Bartolo Mascarello

Growing step by step, he began producing wine in standard bottles in addition to the traditional trade in demijohns to private customers, and purchasing small parcels of vines in some of the best sites in Barolo, in Cannubi, at San Lorenzo and Rué, and much later, in Rocche in La Morra. So in fact, Cantine Mascarello’s Barolo is a blend of many parcels with no cru designation on the label.Bartolo explained why he still used this method to writer Nick Belfrage: “I may be the last of the Mohicans, but my customers appreciate that I still make my wine as the land dictates. A single site does not necessarily come good every year—especially in dry years—and Barolo to be consistently good needs the mutually compensating characteristics of different vineyards.” Today, Bartolo’s daughter, the talented Maria-Theresa, is at the helm and since 2005 has consistently made some of the best Barolo in the region.

The first 2 great wines I tasted from the property were the outstanding 1964 and the equally great 1989. I will also never forget my first tasting of the 2008 which blew me away. We’ve also has great tastings in London and Hong Kong os some older 1.88 litres bottlings from the late 1950’s to the early 1970's.