Lorenzo Accomasso notes.

originally posted by Levi Dalton:
Double decanting older Nebbiolo is a standard practice for me, as it is for several other people who drink the wines regularly.
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Levi, double-decanting older Nebbiolo is standard practice for me, too, but I wondered how producers in Piemonte who disapprove of decanting serve older Barolo? Maria-Teresa Mascarello speaks out against decanting older Barolo in your interview with her and I've heard other producers voice similar opinions.
 
originally posted by Ben Hunting:
Levi, double-decanting older Nebbiolo is standard practice for me, too, but I wondered how producers in Piemonte who disapprove of decanting serve older Barolo? Maria-Teresa Mascarello speaks out against decanting older Barolo in your interview with her and I've heard other producers voice similar opinions.
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Like most winemakers, winemakers in Barolo are used to drinking younger wines. When you spend a lot of your time tasting wines that are fermenting, it shifts your palate. It is a world-wide phenomenon.

I do not believe that Maria Teresa Mascarello "speaks out against" decanting in the interview I did with her. I believe that it is not her preference, which is a different slant. She also does not like to serve older Barolo with food. I enjoy to serve it with food. I think the world is big enough to keep us both entertained.
 
Sorry not to make it sound like a preference on her part. I guess she must drink a bottle of older Barolo over a long time then.
 
originally posted by Levi Dalton:
If you think about the amount of time that these older Nebbiolo - I am talking 60s and 70s Barolo - may have been on the lees in wood, it would make sense that there is a certain amount of reduction to contend with. As the winemaking shifts in the late 80s and into the 90s, for me I see it generally as a different situation, and a single decant ahead of service often seems to do well. Where that isn't true and a double decant still seems better (Cappellano Rupestris 10, for instance), the wine was three years in wood with little sulphur addition and long lees contact (you can do longer lees contact with less sulphur). I think it comes down to reduction and lees contact. If the winery is using new barrique (and getting less reduction off new wood) with a short maceration, there doesn't seem to be the same need for taking it off the sediment.
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Thank you, Levi. (And for the EP story.)

Perhaps, as I have need for a decorative metal-worker, for other reasons, I should have him make a copper funnel for me... decant and combat reduction in one go?
 
originally posted by Jeff Grossman:

Perhaps, as I have need for a decorative metal-worker, for other reasons, I should have him make a copper funnel for me... decant and combat reduction in one go?
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Giuseppe Vaira's theory is that the reduction caused by Nebbiolo resting on the lees for a lengthy period in previous times was countered at racking and bottling by going through copper valves on the botte of the time.
 
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