This Mascarello family, now run by its fourth generation, is an example of simplicity, legendary tradition, and excellence. Bartolomeo worked as the cellar master for the Cantina de Sociale de Barolo until World War I forced its closure. In 1919, Bartolomeo’s son Giulio founded the current estate and went on to acquire land located in the original Barolo crus. After World War II, Bartolo joined his father, Giulio, in the winemaking business.
The small sign outside Bartolo Mascarello is barely visible along the age-old wall in which it rests. This original sign hints at the traditions preserved at the address. These walls are permeated with a rich history that spans generations, survived wars, fought against the political machine, and delivered an iconic winemaker to the world. It is also where Bartolo Mascarello crafted his Barolo from the finest expression of the terroir available and became the defender of the historic Barolo crus.
Bartolo dubbed himself “the last of the Mohicans” for his unwavering traditionalist approach to winemaking. Mascarello’s great Barolo, always blended from several vineyards—San Lorenzo, Rué, and Cannubi in Barolo and Rocche dell’Annunziata in La Morra—is 100% destemmed and fermented naturally in concrete at ambient temperatures. Maceration lasts 30 to 50 days, and sometimes even longer. Aged in large neutral Slavonian oak casks for more than two-and-a-half years, and in bottle for another, the wine is then released.
These deep traditions were continued and thoroughly embraced by Bartolo’s daughter, Maria Teresa, who stepped into her father’s shoes in 2005. Maria Teresa still continues to make wine the way her father did, using the same traditional methods. Mascarello produces Freisa, Dolcetto, Barbera, Langhe Nebbiolo, and Barolo.