At a glance

Producer

Bartolo Mascarello

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

USD $300-$450

Tasting profile

Aromas of rose petals, tar, cherry, dried herbs, and earthy underbrush; palate shows structured red fruit, hints of anise and leather

Evolution: Complex tertiary notes of truffle, forest floor, tobacco, and leather gradually develop over the next 10-15 years

At peak: Silky texture balanced with vibrant acidity and fine grain tannins, deep complex flavors with exceptional persistence

Structure

Acidity

High natural acidity providing excellent freshness and aging backbone

Tannins

Firm, gripping tannins firm but finely grained

Alcohol

Approx. 14-14.5% ABV

Aging potential

25-40+ years, classic long-term aging from a traditional top Barolo house

Drinking window

Peak drinking

2030 to 2055

Optimal window

2028 to 2058

Current status

Early maturity, with structured tannins and acidity unfolding

Current condition

Typically still developing tannins and complexity; youthful vibrancy with potential for further cellaring

Bartolo Mascarello is a legendary traditional Barolo producer known for long-lived wines with high acidity and firm tannic structure derived from Nebbiolo grape. 2018 vintage is excellent with ripe phenolics and balance, supporting a drinking window extending 30+ years from vintage.

Food pairing

Pairs excellently with rich, savory dishes such as braised beef, truffle risottos, aged cheeses, game meats, and hearty pasta with meat sauce.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften the robust tannins and allow aeration of complex aromas

Sustainability

Sustainability score: 7/10

Minimal intervention in vineyard, limited yields, dry-farming principles, natural yeasts in fermentation

While not certified organic or biodynamic, Bartolo Mascarello employs traditional, low-impact farming methods emphasizing vineyard health and terroir expression, with a focus on low chemical input and ecological balance. The estate uses natural fermentation and traditional production techniques. Packaging is classic glass bottles with cork closures, and distribution involves typical international logistics. Overall, the producer ranks well on sustainability in its category.