100% Nebbiolo from the Massara vineyard in Verduno.
Practicing organic. The soil is 30% sand, 55% clay and 15% limestone. Castello di Verduno's Barolo Massara ferments in oak vats for 30 days. It is then aged for 32 months in Slavonian botti grandi, followed by one month in stainless steel, and then 37 months in the bottle before release.
Castello di Verduno is a historic Piemontese estate that makes classic Barolo and Barbaresco from prime vineyard sites in both appellations. The winery is located in Verduno, the northernmost commune of Barolo. This township has flown under the radar for many years but recently has been gaining more and more attention.
The winery’s philosophy is to produce wines that speak of place in a classic way and are also sustainable and protect the land. As such, they practice organic farming and are meticulous both in the vineyard and in the cellar. Mario uses minimal SO2 and also vinifies with indigenous yeast. Their wines are firmly traditional in style though never rustic; in fact just the opposite, they retain a rare elegance and purity.
