# Barolo Monprivato Riserva Ca’ d’Morissio (2014)

- **Producer:** Giuseppe Mascarello e Figlio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €490
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** violet, black cherry, rose, black plum, cedar, vanilla, leather, dried fruit, tobacco, earth

## About this wine

Barolo Monprivato Riserva Ca’ d’Morissio 2014 is a red wine from Giuseppe Mascarello e Figlio, a family winery with a tradition since 1881. It is made from 100% Nebbiolo grapes from the historic Monprivato vineyard in the Barolo DOCG region of Piedmont. This vineyard, located in Castiglione Falletto, is characterized by its silty, clay-blue marl soil and southwest-facing slopes. The wine is produced from the rare Michet clone of Nebbiolo, sourced from the oldest vines on the plot. The 'Ca’ d’Morissio' designation indicates a special selection made only in the best vintages. The 2014 vintage, despite a challenging growing season, has been noted for its elegance and harmony.

## Interesting facts

- Monprivato vineyard has been recognized for quality since the 17th century.
- The Michet clone of Nebbiolo is a rare subvariety.
- Some compare Monprivato to Burgundy's Grand Cru vineyards.
- Ca' d'Morissio signifies a special selection bottled only in top vintages.

## Food pairing

The wine's firm tannins and full body are well-suited to the protein and fat in red meats, helping to cleanse the palate. The wine's complexity and earthy notes can complement gamey flavors and ingredients like mushrooms and herbs. Mature cheeses with their savory, umami characteristics also find a good partner in this structured Barolo.

## Wine making process

The winemaking process for Barolo Monprivato Riserva Ca’ d’Morissio begins with a very late harvest of Nebbiolo grapes. Fermentation takes place traditionally with a floating cap for 25 days in cement and stainless steel tanks. Following fermentation, the wine is aged for approximately 40-45 months, or potentially up to 60 months, in medium-sized Slavonian oak barrels (foudres). The wine is typically bottled around six years after the harvest.