Winery MassolinoBarbaresco
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barbaresco from the Winery Massolino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbaresco of Winery Massolino in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Barbaresco of Winery Massolino in the region of Piedmont often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Barbaresco
Pairings that work perfectly with Barbaresco
Original food and wine pairings with Barbaresco
The Barbaresco of Winery Massolino matches generally quite well with dishes of beef, lamb or pasta such as recipes of stuffed beef rolls, leg of lamb bravado in the oven or mascarpone/gorgonzola macaroni gratin.
Details and technical informations about Winery Massolino's Barbaresco.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Barbaresco from Winery Massolino are 2020, 2019, 0, 2021
Informations about the Winery Massolino
The Winery Massolino is one of of the world's greatest estates. It offers 16 wines for sale in the of Barbaresco to come and discover on site or to buy online.
The wine region of Barbaresco
Big sister of Barolo on the hills east of Alba. Pure Nebbiolo (100%) as red: garnet robe turning brick-orange, signature nose of rose, violet, cherry, raspberry, truffle, leather and tar, silky palate with firm but more elegant tannins, accessible younger than Barolo. Minimum 26 months' ageing (50 for Riserva), of which 9 in wood. Ages 10-25 years.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
