Barolo DOCG “Margheria” 2019 – Massolino

To produce the Barolo DOCG “Margheria” Massolino fermentation and maceration lasted for around 15 days at temperatures between 31-33°C. The wine was aged in traditional large oak barrels for at least 30 months, followed by a further year in bottle before release.

The 1.7 hectare Margheria vineyard is at an altitude of 340 metres above sea level. The soil is predominantly limestone with a fair percentage of sand that gives the wines elegance. The vines are 25 years old on average and are Guyot trained, with 5,300 vines per hectare.

This 23 hectare estate has been in the Massolino family since 1896. Since 1994 the style of the wines has undergone a subtle transformation. Winemaker Franco Massolino has done a wonderful job of marrying change with a respect for tradition, something that sets him apart from most of the younger producers in Barolo today. This is in part dictated by the nature of the vineyards that the Massolino family owns in the commune of Serralunga d’Alba – the source of some of the greatest, most structured, robust and long-lived Barolo wines.