GIUSEPPE MASCARELLO Monprivato Barolo 2018<\/p>\n
Giuseppe Mascarello began the family’s independent business in 1881 in the municipality of Monforte d’Alba, purchasing a plot in the Pian della Polvere region.<\/p>\n
In 1904, Giuseppe’s son, Maurizio Mascarello, purchased a farmhouse in the “MONPRIVATO” region in the municipality of Castiglione Falletto. He moved his business there and began producing Barolo from the estate-owned MONPRIVATO vineyard. As the estate’s grapes were insufficient, Maurizio decided to supplement production with Dolcetto and Barbera wines. In 1919, Maurizio purchased an 18th-century building in the municipality of Monchiero (midway between Barolo, Monforte d’Alba, and Dogliani). After renovating it, he moved the winery there, as its structural features proved ideal for wine preservation.
\nIn 1921, he planted a portion of the MONPRIVATO vineyard with Nebbiolo vines grafted with a specific clone of the Mich\u00e9t variety. <\/p>\n
In 1923, upon his father’s death, Giuseppe took over the management of the family business, assisted by his brother Natale and sisters Giuseppina and Adelaide. Soon, however, Giuseppe and Natale divided the property and their respective sales areas for the wines produced.
\nIn the second half of the 1950s, the old barrels were replaced with new ones made of fine Slavonian oak. These are produced in Italy according to unique, unprecedented criteria using personally selected wood. Barolo production increased significantly while maintaining consistent quality. At various points in his life, Giuseppe uprooted and replanted Nebbiolo vineyards. <\/p>\n
After working alongside his father Giuseppe in the cellar for many years, Mauro took over the management of the Monchiero winery in 1967. That year, he oversaw his first vinification.
\nIn 1970, he began vinifying Nebbiolo primarily from the MONPRIVATO vineyard and other sites.
\nUpon the death of his uncle Natale, Mauro purchased his business, reuniting it under the Giuseppe Mascarello estate. <\/p>\n
Grapes from the Monprivato vineyard are selected after summer thinning and undergo traditional fermentation for 20\u201325 days with a floating cap. The wine<\/a> is then aged in medium-capacity Slavonian oak barrels for approximately 36 months. Excellent with red meats, game, and aged cheeses.<\/p>\n <\/p>\n
\nFour years after the harvest, the wine is bottled. <\/p>\n\n