One of Barolo's great crus—Villero in Castiglione Falletto, bottled by Mascarello since 1978 from just over 0.5 hectares. Clayey-sandy, calcareous soils composed of grey marl, brown clay, and grey sand of marine origin produce a Barolo of different character than Monprivato: darker, more structured, with a broader frame. Traditional fermentation (20–25 days) in old botti, aged 36 months in Slavonian oak. Unfined and unfiltered. Among the three greatest monopole crus of Barolo.