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Nebbiolo Langhe 2020 - Massolino
Massolino

NEBBIOLO LANGHE 2020 - MASSOLINO

  Italy / Piemonte
€29.40
€25.40
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An accessible expression of Nebbiolo!

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Why do we love it?

Massolino Langhe Nebbiolo is an accessible expression of the great red grape variety from its birthplace and from a historic and great winery.

The family history of wine dates back to 1936 when great-grandfather Giuseppe helped create the Consorzio di Tutela Barolo, Barbaresco, Alba, Langhe, Dogliani and began selling bottled wine. In 1956 he bought Vigna Rionda and slowly the winery expanded, acquiring more vineyards in the surrounding areas and in the most important crus. Massolino Langhe Nebbiolo combines the best plots of Monforte d'Alba and Serralunga d'Alba. After that, they follow the same winemaking protocol with Barolo and the wine ages in large oak barrels for over a year. The result is juicy, with rich red fruit and fine tannins.

Enjoy Massolino Langhe Nebbiolo with Italian-inspired tomato dishes!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Massolino Langhe Nebbiolo has medium ruby color and elegant aromas of strawberry, sour cherry, raspberry, cranberry, cedar, black tea and lavender.

In the mouth it has medium body, moderate tannins and refreshing acidity. The fresh red fruits are framed by earthy and botanical notes.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Piemonte, Italy
Variety Nebbiolo
Aromas Strawberry, sour cherry, pomegranate, rose, cinnamon, tea
Bottle Size 750ml
Barrique 12+ months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

NEBBIOLO LANGHE 2020 - MASSOLINO

PAIR IT

Pair it with ossobuco a la milanese, pasta Bolognese, orzo with chicken, tomato sauce and olives

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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