Massolino Barolo Margheria 2017

Massolino Barolo Margheria 2017 is a single-vineyard Barolo that captures the deep, structured character of Serralunga d’Alba in a warm vintage. Drawn from the historic Margheria cru, it combines sculpted tannins with a core of red and purple fruit, herbs and spice, promising complexity for those willing to give it time. This is a classically built Barolo, offering a transparent expression of Nebbiolo and one of the benchmark interpretations of this celebrated vineyard.

Tasting Notes
In the glass, the 2017 Margheria shows a luminous garnet core shading to brick-tinged, translucent edges—textbook Nebbiolo from Serralunga. The nose starts quietly, then slowly unfurls with red cherries, pomegranate and wild strawberries, joined by violets, dried rose petals, and hints of sage, mint and lavender. Underneath, there’s a mineral tone of crushed limestone, iron filings and a delicate white pepper spice. On the palate, this is firm, linear and precise, with a fine but assertive tannic backbone typical of Margheria. Flavors of red currant, sour cherry and raspberry are layered with grilled Mediterranean herbs, anise, tea leaves and a savory, ferrous earthiness. The warm 2017 vintage brings a touch of richness to the mid-palate, yet the wine remains poised and restrained rather than opulent. Acidity is fresh and lifted, carrying the flavors through a long, taut, mineral-driven finish. Still tightly knit, it benefits from air now and has very good aging potential; expect it to evolve gracefully for 12–18 years from vintage, gaining truffle, leather and tobacco nuances with time in bottle.

Production
Margheria is one of Serralunga d’Alba’s most esteemed crus, a south and southwest-facing slope with calcareous marl and limestone-rich soils that naturally give Nebbiolo both power and finesse. Massolino farms these vines with great care, favoring low yields to maximize concentration and a clear expression of terroir. Grapes are harvested by hand, parcel by parcel, when optimal phenolic ripeness is reached—especially important in a warm year like 2017 to preserve balance and freshness. In the cellar, traditional Barolo methods prevail: extended maceration on the skins to extract fine tannins and aromatics, followed by long aging in large Slavonian oak casks (botti), which respect the purity of the fruit and the vineyard’s mineral character. The wine is then bottled and given additional time to rest before release, allowing structure and aromas to knit together.

Food & Serving
This Barolo’s firm structure and savory complexity make it an excellent match for rich, protein-driven dishes. Think braised beef or veal shank, osso buco, slow-cooked lamb shoulder, game birds, or classic Piedmontese fare such as brasato al Barolo and tajarin pasta with meat ragù or white truffle. It also pairs beautifully with aged hard cheeses like Parmigiano Reggiano or mature Pecorino. Serve at 16–18°C (60–64°F). For current drinking, decant for 1.5–3 hours to allow the aromatics to emerge and the tannins to soften; in more mature bottles, a gentle 45–60 minute decant is usually sufficient.

Producer
Founded in 1896, Massolino is one of Barolo’s historic, family-run estates and a reference name in Serralunga d’Alba. Over generations, the Massolino family has assembled an enviable collection of top crus—including Margheria, Parafada and the celebrated Vigna Rionda—allowing them to showcase the village’s famed combination of structure, longevity and perfume. Known for their steadfast commitment to traditional Barolo methods and sensitive vineyard work, they have played a key role in cementing Serralunga’s reputation for producing some of the region’s most ageworthy and characterful wines. Consistently praised by leading international critics, Massolino’s single-vineyard Baroli are now regarded as benchmarks for terroir-driven Nebbiolo in Piedmont.

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