Updated: Mar 25, 2018
One of the best representation of Nebbiolo are the wines from Barolo and Barbaresco. The wines that are well known in the world. The Grand Crus from the Italian wines. In this Blog I will dive into this iconic wines.
Before I get into the details, I want to highlight some concepts for neophytes
1) Barolo wines are named after a town in the Langhe region, few miles from Alba in Cuneo Province
2) Barolo wines are not only made in the Barolo town but potentially in 11 towns that surround Barolo ( see details)
3) Barolo wines are made 100% from the Nebbiolo grape.
So if you find other bottles with the "Nebbiolo" varietal on the label, yes, they are made from the same grape as Barolo, especially the ones from the Langhe DOC. You would wonder why such a difference in cost? Nebbiolo as no other grape is extremely sensitive to the terroir where is grown, Barolo and its appellation presents some of the most ideal terroir for the grape, so the nuances of the wines and the experience together with the aging ability is very different.
Enjoy the reading
Nebbiolo seems to be perfectly happy growing on the clay-limestone soils of the Albese; at least the best Nebbiolo wines are all made there.
Obviously a homebody, it doesn’t seem to mind this area’s hail, floods, fog, and cold weather. The difficulty with Nebbiolo grown elsewhere in Italy or abroad is that the resulting wines, though at times truly outstanding and always interesting, never combine structure with perfumed, fruity charm, which is a major selling point of great Barolo or Barbaresco. Though most people tend to think of wines such as Barolo and Barbaresco as tannic, ageworthy brutes, in reality great Nebbiolo wines are paragons of grace and perfumed refinement. True, they are always marked by high acidity and assertive tannins, though I think their structure and size have always been excessively characterized.
Certainly any wine made with Cabernet Sauvignon-a great grape variety-isn’t any less tannic than one made with Nebbiolo, but I find wines made with the latter have a gracefulness and refinement that the former can only dream of. One whiff of a great Barolo’s or Barbaresco’s intense aromas of red rose and sour red cherry and you’re hooked for life; but the same degree of depth and substance is inevitably lacking in wines born from the sandier soils of the Roero, and elegance is desaparecido in hot places like Sardinia or some areas of California.
BAROLO is one of the Italy's greatest wines and is considered to deliver the highest and most powerful expression of the Nebbiolo grape.
Supposedly, the red wines of this area were once deliberately sweet. They were first finished dry around the middle 1800 thanks to the wishes of Giulia Falletti, the last Marquise of Barolo and the effort of Camillo Benso, count of Cavour and the support of the French enologist Oudart.
Camillo Benso became Italy first Prime Minister in 1861. A prominent political figure in the Italian Risorgimento.
The residual sugar in the Barolo wines was most likely due to a combination of several factors, the late ripening nature of Nebbiolo, its high sugar levels at Harvest and incomplete fermentations due to the early onset of winter cold.
The Barolo wines did become famous due to the effort of Giulia Falletti. The Marquise produced dry red wines at her Barolo Estate and she introduced these wines to the aristocratic circles of Torino.
Thanks to the Marquise , the wines attracted the interest and attention of the Savoyard Royal Family. The wines were so prized that they became liquid ambassadors for the House of Savoy and laid the foundation for its longstanding international recognition as the RE DEI VINI e VINO DEI RE ( king of wines and wine of the kings.
Barolo DOCG is located in the NorthWestern part of the LANGHE on the right bank of the river Tanaro. ALBA lies just a few miles to the NorthEast of the Barolo, separating it from Barbaresco. The appellation is only 7 miles long and 5 miles wide with 4,447 acres under vine.
Barolo must be produced from 100% Nebbiolo and only from the strictly delimited hills surrounding 11 towns.
There are many grand crus for Nebbiolo, and given the variety’s penchant for site specificity and capacity to translate even minute soil differences into the glass, Nebbiolo’s location is a complex but fascinating discussion that deserves an entire book to itself. Names such as La More, Novello, Verduno, Grinzane, Rocche dell’Annunziata, Rocche di Castiglione Falletto, Monforte D'Alba are just some of the names most worth remembering, though there are others. To complicate the matter the disciplinary was also amended to introverts the "Menzioni Geografiche Aggiuntive" MGA which serves as a list of delimited vineyard areas allowed to appear on the Barolo label. It is important to note that these additional designations are not indicative of any quality pyramid, but rather a way to localize more precisely the location of the vineyard.
There are 181 MGAs allowed in the Barolo labels.
The soil around Alba is clay, limestone, and sand. The best vineyards, most of which are planted with nebbiolo, are located on the domes of hills that are tilted south, resulting in maximum exposure to the sun, and hence ripeness. The names of the vineyards underscore the sun’s importance. The producer Ceretto, for example, makes a famous Barolo from a vineyard called Bricco Rocche; in Piedmontese dialect a bricco is the sun-catching crest of a hill. Similarly, the producer Angelo Gaja makes an extraordinary Barbaresco from a vineyard called Sorì Tildìn; a sorì is the south-facing part of a slope where, in winter, the snow melts first.
However the description of the soils which makes the outstanding Barolo is slightly more complex.
I will limit myself here to saying that the best terroirs for Barolo can be loosely defined as those to the left and right of a diagonal line drawn through the city of Barolo from northwest to southeast. On the left side, the soils are of Tortonian origin (a geologic era), characterized by blue-grey marl, while to the right the soils are of another geologic era, the Helvetian (or more accurately, Serravalian), and are characterized by yellow-grey compacted sand and clay.
The wines born on the left, or Tortonian, are lighter and develop sooner (but still have forty-plus years of ageworthiness), while those of the right, or Serravalian, are hard as nails when young (these Barolos start being somewhat ready to drink ten to fifteen years after the vintage) and last even longer.
Before I finally introduce some of the best Barolo wines, I have to add that there has been different style of Barolos, the ones pushed by the modernists and the ones pushed by the the traditionalists.
Ian D'Agata describes well this trends:
"In the 1980s the modernist and traditionalist winemakers nearly came to blows. The former believed in shorter maceration times (using rotofermentor machines), lower fermentation temperatures, tighter spacing of the vines and lower yields, and aging in small oak barrels (often new) called barriques; the latter thought nothing of fermenting for forty-plus days at temperatures well in excess of 30 ° C and only used old, large oak barrels (and often not French but Slavonian oak). Today, most producers walk a common ground, and though some staunch traditionalists remain, most true modernists have gone the way of the dodo (rightfully so, as those wines didn’t age well and failed to develop aromatic complexity, witness the very disappointing 1990 wines of many a modernist).
Barolo is usually never deep in color, it ranges from light ruby to garnet and it acquires a brick orange hue over time. The wines boast intense and complex aromas of flowers ( rose and violet) , fresh red berries, cherries, tar and earth. All of this evolve over time into more refines aromas of dried fruits, dried flowers, spices (nutmeg, cinnamon) and mint; coupled with layers of tobacco, leather, gamey-meaty notes, licorice and white truffles. The palate shows concentration, dense texture, full body and the notorious acid-tannin core. The wines need usually time in the bottle to smooth, soften and reach perfect balance. Barolo must be aged for a minimum of 38 months of which 18 in oak. The Reserve must age for 62 months .
The following are among the most famous and iconic Barolo wines, a collector list. Of course there are many more and I will list them at the end.
The 2013 is with 2010 one of the most exceptional vintages of the last few years. 2009, although still a great vintage can be considered the least of the perfect ones which have characterized the last 10 years. The weather was very inconsistent that year. The years in between are good and very good.
If we have to choose a wine which could represent the Italian WineMaking tradition, this would be the one. The 2010 Monfortino Riserva has WS score of 97 and a cost of around $800.
The ultimate and purest expression of Barolo can be found in bottles bearing the Giacomo Conterno name. In fact, they represent the ideal of traditional Barolo: rich, powerful, massively structured, and capable of long aging in bottle.
These majestic wines descend from a colossal legacy, spanning three generations of Conternos: Giacomo, Giovanni, and Roberto—in each case, the torch passing from father to son. Both Giovanni, who forged a reputation as the greatest of all Barolo producers, and now his gifted son, Roberto, have continued the important work of patriarch Giacomo.
Roberto Conterno is quick to say that the wines he makes belong to his father and grandfather. Yet his era may prove to be the most exciting. After all, Roberto benefits from the wisdom of both Giacomo and Giovanni. And Roberto has shown that he shares not only their genius, but also their devotion to tradition and history.
The First Important Barolo
The Conterno crown jewel, Monfortino, is not only arguably the greatest Barolo; it was also the very first Barolo
made in what has come to be known as the classic style. At the time that Roberto Conterno’s grandfather Giacomo served in World War I, Barolo was generally sold in either cask or demijohn, meant for early drinking. But in 1920, when Giacomo returned from the war, he decided to create a Barolo with immense aging potential. That wine became known as Monfortino.
Over the next 54 years, Giacomo—and then his son Giovanni—made not only Monfortino, but also Barolo and Barolo Riserva. Each wine was made in much the same way, from purchased grapes, the main distinction being fermentation technique and time in cask.
Robert Parker 2010 100 / 100
James Suckling 2010 99 / 100
TO DRINK IT AT ITS BEST
Opening To enjoy it at its best, we recommend you to leave the wine rest in a decanter 1 or 2 hours before serving
Glass : Ballon
Perfect for robust, full-bodied and intense red wines, which require intense oxygenation to disclose all its deep and complex aromas and enhance the evolution in the glass
When to drink
Wine with a great longevity, already remarkable if you drink it now, but we suggest to let it rest in your cellar to best appreciate the great qualities that will mature over time
You can leave it in you cellar even for more than 20 years
Colour Deep garnet red
On the nose: Black cherry and plum fruit shows vanilla and toasty oak accents all harmoniously surrounded by flower scent of red roses
On the palate: Vigorous and balanced, driven by a whip-tannic acid gorgeous and nuanced, long persistence in
Mascarello Giuseppe e Figlio
The great multi-vineyard Mascarello Barolos of the 1950s and 1960s were among the giants of their era. Yet, as remarkable as they were—and remain today when well cellared—Mauro recognized that Monprivato on its own could produce an even more compelling wine, prodigious in its perfume and abundant in its richness.
Since its first vintage in 1970, Mauro’s Barolo Monprivato has been one of the Langhe’s most consistently magical wines. The secret to its greatness can be found not only in Mauro’s winemaking but in a very special terroir. Approximately 15 acres in size on a southwest-facing slope in Castiglione Falletto, Monprivato’s chalky and gray marl soils offer textbook conditions for Nebbiolo.
Monprivato has been known as a special vineyard since at least the 1600s, and a quarter century ago Renato Ratti’s classification of Barolo vineyards ranked Monprivato among Barolo’s ten greatest vineyards—analagous to a Burgundy grand cru. In the 1980s, Mauro brought the complete site under his family’s ownership, making it one of the few great Barolo vineyards to be entirely owned by a single azienda.
Grape-variety: Nebbiolo Vineyard: Monprivato®, in the village of Castiglione Falletto (CN) Grape Harvest: Towards the middle of October. Wine-making process: Estate-grown bunches thinned during the summer undergo traditional-style, floating cap fermentation for 20/25 days. The wine is then matured in medium-sized Slavonian oak barrels for around 30 months. Expected cellar life: 15/25 years Bottling: After six years following the vintage Tasting notes: Colour: garnet red with orange-coloured highlights; Nose: complex, very fruity, elegant, intense, spicy, with flowery touches; Taste: excellent body with power and stuffing, demanding, masculine, long, full. Type of bottle: Albeisa Serving temperature: approx. 18° Storage: Lying down in cool, dark surroundings. Pairings: Red meats in general, game, mature cheeses.
A date, 1870, and a coat of arms engraved on a vault in the oldest part of the cellar in Barolo. An important starting point summarizing years of history, passion for the hills of Barolo, hard work and devotion to the land that has offered us so much. In the XIX century Giovanni Rinaldi intuitively understood the potential of this farmhouse on the hill planted with vineyards and decided to buy it. After him his children and grandchildren passionately guided the company handing it down generation after generation. The current owners are Paola and Piera Rinaldi, Giovanni’s great granddaughters. In the sixties Luciano and Michele, sons of Francesco, continued the family activity making the company grow steadily. And that’s what has happened until today because when Paola and Piera took over command in the nineties, they decided it was time for a more modern approach and internationalized sales; the wines of Francesco Rinaldi started to conquer foreign markets of which the USA is today the most important one, followed by Northern Europe and part of the Far East. The philosophy of our company, a blend of Barolo, history and tradition is still inspired by the hill that had charmed Giovanni Rinaldi two centuries earlier.
VINEYARDS: communes of Barolo (sub-areas Sarmassa, Vignane), La Morra (sub-areas Rocche dell'Annunziata and Boiolo), Castiglione Falletto (sub-area Codana) VARIETY: Nebbiolo Michet e Lampia TOTAL AREA: 3.00 hectares SOIL: sandy, more or less compact, alternating with sandstone at Barolo and Castiglione Falletto, more clayey with some limestone at La Morra. PLANTING YEAR: from 1980 to 1990. VINIFICATION: Is performed in thermo-controlled steel tanks or in concrete ones with automatic pumpover systems for a time of 20 - 30 days. The ageing takes place in Slavonia oak barrels of medium and large capacity (20 – 50 Hl) for at least 3 years. After bottling the wine goes on improving its elegance and harmony for several years. CHARACTERISTICS: Its colour is ruby garnet red with slightly orange reflections after ageing. The smell is ethereal, wide and embracing with scents of rose, violet and soft balmy notes. The taste is dry, severe, savoury and harmonic. It matches very well with red and braised meat, game and cheese. The suggested serving temperature is 16° - 18°C.
VINEYARD: communes of Barolo (Cannubi Boschis and Cannubi) VARIETY: Nebbiolo Michet and Lampia OWNED AREA: 2.4 hectares CADASTRE MAP: sheet 7 ( part.23), sheet 8 (part.80,93,94,104,105,106,208,225) EXPOSURE: south - east SOIL: with a sandy texture, silt-clayey PLANTING YEAR: from 1969 to 1990 VINIFICATION: Is performed in thermo-controlled steel tanks or in concrete ones with automatic pumpover systems for a time of 20 - 30 days. The ageing takes place in Slavonia oak barrels of medium and large capacity (20 – 50 Hl) for at least 3 years. After bottling the wine goes on improving its elegance and harmony for several years. CHARACTERISTICS: Its colour is ruby garnet red with slightly orange reflections after ageing. The smell is ethereal, wide and embracing with scents of rose, violet and soft balmy notes. The taste is dry, severe, savoury and harmonic. It matches very well with red and braised meat, game and cheese. The suggested serving temperature is 16° - 18°C.
Renato Ratti can be considered one of the innovator and the evangelist of the modern Barolo. Its Conca Barolo 2013 has achieved a WS 96 score with a price of $75-$90
Between the middle of the Seventies and the end of the Eighties, Renato Ratti becomes an important point of reference for Langhe wines and Italian wines in general. He is elected president of the Barolo Consortium and subsequently General Director of the Asti Consortium. He directly participates in the drafting of the rules and regulations governing the appellations of Alba wines and is particularly active in those regarding the coveted "DOCG" (guaranteed) label. He writes numerous books about the wines of Piedmont and Italy. For the Ratti Museum, he produces, a guide to the Barolo vintages as well as one to the historical Barolo and Barbaresco sub zones, the result of a painstaking field research effort throughout the myriad of relevant territories. Topnotch enologist, writer, historian, communicator, Renato Ratti becomes one of the prime movers of the cultural and technical revolution that eventually brings the wines of Piedmont and Italy into the international limelight.
1st vintage: 1970
Production area Conca (La Morra)
Harvesting period End of September beginning of October
Vinification Destemmed and crushed Thermo-controlled fermentation at a temperature of 30°C (85°F) Average time of maceration: 7 - 10 days Malolactic Fermentation in November in oak barrelst Aging: two years in French oak barriques and barrels of 25hl
Longevity media of wine over 25 years
Tasting notes Color: garnet red. A delicate and persistent bouquet with traces of licorice, mint and Lebanese cedar pine. Mineral, full flavored, warm and agreeable tannic.
Notes on wine and food pairing The small Conca vineyard (6900 mq) is the hollow of the Abbey of Annunziata (our Lady of the Annunciation). It's one of the oldest sub zones of the entire Barolo District, an area already appreciated by the Benedictine Monks starting from the XII century. It's blue marl soil and the particular microclimate give a good power and long life. Growing here is the purple red "Anemone Coronaria" flower, a one-of-a-kind rarity in the entire Langhe region. A great wine for important dishes, red meats on the spit or grilled, game, "grande cuisine" white and red meat dishes and aged cheeses.
Paolo Scavino is an historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion.
Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to. Through over 60 years of experience his focus has been to invest on important cru of Nebbiolo to show the uniqueness of each terroir.
Their work is inspired by the love and respect they have for their territory and they pursue purity of expression, complexity and elegance for their wines from the three local grapes Dolcetto, Barbera and Nebbiolo.
These values and culture have been carried on and never changed
Rocche dell’Annunziata is the Barolo Riserva of the Scavino family. An historical, prestigious “grand cru” from La Morra village purchased in 1990.
Rocche dell’Annunziata is all about finesse, details, weightless elegance. It’s a symphony of ethereal aromas with harmonic motions. Rose petals, violet, lilac, tar, sweet red cherries, mint, minerals are some of the hallmarks of this beautiful cru. In the texture silk veils, layers that overlap with extraordinary grace yet offering intensity.
Village: La Morra M.G.A. Vineyard: Rocche dell’Annunziata Altitude, Exposure: 385 mt, south-south east Soil: calcareous with very hard sandstone in depth and soft whitish-light yellow sands in the subsoil intercalated with limestone. Planting year: 2000, 2010, 2013
The knowledge, passion and wisdom that Bruno Giacosa brings to his work as producer of fine wines is the fruit of the dedication of three generations of wine makers.
The family interest in vine cultivation began during the constant search for the best vineyards from which to buy the grapes necessary for wine making. The next step, naturally, was to acquire some of the same vineyards for the family business – and the one after that, to specialise in the Nebbiolo grape and the grand wines made from it.
BAROLO D.O.C.G. Le Rocche del Falletto Garnet red colour. Ample, complex and elegant bouquet with reminiscences of rose, ripe fruit, truffle and spices. Its flavour is dry, full, generous, harmonious and velvety. Wine of aristocratic personality that in the best vintages can boast the denomination “Riserva” on the label.
It all started way back in 1886, when Paolo Conterno founded the Casa della Ginestra, dedicated to the production of Nebbiolo, Barbera and Dolcetto wines. An indefatigable worker with a mind of great intuition, he devoted the most favourable parts of the Ginestra hillside to the growing of the grapes, subdividing them by type, exposure and terrain. Furthermore, he had the foresight to predict the existence of a market of connoisseurs of superior quality products, selling his own wine in wooden kegs and produced by himself in his own cellar. Paolo was succeeded by his son Carlo and his wife Giuseppina. The company was subsequently run by Paolo and Caterina Conterno and today the company is managed by their son Giorgio.
Vines and training: 100% Nebbiolo – Michet and mainly Lampia sub-varieties.
Guyot counter-espalier training system.
Growing location: Monforte d’Alba (CN).
Name of vineyard: Ginestra.
Vineyard exposure: South.
Type of soil: mainly clayey and calcareous, providing ideal water retention.
Altitude: 300 – 350 metres a.s.l.
Gradient: between 30 and 35%.
Age of vines: approx. 35 – 38 years.
Planting density: 4000 plants/ha.
Yield/hectare: 6 tonnes.
Harvest: picking by hand in the middle of October.
Wine-making process: the grapes are carefully selected to make a wine with great structure and longevity. Immediately after picking they are crushed and destemmed, followed by maceration for 22-28 days in special tanks to gradually extract the noble components in the skins. When the ideal rapport has been reached between the extracted tannins and colour, the wine is drawn off and the first rackings are carried out.
Maturing: traditional, in oak casks and for a period in the bottle, until the various components of the wine are perfectly balanced.
Analytical parameters: alcohol: 14 – 14.5% by Vol; total acidity: 5.3-5.8 g/l (as tartaric acid); net dry extract: 30-32 g/l.
Tasting notes: dark garnet red. Elegant, round nose with lingering fruity, spicy, balsamic and mineral undertones. Strong, warm body, with powerful aromas and well-balanced flavours. Long, intense finish. Lends itself to lengthy ageing, with a cellar life even extending to over fifteen years.
Pairings: roast veal, rump steak cooked in Barolo wine, mature cheeses.
Serving temperature: 18°C.
Pio Cesare has been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba.
The Pio Cesare winery was founded in 1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers. Cesare Pio was dedicated to the terroir of the Piedmont region and to producing wines of the highest quality.
This is an absolutely Classic Barolo , it is also a good value.
The Wine producer owned Vineyards in Serralunga d’Alba (Ornato, Collaretto e Lirano), Grinzane Cavour (Gustava e Carzello), La Morra (Roncaglie), Barolo – Novello (Ravera) and from the 2015 vintage the recently acquired in Monforte (Mosconi). It has been produced since ever from grapes coming from different regions. This is the classic traditional “Formula” used by the ancient Barolo Families to produce a Barolo which embraces and melts each of the peculiar characters of the different vineyards and terroirs of the Barolo area.
In stainless steel; Skin contact and maceration for about 25-30 days.
In oak for 30 months and in barriques in small part.
A classic style Barolo. Excellent structure, harmony, elegance. Soft tannins and balanced fruit. Approachable, but with a very long ageing potential. Barolo is such a great wine which should not be described as a “basic” or “regular” Barolo, simply because it does not have any additional indication on the label.
Azienda Vinicola Schiavenza
This wine is an outstanding value with a WS score of 97 and a cost of $60-$75, it allows to taste a great Bartolo at a very affordable price.
The Schiavenza company acts in the territory of Serralunga d'Alba since 1956.
Schiavenza is located in Serralunga d'Alba in the heart of Piedmont's Langhe district, celebrated for its great Barolo vineyards.
The estate was founded in 1956 by the brothers Vittorio and Ugo Alessandria; the estate and surrounding area were formerly part of the Opera Pia Barolo (a castle that is kind of like the Hospices du Beaune: part educational institution and part hospital) whose vineyards were traditionally worked by sharecroppers.
The local dialect for sharecropper is schiavenza. Today, the estate is run by the second-generation Alessandria sisters, Enrica and Maura, and their husbands Luciano Pira and Walter Anselma. Their holdings include 9.2 hectares in Serralunga with a small 0.5ha plot in Monforte d’Alba, and include the heralded crus Prapò, Cerretta, and Broglio. For the last 19 years, they have also run Trattoria Schiavenza, right in the middle of the village of Serralunga, where their traditional fare draws in both local winemakers and tourists.
Vine: 100% Nebbiolo Vineyard: Prapò hamlet of the village of Serrralunga d’Alba Altitude 350 metres a.s.l. south-east exposure Calcareous and tuffaceous ground – guyot growing system Densitiy 4.000 plants per hectare – surface 5.000 mq Grape-harvest: Tardy, manual, - period half/end October Wine-making: Fermentation for 15-20 days at 25-30 °C frequent racking
Intense pomegranate coloured with ruby veins Note of woody fruits, violet and rose At the palate is solid, intense with velvet tanniins
Azienda Vinicola Pier
Pier Paolo was born into a family of winemakers, and dedicated himself to agriculture beginning at an early age, specifically focusing on planting vines.
Over time, thanks also to specialized studies, he decided to produce wine with the same care and love as his vines.
Today, after more than fifteen years, with the help of his wife Sara, Pier Paolo produces a wide range of quality Piedmontese wines, which are present in both Italian and international markets.
ghis is an exceptional goo value wine, it shows the main character of a good Barolo at a very affordable price.
As worldwide demand increases for the best Barolos, prices are on the rise. Several Barolo can be found at more than $200 , but there also good values as listed below. Look for the 2013 vintage and some of the 2014. I would prefer the 2013 over 2014 if I had to choose.
A list of other excellent Barolo are as follow
Barolo Audace 2013 Roberto Sarotto
Barolo 2014 Giordano Vini
Barolo Le Coste di Monforte 2012 Famiglia Anselma
Barolo Vintage 2014 Giordano Vini
Barolo Marasco 2013 Franco Martinetti
Barolo 2013 Roberto Sarotto
Barolo Riserva 2010 Bersano
Barolo Bricco San Pietro 2013 Cascina Flino - Monte Paolo
Barolo Serralunga 2013 - Luigi Pira
Ceretto Barolo 2013
G.D Vajra Barolo Albe 2013
Barolo 2013, Enrico Serafino
Renato Ratti Barolo COnca 2013