photo of Margheria Barolo 2006 (94 points) photo of Margheria Barolo 2006 (94 points) photo of Margheria Barolo 2006 (94 points)

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Massolino-Vigna Rionda
Margheria Barolo 2006 (94 points)

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Franco Massolino, one of the best winemakers in Barolo - and one of the nicest guys on the planet! - will be at Ai Fiori in NYC this Friday night for an amazing evening of Truffles and Barolo. If you are in town and feel like a night filled with incredible flavors, you should definitely reserve now!

94 points, Robert Parker’s Wine Advocate

Put this in your cellar. It's going to be great with time.
-Jeffrey Porter, Wine Director at Del Posto

Why to buy: The 2006 vintage offers tremendous quality, style and value and garnered awesome scores from the critics.

Nose, palate and pairing: Strong, structured and opulently perfumed, this Barolo opens to the tune of red cherries, tobacco leaf and spice. Firm tannins and vibrant acidity are on the palate. Pair it with a rib roast, anything smothered in gravy or a charcuterie board.

Backstory: From the renowned Margheria vineyard (Massolino has another equally well-regarded site named Parafada) where there is limestone, sandy soil, foggy mornings and a long growing season. All of the Massolino Barolo are aged in large casks and endure long, slow fermentations. Collectors who buy this wine should also take note of the Massolino 2006 Parafada Barolo; it's also delicious and redolent of lavender and stewed black fruit.

Varietals: 100% Nebbiolo
Alcohol:14%
Appellation:Barolo DOCG
Additional Information
artisan pic
Massolino-Vigna Rionda Piemonte, Italy

Founded over a century ago, Massolino-Vigna Rionda is a fourth generation, family-owned estate with has a reputation for crafting quality wines like Barolos to Moscato d’Asti.

From the Source Estimated Delivery: May 28 2013 - Jun 3 2013

Once your order is processed, your wine will be shipped ground

 

We Love This With

Slow-cooked meals, with slowly melded flavors, deserve a wine that’s equally complex with a touch of age. If Barolo is the king of Italian reds, then brisket (in this country anyway) is the king of slow-cooked meat. Slowly braised with garlic, tomato paste, prosciutto and wine, a prime cut of brisket unleashes a wealth of aromas and flavors that accentuate the famously complex Barolo.

You Need to Know

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Use and Care

  • Drink now through 2035
  • Store at 50 - 60 F
  • Serve at 55 - 65 F

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.