Rating: 175,500 bottles produced. Concentrated red with an orange tinge. Very concentrated, almost exotic, with exotic spice, wet stone and dried orange-peel aromas. Seems much more powerful than the Colonello with powdery, and refined but ongoing tannins. Very long cherry and spice finish, very complex and persistent. Amazing length and poised and powerful. Minerally. Quite irresistible already but it really deserves to be cellared. (WS)Author: Walter Speller
Wine Spectator | Rating: 94A beautiful red, balancing its sweet cherry, berry, floral and spice flavors effortlessly with the vibrant, firmly structured frame. This remains elegant through the long rose- and strawberry-infused aftertaste. Terrific harmony.Author: Bruce Sanderson
International Wine Cellar | Rating: 93Good deep red. Reticent, musky aromas of black cherry, game, tar and licorice; sweet but youthfully closed. Then much more backward and hard to taste than the Colonnello, showing a wilder quality and less early sweetness of fruit. Serious tannins currently give the finish a toughness. This will need a decade of aging.Author: Stephen TanzerIssue: Nov/Dec 09
Wine Advocate | Rating: 94The 2006 Barolo Cicala is another serious, austere Barolo that is tightly wound at this stage. Here the fruit is darker and more intense than in the Colonnello, while the aromatics tend towards menthol, pine, spices and all things balsamic. Sweet, powerful and layered, the 2006 Cicala finishes with a blast of roasted coffee beans, licorice and mint. This is an absolutely wonderful, complete Barolo from Aldo Conterno.Author: Antonio Galloni
Self | Rating: 94Author: AoB
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
- 134 bottles owned
- 29 collectors
- Average collector rating: 94
(Out of 29 collectors)