# Barbaresco Albesani (2021)

- **Producer:** Massolino
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €77
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** black cherry, rose, violet, black pepper, red cherry, liquorice, black plum, cedar, vanilla, cloves, dried fruit, leather, tobacco, forest floor, earth

## About this wine

The Barbaresco Albesani 2021 is a single-vineyard wine from the Albesani MGA in Neive, Piedmont, produced by the historic Massolino winery. Founded in 1896, Massolino is a family-run estate with a long-standing commitment to traditional winemaking. This particular bottling focuses on a specific parcel of old Nebbiolo vines, approximately 50-60 years old, which contribute to the wine's structure and elegance. The Albesani cru expression is a more recent addition to Massolino's portfolio, first produced in 2019, underscoring their dedication to showcasing distinct vineyard sites. The Barbaresco DOCG appellation is globally recognized for its exceptional Nebbiolo wines, with Neive being a key sub-region renowned for producing wines of refined character and significant aging potential.

## Interesting facts

- Albesani cru bottling began in 2019.
- Vine age in Albesani vineyard is around 50-60 years.
- Massolino is known for its Barolos from Serralunga d'Alba.
- Uses large Slavonian oak casks (botti) for aging.

## Food pairing

The wine's full body, firm tannins, and bright acidity are well-suited to complement the richness and protein of red meats and game. The wine's structure can cut through fatty elements, while its complexity can stand up to deeply flavored dishes and earthy ingredients like truffles.

## Wine making process

The winemaking process for Barbaresco Albesani Massolino 2021 begins with the harvest of Nebbiolo grapes. Fermentation occurs in oak vats (tini) at approximately 30°C, with a long maceration period of around 21 days to ensure optimal extraction. Following fermentation, the wine undergoes aging for up to 18 months in large Slavonian oak casks (botti), typically ranging from 50 to 60 hectoliters. Massolino utilizes steamed oak rather than new oak toast to allow the wine's inherent characteristics to shine. The wine is then further aged in bottle before release. Massolino's approach is guided by sustainable viticulture and a commitment to traditional methods.