100% Dolcetto d'Alba.
Bartolo Mascarello (officially known as Cantina Mascarello Bartolo) is a revered wine producer based in the town of Barolo in Piedmont, Italy. The estate was founded in 1918 and brought to prominence by the eponymous Bartolo Mascarello, who died in 2005. It is now run by his daughter Maria-Teresa Mascarello. The estate is particularly known for its traditionally-made Barolo wines.
As well as being a vocal opponent of the modern movement in the region, Mascarello also resisted the more recent fashion for single-vineyard releases. He was also known for his opposition to right-wing Italian premier Silvio Berlusconi, making headlines in the early 21st Century by releasing the 'No barrique, no Berlusconi' labeled Barolo. 'No Barrique, because I am against the use of barriques in Barolo – I am a traditional producer. No Berlusconi because I don’t like his type of politics,' he told Decanter magazine in 2002.
Maria Teresa has not only held fast to her ancestors’ traditions, she’s taken the wines of Cantina Bartolo Mascarello to even greater heights, imbuing them with more refined aromatics and elegance across the range, giving traditional Piedmont enthusiasts much to look forward to in the coming years.
Her Barbera and Dolcetto come from sections of San Lorenzo and Rué, respectively, that are less suitable for Nebbiolo. Dolcetto is also planted in Monrobiolo di Bussia, also in the commune of Barolo. The Barbera and Dolcetto are both classic examples—vibrant, juicy and utterly Piemontese.
From two sites in Barolo, Monrobiolo and Rue, this Dolcetto has a structure and pristine fruit unlike others. Aged in large and used Slavonian casks for 9 months before bottling. Fresh and lively on the palate. Sourced from the Monrobiolo and Rue vineyards in Barolo. Clay soil with sand, tufa and limestone substrates.
Vinification: The two vineyards’ production is co-fermented in a single large concrete tank. The tank does not have an internal temperature control system but fermentation temperatures are monitored daily and the must is cooled with a cold-water heat exchanger if it exceeds 28C. The fermentation typically occurs from indigenous yeasts, but we will add yeast if necessary. Pump-overs are performed twice a day. The wine is racked once fermentation is nearly complete to preserve fruit and freshness (typically 8-12 days, but varies); the Dolcetto does not receive extended maceration. The cantina uses a gentle hydraulic basket press. The same general winemaking techniques are used each year so as to let the grape’s typicity and the essential character of the vintage emerge in an honest and true manner.
Tasting Notes: The nose on the Bartolo Mascarello Dolcetto d'Alba is dense, with hints of violet and cyclamen, anise, almond, and vanilla notes. The palate is immediately slightly astringent, then fruity, leaving the mouth fresh. A rare dolcetto that benefits from age. Don’t expect it to last on the shelf, however; it’s a collector’s favorite!