Barolo 2010 Massolino

Awards and Accolades

Barolo 2010 Massolino
Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino Barolo 2010 Massolino

The Massolino Barolo comes from vineyards in Serralunga d’Alba in the heart of Barolo. The wine was matured in large oak casks for 30 months followed by a year in bottle before release. It's densely structured with forest fruit aromas, notes of herbs and on the palate lots of lovely dried plum flavours. Although full bodied, like so many Italian reds it retains a lovely freshness which makes it a fantastic food match for a wide range of dishes including game meats. A top scorer, the 2010 vintage gained 93 points in Wine Spectator and 94 points in Wine Enthusiast.

Buy this enjoy full bodied reds with complex, savoury flavours.

If it's time for some serious red wine drinking then look no further than this rich, structured Barolo with dark fruited flavours.
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Percentage Alcohol









Full Bodied



Food Match

Cheese (Strong), Game Meats, Tomato Based Pasta

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Based in the heart of the Barolo region in Serralunga d'Alba, the Massolino family have been making wine since Giovanni Massolino founded the estate in 1896, with the wine cellar bought by his son Giuseppe. The family tradition carried on to the next generation, with Giuseppe's children Giovanni, Camilla and Renato expanding the estate with the purchase of cru vineyards giving the family a total of 23 hectares of prime grape growing potential.

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The Winemaker

Franco and Roberto Massolino both joined the family estate in the nineties, having trained as winemakers. The winemaking tradition has changed very little, despite a complete renovation of the estate's cellars, with the Barolo wines undergoing a very long ageing in large barrels for 30 months before release.

The Region

Serralunga is a long stretch of land in the east of the Barolo producing region, surrounded by hills on all sides which shelter it from bad weather and dominated by its medieval castle. The larger region, Piedmont, means the 'foot of the mountains' - the Alps to be precise - and these rolling hills are home to more DOCG wines (the highest quality level of Italian wines), than anywhere else in Italy, not to mention the birthplace of the Slow Food movement.

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Venison Steak with Redcurrant Sauce

The rare red meat and fruity sauce work brillantly with rich, dark reds. Go for a well-structured but fruit-driven style which will square up to the robust meat flavours and complement the sauce.

Baked Cheese with herbs

Match this decadent baked cheese with a classic red from Bordeaux or northern Italy with enough acidity to balance out the richness of the dish.

Pasta Puttanesca

This simple Italian classic can handle a big wine – the acidity of the tomatoes and salty anchovy balance rich Italian reds to form a perfect pair.

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