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70% Ginestra, 30% Mosconi. (The Bussia fruit is bottled separately.) They have reduced the quantity of single-vineyard wine produced ‘enormously’ in order to put more fruit in the Barolo Classico. Healthy, palish garnet. Lively and sappy. Really racy and energetic. You could just about drink this now. Savoury finish. (JR)
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Jancis Robinson MW
Jancis Robinson MW
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70% Ginestra, 30% Mosconi. (The Bussia fruit is bottled separately.) They have reduced the quantity of single-vineyard wine produced ‘enormously’ in order to put more fruit in the Barolo Classico. Healthy, palish garnet. Lively and sappy. Really racy and energetic. You could just about drink this now. Savoury finish. (JR)
This Barolo shows plums, cranberries, fresh roses, violets, pomegranate and blood oranges. This interpretation exhibits a juicy acidity and chewy ripe tannins with a slightly toasty finish and the dustiness of Nebbiolo, but with a savory finish focused on licorice. The tannins will soften and develop more complexity in two to three years.