Massolino Langhe Nebbiolo 2019

This wine just gets better and better. Early vintages of the Nebbiolo were sourced exclusively from Massolino’s younger vines in Serralunga—a declassified Barolo if you like. Today there are two more parcels in play: Monforte’s Cascina I Maschi vineyard lies at altitude right on the border of the Barolo area where the soils are rich in chalk (Massolino credits this cool site with the resultant vibrant perfume and ripe acidity); then there’s a parcel in Alba on lighter, sandy clay soils, which brings power and fruit concentration.

The blend is roughly one-third from each terroir, and there’s little doubt the sum of these three sites has bought even more brightness and early drinking appeal to what was already an outstanding Langhe Nebbiolo. Like all Massolino Nebbiolo, it was aged in large Slavonian oak casks (although the Langhe only spends 15 months in wood, as compared to 24-plus months for the Barolo wines).

Type: Red Wine
Style: Elegant, Aromatic
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Barolo, with red cherries, raspberries, and floral notes.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Massolino is a family-owned winery in Piedmont, known for its dedication to crafting traditional and terroir-driven wines that embody the elegance of the Nebbiolo grape.

Seafood: Grilled tuna or swordfish with capers.
Poultry: Duck ragu or chicken Marsala.
Vegetarian: Truffle risotto or eggplant lasagna.
Meat: Osso buco or braised short ribs.

Taleggio: Soft and tangy, complementing the wine's floral notes.
Fontina: Creamy and nutty, enhancing the wine's structure.
Pecorino Romano: Salty and firm, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and sharp, pairing beautifully with the wine.

Osso Buco

Ingredients:

• 4 veal shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup white wine
• 1 cup beef stock
• 1 can crushed tomatoes
• Salt and pepper, to taste
• Fresh parsley and lemon zest, for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Season veal shanks with salt and pepper.
2. Heat olive oil in a large ovenproof pot. Brown shanks on all sides and set aside.
3. Sauté onion, carrots, and celery until softened. Add white wine and simmer for 5 minutes.
4. Stir in beef stock, tomatoes, and shanks. Cover and bake for 2 hours, or until tender.
5. Garnish with parsley and lemon zest before serving.

Tip: Pair with Massolino Langhe Nebbiolo for an authentic Italian experience.