Would I love to see this cheaper? Yes. Would it taste better at $25? Yes. But still this is a gorgeous example of mountain nebbiolo. Coming from silly steep slopes... read more →
Mountain nebbiolo is to die for, and the slopes are so steep some actually do. This Grumello, from slate and limestone soils, bottles a sublime example of grape and place.... read more →
This baby Bramaterra’s fruit is sourced from several young vineyards plus one, recently bought, with fifty-year-old vines. This charmer starts out life in concrete then heads to both stainless and... read more →
I visited this property back in 2002, at that time it was one of the few organic properties in Barbaresco. The family is old-fashioned and that’s the way the wines... read more →
A totally stainless approach to nebbiolo, from forty-year-old vines in the Le Coste di Monforte d’Alba vineyards as well as some younger vines—destined to grow up into barolo, from the... read more →
From Antoniotti’s porphyry soils, this is made from the oldest vines. The fruit gets three weeks ferment and three years aging in large botti of at least 1250 liters. The... read more →
Stella Retica ages in large wood barrels for 24 months, 24 additional months of in-bottle aging and is only made in those vintages when the Rocce Rosse is not released,... read more →
Ferdinando makes three different Barolos. This is his most early drinking. From 3.5 acres of younger vines (20 years old) in the Serralunga Boscareto vineyard. It’s aged for 24 months... read more →
Colombera & Garella is about twenty minutes south of Sostegno and a little further west of the Sesia River. The grapes get ten days maceration and six months of aging.... read more →
The past event coordinator for Slow Foods brought this to dinner when I was in Emilia. He also brought a big, fat, stinky, gorgeous truffle. So I suppose I was... read more →