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Of the Barolo wines, Clerico's is perhaps the least archetypal--or rather the one in which the style of the producer is most noticeable. It has a concentration of color most outstanding and unusual in Barolo: even after three years of aging, most of which is in wood, it still retains ... more
BN#225145
Deep ruby color. Black cherry, currant and dark chocolate on the nose. Hints of violet and liquorice. Rich, velvety, well structured, with dry, firm tannins. more
BN#238286
Made in a fruit-forward style, this is remarkably approachable--and fantastic value--Vinification and ageing: Maceration on the skins for 8 days in steel vats with automatic sprinklers and temperature control, ageing in oak casks (60%) and French barriques (40%) for 24 months. Cellaring in the bottle for 6 months. more
BN#288528
San Lorenzo is a cru in Verduno. Our vineyard faces south, is situated at an altitude of 250 meters and has over 20 years of age. From the small important single vineyard San Lorenzo in Verduno town comes a complex balanced Barolo distinctively characterized by the flowery notes of Nebbiolo ... more
BN#443320
Alessandria's 2008 Barolo is a serious wine. Firm tannins provide the backbone for an expressive core of dark fruit in this highly expressive and polished entry-level offering from Alessandria. The balance of fruit, acidity and structure is superb. Hints of licorice, smoke, incense and cloves meld into the generous, creamy ... more
BN#471669
The 2008 Barolo Mariondino is graced with exquisite depth and definition in its dark raspberries, flowers, mint and licorice. Fleshy and radiant, the Mariondino is endowed with considerable finesse and elegance. Freshly cut flowers, mint and sweet spices add complexity and nuance on the delineated finish. The Mariondino is a ... more
BN#475515
Carefully following the evolution of the polyphenolic maturation, it is in the second week of October
that we harvest our most precious bunches, most of them produced by 50-year-old vines. These Nebbioli ferment on the skins over 4 weeks. As for the Barolo Vigne Fantini maturation takes place the first ... more
BN#475613
This bold wine from the acclaimed Bussia cru delivers meaty and masculine aromas of blackberry, smoked ham, vanilla bean, cured beef, nutmeg, clove and polished black stone. The thick, rich mouthfeel is irresistible and the wine is long lasting and elegant on the close.
91 points, Wine Enthusiast more
BN#475676
This steep hill, rich in Miocenic sand and fossils, is usually harvested in the first week of October. The Nebbiolo bunches are put to ferment in stainless steel vats protracting the maceration on the skins for 3-4 weeks. At the racking it is immediately put in barrique where it matures ... more
BN#475610
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time. All pricing and availability subject to change. |
