni Gagliardo, Dolcetto d'Alba, Paulinavg $7 · 4 sales
- Comm. G.B. Burlotto, Dolcetto d'Albaavg $19 · 3 sales
- Vietti, Dolcetto d'Alba, Tre Vigneavg $15 · 3 sales
- Bruno Giacosa, Dolcetto d'Alba, Falletto di Serralunga d'Albaavg $312 · 3 sales
- Mirafiore, Dolcetto d'Albaavg $11 · 3 sales
- Azienda Vitivinicola Rizzi, Dolcetto d'Albaavg $14 · 3 sales
About Bartolo Mascarello
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