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Massolino Dolcetto d’Alba 2022

R320.00

Fermented on skins for a week and then raised in stainless steel and concrete.

Antonio Galloni (Vinous):
“The Massolino wines are notable for a style that blends old-school classicism with contemporary polish.
The 2022 Dolcetto d’Alba is a beautifully fragrant wine. Crushed flowers, mint and red/purplish fruit all grace this understated, classy Dolcetto. The 2022 is bit light in body, as almost all wines are in this year, but balance and harmony are very much present.”
Drinking window 2023-2028
90pt

In stock

Massolino, Serralunga d’Alba

“Massolino is another winery that has been on a roll of late. These new releases are stellar. The single-vineyard wines, both Barolo and Barbaresco, are now fermented in wood uprights. Time on the skins is about three weeks, with spontaneous and natural malolactic fermentations. Aging is done entirely in cask. As impressive as the top wines are here, Massolino also excels with a range of entry-level offerings that offer fabulous quality and value. Bravo.”

– Antonio Gallino (Vinous)

“Based in the heart of the village of Serralunga, Massolino is a historical estate now managed by Franco Massolino. The estate was established in 1896 by Franco’s great-grandfather, and its running has been deeply interwoven throughout different generations. Charming and open yet reflective, Franco combines a willingness to challenge assumptions with a deeply-felt sense of responsibility to his family legacy. This legacy, in his view, is to faithfully represent the wines and unique heritage of the region. To give the purest expression of the grape, vinification is traditional, with fermentation and maceration for around 21 days in temperature-controlled, open oak fermenters called tini. The wine is the aged in large Slovenian oak botti – no oak toast, just steamed – for up to 30 months before being left to mature in bottle.

“Franco Massolino feels that 2019 is a more traditional vintage: one with complexity, powerful tannins, lovely purity, and one capable of great longevity. He is not concerned about the level of the tannins, feeling that they are “smooth” and “like china”. He observes that even with excellent ripeness analysis, a late harvest always gives more tannic power. Franco is not a commentator drawn to hyperbole; his communication is measured and thoughtful. But, a twinkle in his eye betrays that this is a style of vintage that appeals to him very much.”

– Berry Brothers & Rudd

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