Bartolo Mascarello - Barbera d'Alba 2011



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  • Notes
  • Info
  • Reviews
  • History
  • Barbera d'Alba has come a long way over the past few decades, in large part due to the groundbreaking wines that top Barolo producers such as Bartolo Mascarello have been making. Long known as a food-friendly grape, Barbera's status has been elevatedand it's easy to see why.

    By nature Barbera is a grape with high acidity, allowing it to age well. Texturally and aromatically, this is stunning, with a pure minerality, and clarity to the hints of tart cherry, blackberry, and herbs.

  • Annual Production: 1,500 - 2,000
    Blend: 100% Nebbiolo
    Terroir: Mix of sandy, calcareous clay Tortonian soils
    Winemaking: Fermented in large concrete, aged 20 months in Slavonian oak
    Certification: N/A
    Alcohol: 14.5%
    Drinking Window: 2013-2022

  • 90 Points Stephen Tanzer

    "Bright, dark red.  Sappy cherry and flint aromas are complicated by smoke and leather nuances.  Rich, fat and silky-sweet, with smoke, mineral and spice notes giving this wine considerable complexity.  Finishes with sweet, fine-grained tannins and good acidity and grip.”

  • Bartolo Mascarello is one of the most famously traditional wineries in Piedmont. He was a defender of large Slovenian oak barrels, and low intervention in the vineyard and cellar. After his death in 2005, his daughter Maria-Teresa has continued on his legacy, crafting transparent wines of finesse.

    She has been careful to always work organically and sustainably, and her wines continue to be truly some of the greatest in Piedmont.

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