Crisp acidity drives a clean
Sourced from one of the most iconic vineyards in the Langhe
The palate is smooth but energetic—lightly nutty
the 2016 vintage was crafted entirely from estate-grown fruit and aged over six years on the lees
Laurent Cazottes took over his father's traveling still in the Tarn in 1998 and made a decision that sounds obvious and that almost nobody actually follows: distill only fruit you grow yourself
Bartolo Mascarello, Barolo, 2012 Clusel Roch 2021 Crisp acidity drives a cleanBartolo Mascarello's Barolo from 2012, made by the most revered name in traditional Barolo. Maria Teresa Mascarello continues her father's methods exactly: a co fermented blend of four crus (Cannubi, San Lorenzo, Rue, Rocche dell'Annunziata) aged in large neutral Slavonian botti. 2012 was a solid, classically proportioned vintage, giving a balanced Barolo with firm structure that is beginning to soften. Decant and either enjoy now or hold a few more