Category Archives: Barolo Forte Masso

ForteMasso Barolo

Annalisa  Chiavazza is the marketing and communications manager for Agricole Gussalli Beretta Group and sent me samples of Barolo to taste from Fortemasso, a winery based in Montforte d’Alba, Piedmont, which is a part of the Beretta Group. Annalisa had also sent me samples from Castello di Radda which wrote about in a blog. Castellodi Radda:Chianti Classico at its Best 

I do not know the Barolo of Fortemasso but I really like the wines of Castello di Radda and since they both belong to the Beretta Group I was happy to try them and was very glad that I did.

The Fortemasso winery was founded in 2012, They have 5 hectares (single plot) in Monforte D’Alba (MGA-Menzione Geografica Aggiuntiva) Castelletto) for the production of Barolo Castelletto Barolo and Barolo Castelletto Reserve. The most central area of the MGA is called Pressenda (currently undergoing replanting) and is traditionally considered the location of the best quality, of a cru within a cru. It is one hectare and the other 4 hectare surround it. 

IMG_5561Barolo DOCG Fortemasso made from 100% Nebbiolo from the Castelletto vineyard at 360 to 450 meters. The exposure is south-east and the soil is Diano sandstone, made up of sand, silt and clay. The training system is guyot and there are 4,000 vines per hectare. Harvest is manual. The freshly picked grapes are crushed and destemmed before fermenting in temperature-controlled stainless steel wine vats. Once alcoholic fermentation has begun, daily pumping over is carried out to facilitate the extraction of the color and primary aromas of the grapes from the skins. Fermentation lasts between eight and ten days and is followed by submerged cap maceration. This step, in addition to prolonging the period of extraction from the skins which began immediately after crushing the grapes, facilitates the stabilization of the color of the future wine. During maceration, which lasts an average of twenty-five to thirty days, malolactic fermentation also takes place. Aging in wood begins in December and lasts an average of thirty months. The wine spends eight – ten months of further aging in the bottle before being released. The wine has hints of violets, cherry licorice, tea spice and a touch of tar.

IMG_5557Barolo DOCG “Castelletto” Riserva Fortemasso made from 100% Nebbiolo. Thanks to their perfect position, the grapes are left to ripen until the sugar concentration and phenolic maturity are just right. This makes it possible to bring out all the organoleptic characteristics of the grape during vinification and lays the foundation for the prolonged longevity of the future Barolo Reserve. After crushing and destemming, the must ferments in temperature controlled stainless steel tanks, where daily pumping over is carried out to gently extract the aromas and color from the skins. Using the submerged cap technique, the maceration phase begins.  The aim is to optimize extraction and stabilize the color of the wine. This phase lasts an average of 30 – 45 days, during which malolactic fermentation also takes place. Upon completion, aging in wood begins, lasting an average of forty months. This is followed by bottling and subsequent bottle aging for twenty-two months. The wine has hints of violets, tobacco, cedar, licorice and a touch of cinnamon. This is a very impressive Barolo.

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