# Barolo Margheria (2020)

- **Producer:** Massolino
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €95
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** rose, red cherry, liquorice, black cherry, cedar, cloves, leather, dried fruit, tar, tobacco

## About this wine

Barolo Margheria from Massolino is a distinguished wine from the Serralunga d'Alba sub-region of Piedmont, Italy. The Margheria vineyard, characterized by its calcareous soil, contributes to the wine's elegance and longevity. Massolino is a historic, family-owned estate with a lineage dating back to 1896, deeply rooted in the tradition and terroir of its home region. The 2020 vintage is noted for its freshness and approachable character, offering a glimpse into the potential of this esteemed cru.

## Interesting facts

- Margheria vineyard soil: calcareous with chalky, marly limestone.
- Massolino estate founded in 1896, now 4th generation family-run.
- Serralunga d'Alba is known for powerful, long-lived Barolos.
- Vine age in Margheria averages 40 years.

## Food pairing

The wine's full body, firm tannins, and high acidity are well-suited to rich, protein-heavy dishes. The tannins bind with the proteins in meat, softening the wine and enhancing the savory flavors of the food. The acidity cuts through the richness, cleansing the palate, while the wine's complex aromas can complement the earthy or gamey notes in dishes.

## Wine making process

The production of Barolo Margheria involves meticulous vineyard management, including yield limitation and sustainable viticulture. Grapes are harvested in October and undergo a traditional, long fermentation and maceration of about 21 days in open oak fermenters at around 30°C. Post-fermentation, the wine matures for a minimum of 30 months in large Slavonian oak casks (botti). Barolo DOCG regulations mandate a total aging period of at least 38 months, with a minimum of 18 months in barrel, followed by bottle aging before release.