Barbaresco has plenty of big, polished names, but Cascina Morassino isn’t one of them. It’s a small family farm working a sliver of the Morassino cru, and the wines feel more lived-in than glossy—Nebbiolo that shows up as it is, without the makeup.
The 2019 comes across a little tight at first, with red cherry and cranberry skin, some rose petal, and a bitter-herb edge that keeps you paying attention. The tannins have that upright, almost stern quality Nebbiolo is known for, yet there’s air and stony freshness underneath. It tastes less like a recipe of flavors and more like a place trying to speak.
What makes this wine compelling isn’t sheer power or gloss. It’s the clarity. You taste the line of Nebbiolo as it runs through the glass, firm but not harsh, ripe without heaviness. It’s a wine that will open over the next decade, but right now it already speaks clearly, especially at the table—braised meats, mushroom ragù, aged cheeses.
Morassino is not a name that shows up on every list, and that’s part of the appeal. For those who want Barbaresco without pretense, this bottle is a reminder of why Nebbiolo earned its reputation in the first place.
Barbaresco has plenty of big, polished names, but Cascina Morassino isn’t one of them. It’s a small family farm working a sliver of the Morassino cru, and the wines feel more lived-in than glossy—Nebbiolo that shows up as it is, without the makeup.
The 2019 comes across a little tight at first, with red cherry and cranberry skin, some rose petal, and a bitter-herb edge that keeps you paying attention. The tannins have that upright, almost stern quality Nebbiolo is known for, yet there’s air and stony freshness underneath. It tastes less like a recipe of flavors and more like a place trying to speak.
What makes this wine compelling isn’t sheer power or gloss. It’s the clarity. You taste the line of Nebbiolo as it runs through the glass, firm but not harsh, ripe without heaviness. It’s a wine that will open over the next decade, but right now it already speaks clearly, especially at the table—braised meats, mushroom ragù, aged cheeses.
Morassino is not a name that shows up on every list, and that’s part of the appeal. For those who want Barbaresco without pretense, this bottle is a reminder of why Nebbiolo earned its reputation in the first place.
