Giuseppe E Figlio Mascarello Dolcetto d'Alba Bricco 2011

3.93 5 0.5
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Winemaker's Notes:

"Grapes: 100% Dolcetto from Monrobiolo di Bussola (.56ha) and Rue (0.2ha), both in the communue of Barolo. Soils: Cla...

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  • SN: 89

    Snooth Editorial Score

    89

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From Rue e Monrobiolo vineyards, fermented in concrete, then 9 months in botte Very pretty floral violet tinged nose that picks up subtle  soil, d... Read more

Darker, more muscular on the nose than the Santo Stefano with dark fruit a bit of tar, some dried strawberry, strawberry seeds and mineral notes wi... Read more

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Editorial Reviews for Giuseppe E Figlio Mascarello Dolcetto d'Alba Bricco

Snooth User: Gregory Dal Piaz
89065211,268
4.00 5
07/09/2013

From Rue e Monrobiolo vineyards, fermented in concrete, then 9 months in botte Very pretty floral violet tinged nose that picks up subtle  soil, dark fruit, and quite spicy aromas. This is  soft, rich and easy in the mouth with plenty of mulberry boysenberry fruit that shows great freshness in the mouth.  There are very present yet soft tannins here along with gentle acid support making this easy to drink with  just a touch of richness here. The finish is very fruity, in fact remarkably fruity and this is predictably quite lovely. 89pts


Snooth User: Gregory Dal Piaz
89065211,268
4.50 5
07/09/2013

Darker, more muscular on the nose than the Santo Stefano with dark fruit a bit of tar, some dried strawberry, strawberry seeds and mineral notes with a touch of dried herb. In the mouth this is  juicy and moderately full bodied though remaining elegant with dark berry fruit framed by nice forest floor balsamic notes. There’s a bit of Barolo character here, with super fine tannins lending a mineral edge on the  elegant long if simple finish that is driven by some fine acidity. 91pts


User Reviews for Giuseppe E Figlio Mascarello Dolcetto d'Alba Bricco

Winemaker's Notes:

"Grapes: 100% Dolcetto from Monrobiolo di Bussola (.56ha) and Rue (0.2ha), both in the communue of Barolo. Soils: Clay with sand, Tufa, and limestone substrates. Winemaking: Both sources are fermented together in a single concrete vat for 8-12 days before transfer to botti. Aging: 8-9 months in botti. Avg. Production: 450 cases." -Importer

"Grapes: 100% Dolcetto from Monrobiolo di Bussola (.56ha) and Rue (0.2ha), both in the communue of Barolo. Soils: Clay with sand, Tufa, and limestone substrates. Winemaking: Both sources are fermented together in a single concrete vat for 8-12 days before transfer to botti. Aging: 8-9 months in botti. Avg. Production: 450 cases." -Importer

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