Giuseppe Mascarello e Figlio
Summary
Giuseppe Mascarello e Figlio, a fourth-generation family estate founded in 1881, produces Barolo from their 6-hectare Monprivato monopole vineyard in Castiglione Falletto, where limestone-rich marl soils and southwest exposure define the terroir. The estate maintains strictly traditional methods, employing extended maceration in concrete tanks followed by lengthy aging in large Slavonian oak casks.
Heritage & Leadership
Giuseppe Mascarello established his winery in 1881 in Monchiero, Piedmont, marking the beginning of what would become one of Barolo's historical producers. The family relocated operations to Castiglione Falletto in 1904, purchasing the Monprivato vineyard in 1919. Leadership transitioned through generations, with Maurizio Mascarello assuming control in 1923, followed by Giuseppe Mascarello in 1944. Mauro Mascarello, the current proprietor, took the helm in 1967 and maintains direct oversight of both viticulture and winemaking operations.
Vineyards & Wines
The estate's crown jewel is the Monprivato vineyard, a 6-hectare monopole in Castiglione Falletto positioned at 280 meters above sea level. This southwest-facing site features limestone-rich calcareous marl soils characteristic of prime Barolo territory. The vineyard is planted entirely to Nebbiolo, with sections dating to 1970. A specific plot within Monprivato, planted with a massal selection of Michet, a Nebbiolo sub-variety, produces the Ca' d'Morissio riserva. Additional holdings include parcels in Santo Stefano di Perno and Villero.
Philosophy & Practice
The winemaking protocol adheres to traditional Barolo methods, beginning with temperature-controlled fermentation in concrete tanks. Maceration extends between 30-50 days, depending on vintage conditions. Aging takes place exclusively in large Slavonian oak casks, with standard Barolo requiring 30 months and the Ca' d'Morissio seeing 48 months before bottling. The estate maintains separate vinification facilities for different vineyard parcels, allowing for precise expression of each site. Fermentation occurs without added yeasts, and temperature control remains minimal during natural malolactic fermentation.