CASCINA MASSARA - Azienda Agricola Giancarlo Burlotto - Cascina Massara
Location: Verduno Piedmont, Italy
Vineyards extension: 35 acres - crus Massara, Monvigliero
Vine growing:  Non Interventionist, practicing organic, EISA Sustainable
Wine making:  Non interventionist  - practicing organic
Grapes grown:  Favorita, Pelaverga, Barbera, Dolcetto, Nebbiolo
People at the winery:  Giancarlo Burlotto, Gianluca Burlotto
‘The dream of our family has always been to take Barolo all around the world.   At the beginning of the '900 Andrea Burolotto has begun to make it real with a passion for the vineyard and the Barolo that was sold in Piedmont and in the North of Italy. In the early decades of the century thanks to his work our roots are bound more and more to the territory of Verduno area suited for the production of Barolo.   Four children have followed him in this adventure: Gian Carlo, Francesco, Giacomo e Sergio.   We continue to believe in this precious fruit of the Langa, which comes from the Cru Massara, located in the Commune of Verduno, one of the best cru in the Barolo district.’ (Giancarlo Burlotto).   In the 1970s Gian Carlo Burlotto specializes in work in the cellar, while the brothers follow the vineyards. ‘We start to make wine under the name Andrea Burlotto. Thanks to their work, our Barolo continues to play an essential role in fairs, tasting events and in the new international markets.’  In 2013 Gian Carlo Burlotto purchased the cellar and several vineyards, with his son Gianluca he has continued the story of the family with the brand Cascina Massara, an emblematic name with a strong tie to the Barolo wine.

Cascina Massara presentation and website


This grape is a distant relative of Vermentino.  Harvested in mid-September the wine is fermented and left on fine lees for about a year.  Deep straw yellow the wine has herbal notes on the nose of oranges and tangerine. The mouth is sapid with the same sensations that are on the nose and a quite bitter finish.  Pairing suggested with appetizers, light cheeses, quiches.

Harvest toward the end of September.  Grapes are left macerating for two weeks before pressing.  Then the wine ferments and ages in stainless and casks.  Bright ruby red with the typical raspberries and strawberries nose.  The mouth is very vibrant with strawberries raspberries black berries.  A little spice toward the end but delicate with notes of white pepper.  A very food friendly wine that can be paired with a multitude of dishes or enjoyed on is own.

The ‘youngest’ of nebbiolo from Massara. Grapes are harvested at the beginning of October.  Giancarlo Burlotto likes long macerations but in this case the winery tries to preserve the delicacy of the grape.  The color is a light red.  Nose has scents of roses and violets.   The mouth brings flavor of roses violets, cherries and black fruits with a long pleasant finish.  Great to be enjoyed on its own or with a mushroom risotto.

Pelaverga is an indigenous variety of Verduno.  We won’t explain the origin of the name here which is for a longer story, but any Italian speaker will be happy to tell you about it.  Harvested in October this grape forgoes a long maceration (about 25 days).  Kept in stainless steel to keep its freshness this is a wine that can age fairly well.  Color is a violet red.  The nose is of white pepper, plum, pomegranate.  The mouth is fuller yet vibrant with soft ripe tannins.  It shows plum black fruit and white pepper.  It is great pairing with cheeses and charcuterie.

Carlin takes his majesty Barolo and makes it a fun wine.  This is basically a various vintages of Barolo that Giancarlo has declassified to make a wine that is easier to drink and to enjoy, but has still the complexity of the king of Piedmont.   The color is a ruby red with pink hues.  The nose is complex;  it has roses, violets, plum and dark cherry; some hints of tobacco.  The mouth is full, with vibrant acidity; rose petals, plum and violets are prominent with  silky tannins and a tobacco and leather finish.

From Massara cru at 700 feet elevation. Grapes are harvested at the end of October.  Left macerating from a minimum of 45 days.  Then wine is moved in casks (min 25hl) to make itself.  It will stay there for a minimum of 4 years, before starting the fining in the bottle.  Color is a light bright red with pink hues.  Nose is of roses and violets, pomegranate and plum.  Some hints of tobacco.  Mouth is full, vivid. There is dark cherry and plum with roses and leather and tobacco. Very long finish.  To be paired with full entrees of meet, truffle, mushroom based.  Strong cheeses.  Opening couple of hours before serving recommended.