Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong

Drinking window

Best 12 to 40 years from vintage.

vintage12 yrs40 yrs42 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

What it pairs with

With cheese

Castelmagno Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces. Ossolano Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own. Gorgonzola Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.

How to serve Bartolo Mascarello Barolo

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.

History

Maria Teresa Mascarello continues her father Bartolo's philosophy of making a single blended Barolo, co-fermenting fruit from the family's holdings in Cannubi, San Lorenzo, Rue and Rocche rather than bottling single crus.

  1. 1920Mascarello family begins bottling Barolo in the village
  2. 1999Maria Teresa Mascarello takes over the cellar

Facts

Producer
Bartolo Mascarello · visiting guide
Grapes
Nebbiolo (100%)
Classification
Barolo DOCG
ABV
14.0%
Price
EUR 300 to 600 at retail
Drinking window
12 to 40 from vintage

Frequently asked about Bartolo Mascarello Barolo

What does Bartolo Mascarello Barolo taste like?

Structurally full-bodied, firm tannins, high acidity with a long finish. A single blended Barolo co-fermented from four traditional crus (Cannubi, San Lorenzo and Rue in Barolo, Rocche in La Morra), expressing the house belief that the most complete Barolo comes from mutually compensating sites.

When should I drink Bartolo Mascarello Barolo?

Drink 12 to 40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Bartolo Mascarello Barolo?

Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. The braise meets the blend's structure and savoury depth.

What grapes are in Bartolo Mascarello Barolo?

The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.

Tags

cellar worthy cult wine dry firm tannin full body high acid iconic mood contemplative mood elegant nebbiolo occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat pairs with truffles price luxury still red

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