BARBERA: Today’s Barbera d’Alba is a prestigious red wine, with a dense ruby red colour similar to that of Catholic Cardinals’ official raiment. The perfume is ample and complex with fruity notes including blackberries, cherries, strawberries and fruit jam, but also spices such as cinnamon, vanilla and green pepper.

The flavour is full-bodied and attenuates the natural acidity of the Barbera grape. In fact, during production, small wooden barrels are used precisely for this purpose, even though some acidity is fundamental to the type of wine and necessary for its balance and enjoyability.

NEBBIOLO: Nebbiolo is one of the vines cultivated on both the northern and southern banks of the Tanaro river and the wine Nebbiolo d’Alba is a common denominator of quality: its area of origin, in fact, extends throughout a total of twenty five communes situated on both sides.

Nebbiolo d’Alba is a red wine produced entirely with Nebbiolo grapes and can hold its own with other great Nebbiolo wines, being ideal for ageing, although this capacity depends on the area of cultivation. It possesses a ruby red colour, tending to garnet with age. Perfumes include red fruit, such as raspberries and wild strawberries, geranium, and spices such as cinnamon and vanilla. The flavour is dry and well-structured with good acidity, alcohol and extract, providing elegance and harmony.


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Comune di produzione: Castagnito nel Roero

Contenuto: 12 lt.

Esposizione: Sud-ovest

Altitudine (s.l.m.): 350 mt

Terreno: Argilloso con marne sabbiose.

Sistema di allevamento: Controspalliera con potatura a


Eta del vigneto (anni): 35

Densità dei ceppi: 10.000 mq / 5.000 ceppi

Resa per ettaro: 80 ql uva. Diraspamento estivo dei grappoli per ottenere una qualità superiore

Lavorazione: Pigia-diraspatura, fermentazione in

vinificatori orizzontali, batonnage in vasche di acciaio 

Maturazione: Vasche di acciaio

Affinamento: in barriques per circa 12 mesi.

Grado Alcolico: 13,5 % Vol

Acidità: 5,3 ml/l

We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.



1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine
1spicchio garlic
1mazzo of herbs (rosemary sage thyme laurel ...)
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil smells garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

Wine Characteristics:

Deep carnet red, with a delicate bouquet;

dry, with a well-balanced, full flavour.

Serving temperature:        20-22 ° C 

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Red wines important and long invecchiamentorichiedono the granGranballon, calyx large characteristically rounded, which better allows the wine to release the aromas complessi.La characteristic of this glass is its large size, with a rather wide body in order to allow a proper oxygenation of red wines, refined in bottle and with tannins that reached a milder and rounder. The wide shape of this glass also allows to avoid, when possible, the decanting of wine because, given its width it makes possible a proper oxygenation of wine while developing complex and tertiary aromas which will be concentrated towards the narrow opening. The opening is tall and straight in order to direct the wine in the back of the mouth, exactly for the same reason other glass for red wines.

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