At a glance

Producer

Matteo Ascheri

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

€45-€65 EUR ($50-$75 USD)

Tasting profile

Red cherry, rose petal, tar, dried herbs, pronounced minerality. Tannic, tight, classic young Barolo aromatics.

Evolution: Fruit and florals will yield to savory, earthy, truffle and leather notes over time. Tannins will soften and integrate.

At peak: Complexity at peak: dried rose, forest floor, tobacco, evolved fruit and balsamic notes, great finesse and length.

Structure

Acidity

Elevated, fresh, supporting longevity

Tannins

Firm, classic Barolo structure, moderate-to-high, youthful grip

Alcohol

13.5-14.5% ABV (typical for Barolo)

Aging potential

Excellent (15-20 years from vintage)

Drinking window

Peak drinking

2029 to 2046

Optimal window

2026 to 2049

Current status

Ready to drink

Current condition

Primary, aromatic, structured. Still tightly wound—needs further aging for optimal expression.

Barolo, particularly from serious, traditional producers, is renowned for its ability to reward extended cellaring. The 2021 vintage, considered classic for Nebbiolo structure, will develop its depth, aromatic complexity, and secondary/tertiary notes most fully between 2030 and 2038.

Food pairing

Braised veal, osso buco, wild mushroom risotto, truffle dishes, aged Parmigiano-Reggiano.

Serving

Decant

Yes (1-2 hours) — The wine has firm tannins and a youthful grip, which can benefit from aeration to soften the structure and enhance its aromatic profile.

Sustainability

Sustainability score: 8/10

Lutte raisonnée (integrated pest management); minimal chemical use; encouragement of soil biodiversity; manual harvesting; solar energy adoption for cellar; water-saving drip irrigation; lightweight bottles and recycled packaging materials used since 2020s.

Matteo Ascheri has been recognized among Barolo's more sustainability-oriented producers, actively reducing chemical inputs, switching partially to solar, optimizing water use, supporting biodiversity, and participating in the Italian national sustainable wine program (SQNPI). While not fully certified organic nor biodynamic, ongoing experimentation and adaptation suggest a strong commitment surpassing the region's minimums. International shipping for exports impacts overall carbon footprint, but the producer's local practices and reduced packaging demonstrate consistent improvements. Full sustainability certification—should the estate pursue organic, biodynamic, or carbon-neutral status—could raise the score to 9 or 10.