From World War II until his death in March of 2005, Bartolo Mascarello was a prominent man in Piedmont winemaking lore and his wines continue to shine after decades in the bottle. He was a fierce defender of the traditions passed on through his family when it came to vineyard care, harvesting, vinification, and cellar work.
When the torch passed, long before Bartolo’s death, his daughter Maria Teresa had several years of guidance from her father who instilled the importance of carrying on those traditions and how that adherence will aid in producing wines that retain the attention of collectors and connoisseurs.
In her words, “The idea of a perfect wine does not exist. I make an honest wine—one that reflects all the qualities of our territory, both with its strengths as well as its flaws…”
The flagship Barolo comes from four vineyards; Cannubi, San Lorenzo, and Ruè (located in Barolo) and Rocche dell'Annunziata (located in La Morra). In the 1960s the practice of harvesting, fermenting and bottling Barolo only to single vineyards became a common theme. The Mascarello family has stayed the course of generations before them to co-ferment all the Nebbiolo from their four vineyards to create a true estate blend. The wine sees several weeks on the skins during fermentation depending on the vintage with about two years in cask.