Nomacorc Reserva. First produced in 1911, the fruit for Massolino’s classic cuvée is selected from seven sites across roughly seven hectares of prime-sited Serralunga vineyards. The most important of these sites—Briccolina, Collareto, Broglio and Le Turne—are dotted around the town itself (Le Turne borders Margheria, while Collareto lies next to Vigna Rionda)—so we are talking quality real estate. The 2019 also includes a little declassified fruit from Massolino’s Parussi Cru. Vine age varies from 10 to 55 years.

This is the third year that Massolino’s Barolo wines fermented in large wooden casks (the wines used to ferment in concrete). While the Cru wines below now ferment exclusively in oak—which Giovanni Angeli credits with imparting even more finesse—half of this Barolo still fermented in concrete. This cuvée spent around 20 days on skins, and the final blend matured for 30 months in Slavonian oak. It is an exceptional release for a wine that is, as always, wonderful value and an archetypical Serralunga Barolo.

“Bright and lively red fruit character with dried flowers, stones and hints of tree resin. Medium-bodied, clean and focused on the palate, with fine tannins and a linear finish. Shows freshness and poise. Polished. Try from 2027, but already a joy to taste.” 94 points, James Suckling