||Altitute: 320-360 m. a.s.l.
|Composition of the land
||Mainly calcareous with sometimes consistent variations from zone to zone.
||Manual, in the second half of October.
||Traditional Barolo with fermentation and maceration lasting about 15 days at temperatures which vary from 31 to 33° C.
||In large oak barrels for at least 30 months and is left to mature in bottles placed in special dark, cool cellars for just over a year.
||It achieves its best expression when served with red meats, particularly game, and with dishes dressed with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow’s milk and goat’s milk cheeses.
||Price Massolino Barolo 2016 € 28.00