Wines Barolo Bartolo Mascarello - Riserva - 2008

Bartolo Mascarello’s 2008 Barolo DOC Cuvée Riserva is a distinguished example of traditional Barolo from the heart of Piedmont. Made exclusively from Nebbiolo, the signature grape of this region, the wine hails from a superb vintage, marked by a cool growing season and late harvest, resulting in wines of notable elegance and great ageing potential. The Mascarello estate, renowned for its steadfast adherence to classic methods, blends fruit from different plots within Barolo to create a harmonious expression, with fermentation in large neutral oak and extended maturation in traditional botti. This approach affords the wine a remarkable complexity, offering aromas of rose petals, tar, and red cherries, underpinned by earthy, truffle-like nuances and firm yet refined tannins.

Piedmont, located in northwestern Italy at the foothills of the Alps, is a storied wine region celebrated for its fog-covered vineyards that create ideal conditions for Nebbiolo. The soils here are predominantly calcareous marl and clay, which contribute to the structure and aromatics of Barolo. The unique microclimate, with significant diurnal temperature variation, allows for slow ripening and the development of nuanced flavours. Barolo has long been regarded as the "king of wines and wine of kings", prized for its capacity to evolve and develop complexity over decades.

For food pairings, this Barolo excels alongside rich, savoury dishes that match its intensity and structure. Classic Piedmontese cuisine is a natural fit: braised beef in Barolo sauce, tajarin pasta with white truffle, or a slow-cooked veal shank (ossobuco) all highlight the wine’s earthy depth. Aged cheeses such as Castelmagno or Robiola also provide pleasing contrasts to its tannic backbone. Mushroom risotto and game birds, such as roasted pigeon, are further excellent choices.

To fully appreciate the remarkable depth and finesse of Mascarello’s 2008 Barolo Riserva, allow the bottle to breathe for several hours before serving, ideally after decanting. Serve at 17-18°C to enhance its aromatics and texture. This vintage is drinking beautifully now but will continue to evolve for at least another decade if cellared carefully.