traditional barolo

Bartolo Mascarello is usually first name that comes to mind. Also G. Mascarello, Marcarini. Not quite as traditional- Bruno Giacosa, the Conternos (actually one Conternos is ultra-traditionalist, but I get them confused).

Long macerations, no barrique are the basics.

Others can answer better.

Dale

Dale Williams Drop "damnspam" to reply

Giovanni Conterno of Giacomo Conterno, Eiunudi, Oddero, Borgogno, F.Rinaldi, Scarpa & the the Mascarellos off the top of my head.

Hi Joe:

Thanks for clarifying which Conterno! Borgogno is a good catch, should have thought of that. I'd agree that Oddero is traditional, just not sure re top (would love to be wrong, as I have some). Einaudi normale is pretty traditional, but the Costa Grimaldi is pretty new-wavish.

Hope your new married life is treating you well! Dale

Dale Williams Drop "damnspam" to reply

the late Sheldon Wasserman is his Italy's Noble Red Grapes talks about Barolo/Barbaresco maceration times by producer but this book is now almost

15 years old as the second edition was published in 1991. So some of the information is outdated. But what Wasserman wrote with Renato Ratti's help about the Langhe is still educational. At the time I visited Ratti and met Sheldon in 1985, the Currados of Vietti, the Cerettos, Ratti, Aldo Conterno were the in the vanguard of modernism---now there is a vast middle group who've shortened maceration times and changed barrels as well as the Tradtionalists and super-modern producers. I haven't kept up on who'se who but probably the folks I mentioned above now are in the middle group with most of DeGrazias and Winebow's producers leading the avante-gard.

Yes they were, now how about the same for Brunello ..Chris