KERIN O'KEEFE 96 POINTS - "Bold and beautiful, the 2019 Perno has high toned fruit recalling crunchy red cherry and raspberry accented by white pepper and star anise. Showing great energy, elegance and structure, it’s still youthfully austere but already balanced, with racy tension, firm tannins and a weightless finesse. This is one to lose in your cellar. Drink 2029–2049. Abv: 15% Kerin O’Keefe February 2024 ©kerinokeefe.com"
This epic Nebbiolo is produced at the hands of one of Barolo’s greatest producers. This warmer vintage Barolo is bold, textured (30 days on the skins will do that!) and tasty, marked by flavors of powerful dark and red fruit, rose petals, and used leather. ‘Santo Stefano di Perno’ vineyard is located in Monforte d’Alba and is treated without the use of chemicals or pesticides.
The Giuseppe Mascarello wine company began in 1881, but it wasn't until his grandson (also Giuseppe) decided to devote himself to the business in the late 1950s: he modernized the winemaking, using newer oak casks and replanting vineyards with cuttings he believed would improve quality. His son, Mauro, continued to find the sweet spot for the new Barolo style, ending up with the traditional long fermentations for Nebbiolo, but shortened the total skin extraction time to around 30 days (the old-school would have extraction go on for 2 months or even more!). With plots in prime vineyard districts, the Giuseppe Mascarello company became a reference estate for Barolo! Today, Giuseppe II, his wife, and winemaking son continue the "enlightened traditionalist" style they helped cerate.
This epic Nebbiolo is produced at the hands of one of Barolo’s greatest producers. This warmer vintage Barolo is bold, textured (30 days on the skins will do that!) and tasty, marked by flavors of powerful dark and red fruit, rose petals, and used leather. ‘Santo Stefano di Perno’ vineyard is located in Monforte d’Alba and is treated without the use of chemicals or pesticides.
The Giuseppe Mascarello wine company began in 1881, but it wasn't until his grandson (also Giuseppe) decided to devote himself to the business in the late 1950s: he modernized the winemaking, using newer oak casks and replanting vineyards with cuttings he believed would improve quality. His son, Mauro, continued to find the sweet spot for the new Barolo style, ending up with the traditional long fermentations for Nebbiolo, but shortened the total skin extraction time to around 30 days (the old-school would have extraction go on for 2 months or even more!). With plots in prime vineyard districts, the Giuseppe Mascarello company became a reference estate for Barolo! Today, Giuseppe II, his wife, and winemaking son continue the "enlightened traditionalist" style they helped cerate.
