Nebbiolo DOC - Massolino

Massolino’s Nebbiolo DOC presents itself in the glass with a clear, bright ruby hue and delicate garnet reflections. In this way, Nebbiolo DOC - Massolino reveals an elegant depth that already at first glance makes you long for the first sip. The color appears dense but not heavy and promises a refined structure with plenty of freshness and pure fruit.

On the nose, a multi-layered bouquet opens with a play of fine fruit, floral notes and noble spice. Delicate aromas of ripe raspberry recall freshly picked berries on a cool morning. Notes of violets join in, evoking a blooming garden in spring. A hint of cinnamon rounds off the profile and sets warm, spicy accents reminiscent of fine pastries and subtle roasted notes.

The raspberry note appears juicy and clear, with hints of red currant and a touch of cherry. This fruit provides a vibrant, taut impression on the nose. The violet aromas seem delicate yet distinct, like a fine veil. The cinnamon shows itself discreetly but perceptibly and blends with nuances of liquorice, tobacco and a hint of sandalwood. The result is a complex, inviting aromatic picture.

On the palate, the wine shows its dry style with precise structure and gripping energy. The texture is clearly tannic, yet the tannins are ripe, finely grained and well integrated. They give the wine backbone, length and an elegant grip on the palate. The acidity appears fresh but never sharp and keeps the fruit lively. This makes the wine animating and easy to drink.

In the mouth, the aromas from the nose unfold once again with greater depth. The raspberry now seems almost creamy and evolves into notes of wild strawberry and rosehip. The floral violets remain present and lend the wine grace and finesse. The cinnamon sets small, warm highlights and complements light hints of cocoa, leather and subtle smokiness. The finish is long, clear and precise.

The structure of the wine is taut yet harmonious. The high tannin content lends bite without dominating. With air, the wine becomes softer and shows more depth. Those who decant Nebbiolo DOC - Massolino are rewarded with an even more delicate, open bouquet. Throughout, the freshness is preserved and ensures a clean, clear line from the first aroma to the long finish.

With an alcohol content of 14.5% by volume, the wine comes across as powerful but not heavy. The warmth of Piedmont shows in the glass, yet the freshness of the region balances this power. Thus the wine remains precise, elegant and well balanced. With its varietal Nebbiolo typicity, Nebbiolo DOC - Massolino is an ideal companion for wine lovers seeking character, tension and depth.

The aromas at a glance can be clearly identified:

1. Raspberry, red currant, a touch of cherry
2. Violet, floral notes, light rosehip
3. Cinnamon, liquorice, fine tobacco, delicate smoky nuances

Thanks to this combination, Nebbiolo DOC - Massolino is a wine with a clear profile and great ageing potential. It is already enjoyable today and gains further finesse, depth and harmony with a few years of bottle age.

Vinification of Nebbiolo DOC by Massolino

The grapes for Nebbiolo DOC - Massolino come from selected sites in Piedmont. The climate here is characterized by warm days and cool nights. These contrasts allow the berries to ripen slowly and evenly. The soils often consist of limestone, clay and marl. This results in wines with clear structure, fine acidity and a distinct mineral drive.

The vines are carefully trained in the traditional Guyot system. This creates a good balance between foliage and grapes. The growers at Massolino aim for low yields, so the energy of the vines is concentrated on a small number of ripe grapes with dense aromatics and firm skins. Harvesting is selective, mostly by hand, in several passes.

Only fully ripe berries make it to the press. Even in the vineyard, unripe or damaged grapes are rigorously sorted out. After harvest, there is another selection on the sorting table. In this way, the producers secure the basis for a clear, pure-toned Nebbiolo free of off-notes.

Fermentation takes place in the classic way in stainless steel or concrete tanks at controlled temperature. Maceration time on the skins is deliberately rather long, allowing color, tannins and aromas to pass from the skins into the must. During fermentation, the cap is regularly punched down or pumped over. This ensures gentle extraction and even contact between juice and skins.

After the completion of alcoholic fermentation, malolactic fermentation usually follows. During this process, the firm malic acid is transformed into softer lactic acid. This makes the wine rounder and more harmonious without stripping it of its freshness. Nebbiolo DOC - Massolino thus shows a finely tuned interplay of structure and elegance.

Maturation takes place, depending on the estate’s style, in large oak casks. These barrels impart only subtle toasted notes and respect the character of the grape variety. The oak tone remains in the background, keeping the focus on the clear fruit, the floral notes and the typical Nebbiolo spice. Ageing on the fine lees adds extra volume and depth to the wine.

Before bottling, the wine rests so that all components can meld together. Only when fruit, tannin, acidity and spice form a coherent whole is it bottled. The result is a red wine that clearly reflects the signature of Massolino and the character of Piedmont.

Food recommendations for Nebbiolo DOC by Massolino

Nebbiolo DOC - Massolino is a versatile food companion that shines especially alongside hearty, intensely flavored dishes. The tannic structure and fresh acidity call for dishes with fat, proteins and pronounced aromas. This creates a harmonious interplay on the palate.

Suitable dishes include, among others:

- Tagliatelle al ragù of beef and veal with long braising time
- Risotto with porcini mushrooms, fresh thyme and a little Parmesan
- Braised beef cheeks in red wine sauce with root vegetables
- Leg of lamb with herb crust, rosemary and garlic, served with polenta
- Ossobuco alla Milanese with saffron risotto and gremolata
- Roast venison or deer with lingonberries and celeriac purée
- Mature hard cheese from raw milk such as Parmigiano Reggiano or aged Pecorino

Nebbiolo DOC - Massolino also pairs very well with truffle dishes from Piedmont, such as tajarin with fresh truffle or eggs with truffle. In this way, the wine reveals its origins in ideal harmony with the region’s classics and turns every menu into a special experience.

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