As tradition wants, the Barolo of Casa Mascarello comes from the assembly of Nebbiolo grapes harvested in different vineyards: in Barolo the Vigneto San Lorenzo with south-east exposure, the Vigneto Rue which faces south-southeast, and the Cannubi (south-southeast) ; in La Morra the famous Rocche vineyard of the Annunziata with south-east exposure. The soils of Barolo are of clayey matrix with the presence of tuff and variable amounts of sand, while the Vigneto Rocche dell'Annunziata rests on clayey soils with the presence of sandy layers. The average age of the plants is 25 years, the oldest vines (60-70 years) are found in Cannubi. The harvest is manual, the grapes of the different vineyards are vinified together: cement tanks are used for fermentation, the same happens with indigenous yeasts and pumping over twice a day. Once the fermentation is complete, the wine is left to macerate on the skins for a couple of additional weeks (the maceration on the skins lasts from 30 to 50 days). The aging takes place in large Slavonian oak barrels for 30 months, once a year decanting takes place; in July the wine is bottled and left to rest until September of the following year when, four years after the harvest, it is sold.
It presents in the glass with a beautiful garnet red color with orange reflections. It releases hints of ripe fruit, blackberries, pleasant floral aromas of berries, dried rose and violet. In the mouth it is rich and robust, important and velvety, full-bodied and balanced, with excellent tannic persistence and final persistence.
Wine capable of evolving well for many years.
Taste it at a temperature of 16 ° -18 °, combined with a large braised meat.