Articles and insights on Massolino Vigna Rionda published by prestigious sector magazines.

Keep up to date on the latest news published in the press about our cellar.

Autore: Robert Parker
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Vigna Rionda Riserva 2004

”The 2004 Barolo Riserva Vigna Rionda (tasted from cask) reveals a compelling bouquet of violets, black cherries and spices, with a beautifully layered quality to the fruit and silky tannins. Today it comes across very much like the 1996 did at a similar stage. This will be a fascinating Barolo to follow. Brothers Franco and Roberto Massolino have a topflight set of wines with their 2004 Barolos. The wines are fermented in cement, then undergo malolactic fermentation in a combination of cement and steel prior to being racked into large Slavonian oak casks for roughly two and half years.”

Autore: Robert Parker
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Parafada 2004

” The estate’s 2004 Barolo Parafada is the most accessible of these 2004 Barolos. It possesses a
fat, unctuous texture, with superb ripeness, poise and balance. A note of sweetness from the French oak lingers on the finish. In 2004 the Parafada is aged in a mix of 40% cask , 30% 500 liter barrels and 30% 225 liter barrels. The use of French oak gives this wine its full-bodied, soft, fruit-driven texture. Anticipated maturity: 2010-2020. Brothers Franco and Roberto Massolino have a top-flight set of wines with their 2004 Barolos.
Thewines are fermented in cement, then undergo malolactic fermentation in a combination of cement
and steel prior to being racked into large Slavonian oak casks for roughly two and half years.”

Autore: Robert Parker
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Margheria 2004

”The 2004 Barolo Margheria presents an exquisitely graceful expression of Serralunga terroir as it
unfolds on the palate with layers of ripe red cherries, plums, new leather, iron, spices and menthol. It is a big, strapping Barolo, yet it also offers compelling inner sweetness, not to mention stunning overall balance. Tasted blind, it fared exceptionally well among some of the region’s more famous wines. Anticipated maturity: 2012-2024. Brothers Franco and Roberto Massolino have a topflight set of wines with their 2004 Barolos. The wines are fermented in cement, then undergo malolactic fermentation in a combination of cement and steel prior to being racked into large Slavonian oak casks for roughly two and half years.”