Castello di Verduno
Massara in Verduno from vines planted in 1988 and 1992.
Southeast at 265m in elevation.
"Marne di Sant'agata," which is 30% sand, 55% clay and 15% limestone. .
Hand-harvested around in the first or second week of October. Practicing organic.
Fermented in oak vats for 30 days.
Aged for 32 months in Slavonian botti grandi followed by one month in stainless steel and then 37 months in the bottle before release.
About 5,700 bottles
Though firmly built, this also has a fleshy coating of sweet cherry and strawberry fruit. Stony and chalky elements and tar and orange peel notes add interest as this winds down on the chalky finish. Best from 2021 through 2036.- B.S.
The 2013 Barolo Massara is powerful and burly in the glass. Wild cherry, smoke, tobacco, licorice, incense, white pepper, iron, game and huge, imposing tannins shape this strapping, classically austere Barolo. Readers will have to be patient with the 2013, but those who can wait will be rewarded with a rigorous, old-school Barolo loaded with character. The 2013 will never be an especially finessed wine, but it is intriguing, to say the least.
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