Having adored the 2012 from this estate, we continue to be enthralled by their wines with this 2013. Made from 100% Nebbiolo in Italy’s famous northwest region of Piedmont, this youthful Barolo is already accessible, with dried cherries, raspberries, tobacco and sweet spice flavours. The tannins are fine and dusty and provide a savoury grip on the back palate that makes them ideal for enjoying with food. The fresh acidity and velvety texture make this a hugely enjoyable example of Italy’s most lauded region.
Dried cherries, raspberries, tobacco and crushed flowers rise effortlessly from the glass. Red and black berries are wrapped within a velvety sweet and fine structure. The tannins are ripe and fine giving a beautiful silky texture. A delicious entry level Barolo.
The family has been growing grapes in Barolo for five generations, and under the stewardship of Giacomo, really begun to make waves on the international market by catching the eye of critics and collectors alike. The estate's vineyards are located in three different areas, all 'grand cru' sites: Bussia in Monforte d'Alba, which has compact clay and limestone soils, Villero in Castiglione Falletto which has rich iron deposits, and Cannubi in Barolo proper, which has sandier lighter soils. Today the estate is run by two of Giacomo's sons, Claudio and Albino. Fermentation is carried out using wild yeast, and the wines are aged for five months in stainless steel tanks before two years' ageing in Slovenian oak casks. After bottling they rest in the family's cellars for an additional year before release.
With Brunello in Tuscany, Barolo is undoubtedly Italy's finest wine producing region. Located in Piedmont in the north west of Iataly Barolo is comprised of 5 major communes - Barolo, Monteforte d'Alba, La Morra, Castiglione Falletto and Serralunga d'Alba - though the latter three tend to represent the main styles of the region. The wines are compelling and polished - an exemplary expression of the Nebbiolo grape. DOCG law requires a minimum ageing of 2 years in cask or barrel yet can be longer depending on the producer. Barolos are generally released four or more years after the vintage.