Giuseppe Mascarello - Barbera D'Alba Vigne Di Santo Stefano Di Perno 2013 Ml. 750
From 12 to 18 months
Since time immemorial Nebbiolo has been the most highly-prized vine and the wine-growing emblem of Alba and the Langa, and when it is matched with a great wine-making terroir it is capable of expressing itself at sublime levels in wines of remarkable personality, intense bouquet, great smooth tannins, and outstanding possibilities of evolution and resistance over time.
The members of the Giuseppe Mascarello family have been growing wines for more than a century and a half, first as farmers running the Manescotto estate in the village of La Morra for the marchesa Giulia Colbert Faletti di Barolo, and then on their own property since the late 1800s.
The fine wines grown on the Giuseppe Mascarello farm include - alongside Barolo MONPRIVATO - the following Barolos: Bricco, Villero, and Codana from vineyards in Castiglione Falletto, and Santo Stefano di Perno from vineyards in Monforte d'Alba.
The range is completed by three Barbera d'Alba crus: Codana, Santo Stefano di Perno and Santo Stefano Scudetto; Dolcetto d'Alba Bricco and Dolcetto d'Alba Santo Stefano; Freisa Langhe Toetto, Nebbiolo Langhe, Nebbiolo d'Alba San Rocco and Langhe Rosso.The grapes from each single vineyard are vinified separately, a procedure that allows for the making of wines of the highest quality and with their own particular properties, varying from vineyard to vineyard. The name of the vineyard and the village where it is located are given on the label of each wine.
The skilled tending of the vineyards, handling of the wine-making processes, and maturing of the wines in large Slavonian oak casks are an element of cultural continuity with the past, keeping faith with local tradition and the work of four generations of vine-dressers. A large part of the production is now exported throughout the world, from the United States to Switzerland, Germany, Great Britain, Austria, Canada, Belgium, Denmark, Norway and Japan.
|Ageing and Fining||The wine is then matured in medium sized oak barrels of approximately 18 months|
|Ageing||From 12 to 18 months|
|Color||Deep ruby red, tending to purplish|
|Aroma||Fruity aroma of ripe grapes, intense, varietal|
|Aroma||balsamic, Floral, Fruity, Spicy|
|Taste||Powerful stuffing and excellent body, well-balanced, varietal character|
|Serving temperature||1°-2° C.|
|Blend description||100% Barbera|
|Matching||Starters, Ham , Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta, Rice with mushrooms, Roast, Braised meat, Red meat, Roasted red meat, Grilled meat, Kill, Semi-cured cheeses|
|Ideal with||Earthfood Starters, Pasta With Vegetables, Pasta Meat, Meat Red, Semi-cured cheeses|
|Classification||Barbera d' Alba DOC|