Massolino – Barolo DOCG Riserva Vigna Rionda 2007
€96.00
| YEAR | 2007 |
|---|---|
| Producer | Massolino |
| APPELLATION | Barolo DOCG Riserva Vigna Rionda |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window |
The history of Massolino is closely linked to that of the municipality of Serralunga d’Alba, where the vineyards and the cellar are located. The winery was founded in 1896 by the family Massolino, who always believed in the Barolo denomination and who was even among the founders of the Consorzio in 1934.
In the long history of the winery, Barolo is for sure the protagonist and the winery commits to buy a series of vineyards that they find most representative of the Barolo di Serralunga.
And Vigna Rionda is undoubtedly one of the “crus” of Barolo which, in recent years, have gained extreme interest and fascination from enthusiasts and critics, in particular for the great aging potential that make these wines extremely difficult when young. while expressing unique characters and personality over the years.
And this is why the Massolino family took possession of the 2.30 hectares of property in this cru, exchanging them for a plot of greater extension. The calcareous soil rich in local marls, at an altitude of 330 meters above sea level, exposed to the south and west, the vineyards over 30 years old and the traditional winemaking all contribute in enhancing the characteristics of long aging. In fact, the Company has decided to release a number, increasingly consistent, of bottles only 10 years after the harvest, to allow it to be tasted in its best form.
A fragrant, elegant and bright wine, alternating fresh fruits with delicate spices, mint, licorice and mineral notes. The freshness of this wine and the fine but firm tannins make it perfect, as the producer himself points out, with lamb or kid. We also recommend it with a wholemeal cereal bread with a spread of butter.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Manual harvest.
Fermentation and maceration in stainless-steel for 25-30 days. Aging for 6 years: 42 months in Slavonian oak barrels and subsequent 30 months in bottle.
