Produced since 1967, Masseria brings together fruit from Pora, Faset, Paje' and Montaribaldi in the township of Barbaresco, as well as Giacone in Treiso. Like Vietti's Barolos, it spends a lengthy 30 months in large casks. Pristine, precise and pure, the 2016 rings out with pronounced mint, white pepper and rose. Still tightly wound, this is tactile and chalky but above all elegant. Long, luscious tannins are seamlessly integrated and the finish bursts with lovely red currants and pomegranate.
- July, 2020, Michaela Morris