2017 Bartolo Mascarello Barolo

The 2017 Bartolo Mascarello Barolo is one of the benchmark expressions of traditional Barolo, crafted by one of the region’s most revered, old-school producers. Sourced from the estate’s historic parcels and blended into a single, emblematic Barolo, it captures both the warmth of the 2017 vintage and the finesse for which this estate is famed. This is a cellar-worthy classic that speaks more of place and heritage than fashion or trend.

Tasting Notes
In the glass, the 2017 Barolo shows a luminous garnet core, shading to brick-tinged rims typical of Nebbiolo even in its youth. The nose is intricate and persistent: rose petals, violet, dried cherry and wild strawberry are layered with notes of anise, orange peel, tobacco, tar, and a hint of earthy underbrush and leather. On the palate, it is medium to full-bodied with the graceful texture that defines Bartolo Mascarello’s style. Fine, chalky tannins frame flavors of red cherry, raspberry, blood orange, licorice, and spice, with subtle savory tones of dried herbs and tea leaves. The 2017 warmth brings a touch of generosity to the fruit, yet the wine remains poised, with bright acidity keeping everything precise and long. While already showing impressive aromatic complexity, this Barolo will continue to evolve beautifully over 15–20 years, gaining further nuance and tertiary notes of truffle, forest floor, and mature leather.

Production
This Barolo is a blend of fruit from some of the most prized sites in the appellation: Cannubi, San Lorenzo, Rué, and Rocche dell’Annunziata, all planted to Nebbiolo on a mix of calcareous marl and clay-limestone soils that give the wine its aromatic lift and refined structure. The vineyards are farmed with great care, with an emphasis on low yields and manual work; harvest is done entirely by hand, with strict selection in the vineyard to ensure only perfectly ripe, healthy grapes are used. In the cellar, the estate follows an unwaveringly traditional path: extended fermentations and macerations in concrete tanks with indigenous yeasts, followed by long aging in large, neutral Slavonian oak botti. No barrique, no shortcuts, and minimal intervention allow the character of the vineyards and the vintage to shine through.

Food & Serving
This Barolo is a natural match for classic Piedmontese dishes such as brasato al Barolo (braised beef), tajarin with white truffle, veal shank, and rich meat ragùs, but it also pairs beautifully with game birds, roasted lamb, porcini mushrooms, and aged cheeses like Parmigiano Reggiano or mature Castelmagno. For optimal enjoyment, serve at 16–18°C (60–64°F). Decanting for 1–2 hours in its youth helps the wine open up and soften the tannins; as it ages and gains bottle maturity, a shorter decant or simply opening the bottle in advance is often sufficient.

Producer
Bartolo Mascarello is one of Barolo’s most iconic and steadfastly traditional estates, based in the village of Barolo itself. Founded in the early 20th century and brought to international prominence by Bartolo Mascarello, the winery became a symbol of resistance to modernist fashions, especially Bartolo’s refusal to abandon the classic blend of crus or to adopt barriques. Today, Bartolo’s daughter Maria Teresa Mascarello continues the legacy with the same philosophy: one Barolo, blended from historic vineyards, made with time-honored methods and low-intervention craftsmanship. The estate is widely regarded as a reference point for authentic Barolo and is highly sought after by collectors and serious Nebbiolo lovers around the world.

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