Wine Spectator | Rating: 97A masterpiece. This Barolo shows class and gorgeously ripe fruit-layers and layers of the stuff, yet very subtly presented. It's full-bodied, with ultrasilky tannins that go on and on. 800 cases made.Author: James Suckling
International Wine Cellar | Rating: 95Full deep red. Low-toned, brooding aromas of roasted plum, cherry, tar and mint. Powerful and large-scaled; thicker than the Colonnello. A massive Barolo that not at all heavy. Really chewy with extract. Finishes with big, lush tannins and superb persistence. A definite 20+-year Barolo.Author: Stephen TanzerIssue: November/December 2000
Wine Advocate | Rating: 94The stunning aromatics of the 1996 Barolo is full-bodied and muscular. It possesses high tannin as well as extract, and mouth-searing acidity that gives the wine both great precision as well as a frightfully backward character. A super-dense, extracted, and rich Barolo, it will not be ready to drink for a decade. Discipline in the form of cellaring is definitely required for this fabulous Barolo.Author: Robert Parker
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 270 bottles owned
- 55 collectors