About this wine
Cascina Morassino's flagship single-cru Barbaresco, sourced from the estate's 3.5-hectare parcel in the prestigious Ovello subzone, a hilltop site bordering vineyards farmed by Gaja. Fermented with indigenous yeasts and aged in large traditional oak casks, it shows ruby-garnet color with orange reflections, aromas of violets, cherries, licorice, anise, and oriental spices with a lightly toasted note, and a palate that is austere yet smoothed by elegant tannins, with smoky notes of tar, asphalt, ripe fruit, and cedar.
A serious, structured Barbaresco — best enjoyed after a few years of bottle age or with a hearty meal.
Sommelier's Note
"This is Cascina Morassino at its most serious — a Gaja-neighboring Ovello bottling that rewards patience and proves small estates can rival the big names of Barbaresco."
Food Pairings
A classic match for braised beef cheeks, osso buco, and aged Piedmontese cheeses like Castelmagno; its firm tannin and bright acidity also cut through truffle-based dishes.
When to drink it
Special dinners, cellar-worthy purchases, pairing with slow-cooked red meat
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- $74-80 (US retail, per bottle)
Terroir & Winemaking
100% Nebbiolo from the 3.5-hectare Ovello cru parcel bordering Gaja's vineyards. Fermented with indigenous yeasts, extended maceration, and aged in large traditional oak casks (botti) for around 18 months per DOCG requirements before further bottle aging. Barbaresco DOCG.
Frequently Asked Questions
- What makes Barbaresco Ovello special?
- It comes from the 3.5-hectare Ovello subzone, one of Barbaresco's most prestigious crus, situated on a hilltop and bordering vineyards farmed by Gaja.
- How long should I age this wine?
- It benefits from several years of cellaring; reviewers note the 2019 vintage is best enjoyed after 2029, though it can be approached earlier with decanting.
- What food pairs well with Barbaresco Ovello?
- Braised beef, osso buco, and aged hard cheeses like Castelmagno are classic pairings, thanks to the wine's firm tannins and bright acidity.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バルバレスコ モラッシーノ
Barbaresco Morassino
RedNebbiolo
The estate's normale Barbaresco, blending fruit from the Ovello and Cottà (Neive) vineyards. Aged around 18 months in 25hl traditional oak casks from older vines, it shows ruby-red color with orange hues, aromas ranging from forest floor, leather and rose to wild rose, violet, peony, sour cherry and cranberry with star anise, and an austere palate lifted by vigorous acidity and long, soft tannins.
バルベーラ・ダルバ・スペリオーレ
Barbera d'Alba Superiore
RedBarbera
A 100% Barbera bottling with roots reaching back three generations before the estate's formal 1984 founding, when the Bianco family already made wine from the Ovello cru. Gently pressed and fermented over 10-15 days, then aged in wooden barrels for at least 12 months and a further 3 in bottle. Shows ripe dark fruit with subtle vanilla notes, soft and round on the palate with nice structure and refinement.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
A vibrant, everyday red from Dolcetto grapes grown on calcareous marl soils. Hand-harvested in crates, gently pressed, and spontaneously fermented at controlled temperature in stainless steel tanks, then matured briefly in stainless steel and bottle before release. Full and juicy, with a lovely redcurrant flavor and an attractive roundedness on the finish.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
A single-variety Nebbiolo from old vines dating back to 1970, grown on calcareous marl soils at around 300 meters above sea level. Fermented and macerated with native yeasts, then aged a minimum of 18 months in large oak foudres. Bright, lifted aromas of red berry, boxwood, and spice lead to a sleek, fresh palate with juicy acidity and mineral-driven tannins — a more accessible expression of the estate's Nebbiolo, produced within an overall annual output of around 20,000 bottles.
ヴィーニャ・デル・メルロ
Vigna del Merlo
RedMerlot
An experimental parcel of Merlot planted in 1999 in the middle of the Ovello vineyard on calcareous clay soils, yielding roughly 1,500 bottles a year. Full-bodied and structured, it shows ripe cherry, plum, chocolate, and vanilla with a long, spicy finish — a wine that, unusually for Piedmont, genuinely tastes like Merlot rather than just another regional red.