Author Archives: Piemontegirl

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About Piemontegirl

I am a wine lover currently located in Boston. I drink wine mostly from Piemonte and Burgundy. Two summers in a row I have worked at Vietti in Piemonte.

Cavallotto

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Cavallotto Winery

The Cavallotto estate dates back to 1928, but the first bottle of Cavallotto Barolo wasn’t released until 1948. Back then it wasn’t common to bottle wine under a family label. Most farmers sold their grapes or sold the wine in bulk. Olivio and Gildo Cavallotto were the ones who began to vinify and bottle the wine under the family name, and today their children Alfio, Giuseppe and Laura continue the work of their family.

Cavallotto Vineyard Bricco Boschis

Wines

All the Cavallotto vineyards are located around the estate in Castiglione, and most of the grapes grow in the historic Bircco Boschis vineyard. Of the 25 hectares a whopping 17 hectares (more than half) is Nebbiolo for Barolo. In addition to the usual suspects (Dolcetto, Barbera and Nebbiolo), the Cavallotto family also cultivates Freisa, Pinot Noir, Chardonnay and Grignolino.  

Winemaking

Contemporary Traditionalists – that’s what I would call the Cavallotto family. They use “modern” technology like temperature controlled stainless steel tanks and modern crushing techniques, but “traditional” ageing methods with bigger barrels. Honestly, I think the whole “modern” vs “traditionalist” debate is out of date, and there is so much more to the whole story than what type of oak is used. Just ask Chiara Boschis!

Sustainable winemaking – another term to use about the Cavallotto family! As it says on their website, “Alfio and Giuseppe Cavallotto, both enologists, are deeply attentive to their vineyard practices, and all work is performed according to a fundamental respect for the land.”

Fun fact

The Cavallotto have multiple weather stations, where they monitor the weather closely. They started this because the local weather station was located in Alba, and the climate there is quite different from the climate in Castiglione.

Fun fact II

Alfio is experimenting with alternative methods to spray plants with natural herbicides and one of the options currently on the table is drones.

Wines

Wines available in:
Norway
Australia
Germany
Hong Kong
Italy
Netherlands
Switzerland
UK
USA

Barolo Riserva Bricco Boschis Vigna San Giuseppe

BASIC INFORMATION

Product name: Barolo Riserva Bricco Boschis Vina San Giuseppe
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 9 000
Fragrance: fruity, floral, spices
Taste: fresh acidity, ripe fruits, long finish
Food pairing: prosciutto, salami, red meat, grilled fish, aged cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days.
Ageing: Traditional in Slavonian Oak Casks for 4-5 years.
Minimum aging in bottle: 12 months

VINEYARD

Vineyard: San Giuseppe
Exposure: South-West
Year planted/Age of plants:  1961 / 60 years old

Barolo Riserva Vignolo

BASIC INFORMATION

Product name: Barolo Riserva Vignolo
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 6 500
Fragrance: fruity, floral, spices
Taste: structured, long finish
Food pairing: prosciutto, salami, red meat, grilled fish, aged cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days.
Ageing: Traditional in Slavonian Oak Casks for 4-5 years.
Minimum aging in bottle: 12 months

VINEYARD

Vineyard: Vignolo
Exposure: South-West
Year planted/Age of plants:  1966/ 55 years old

Barolo Bricco Boschis

BASIC INFORMATION

Product name: Barolo Bricco Boschis
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: about 35 000
Fragrance: fruity, floral, spices
Taste: dark fruits, licorice, ripe tannins
Food pairing: prosciutto, salami, red meat, grilled fish, aged cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days
Ageing: Traditional in Slavonian Oak Casks for 3-3.5 years
Minimum aging in bottle: 6-12 months

VINEYARD

Vineyard: Various parcels inside Bricco Boschis, including the historic Punta Marcello and Colle SudOvest plots
Exposure: : South, South-West, South-East, West
Year planted/Age of plants:  1971/ 50 years old

Langhe Nebbiolo

This Nebbiolo comes from Barolo vineyards, generally from the youngest vines.

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC
Number of bottles produced: about 20 000
Fragrance: red fruits and flowers, spices
Taste: red fruit, spices, intense, structured
Food pairing: pasta, simple red meat, seasoned cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days
Ageing: Traditional in Slavonian Oak Casks for 15-18 months
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Various inside Bricco Boschis, Codana and Pernanno; grown in 100% Nebbiolo da Barolo parcels
Exposure: South-East, South, South-West, West
Age of plants:  50-60 years old

Barbera d’Alba

BASIC INFORMATION

Product name: Barbera d’Alba Vigna Cuculo
Grape: Barbera
Classification: DOC
Number of bottles produced: around13 000
Fragrance: red fruit, ref flowers
Taste: black stone fruit, cassis, fresh, goof acidity
Food pairing: salami, pasta, pizza, robust white meat, aged cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 10-15 days
Ageing: Traditional in Slavonian Oak Casks for 15-18 months
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: the “Vigna Cuculo” parcel inside Bricco Boschis
Exposure: Southwest/West
Age of plants:  59 years old

Dolcetto D’Alba Vigna Scot

BASIC INFORMATION

Product name: Dolcetto d’Alba Vigna Scot
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 13 000
Fragrance: cherries and other red fruit
Taste: red fruit and berries, spices, mineral notes
Food pairing: appetizers, pizza

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 3-4 days
Ageing: In large Slavonian oak botti of 50 hl for 6 months, then in cement tanks for 6 months
Minimum aging in bottle: none

VINEYARD

Vineyard: Vigna Scot parcel between Bricco Boschis and Vignolo
Exposure: East/North-East
Year planted: 1979

Langhe Freisa

BASIC INFORMATION

Product name: Langhe Freisa
Grape: Freisa
Classification: DOC
Number of bottles produced: 3 000
Fragrance: cherry, strawberry and other red fruits, flowers and spices
Taste: Well-structured and complex
Food pairing: pasta, pizza, simple red meat

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 3-5 days
Ageing: Traditional in Slavonian Oak Casks for 12-15 months
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Bricco Boschis
Exposure: West
Year planted: 1991

Langhe “Grign”

BASIC INFORMATION

Product name: Langhe Grign
Grape: Grignolino
Classification: DOC
Number of bottles produced: 
Fragrance: strawberries, red fruits, herbs
Taste: mid-weight and aromatic, red fruit, mineral
Food pairing: appetizers, pasta, simple red meat, seasoned cheese

VINIFICATION (Wine-making)

Method: fermented with indigenous yeasts, macerated with submerged cap for 5 days
Ageing: steel tanks for 12 months
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Bricco Boschis
Exposure: West and South- West
Year planted: 1974

Langhe Chardonnay

BASIC INFORMATION

Product name: Langhe Chardonnay
Grape: Chardonnay
Classification: DOC
Number of bottles produced: 4 000
Color: pale straw colored
Fragrance: apple, pear, lime, tropical fruit, minerals
Taste: apple, peach, mineral notes
Food pairing: aperitivo, white meat, seafood

VINIFICATION (Wine-making)

Method: Low-pressure, very gentle whole berry pneumatic pressing before fermentation. Fermentation controlled at 16°-18°C for 45 days under slight pressure in stainless steel autoclaves
Ageing: The wine is aged sûr lie for 9 months in the steel autoclave with daily batonnage
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Slopes between Bricco Boschis and Vignane
Exposure: East/North-East
Year planted: 1972

Pinner

BASIC INFORMATION

Product name: Pinner
Grape: Pinot Noir
Classification: 
Number of bottles produced: 6 000
Color: pale straw colored
Fragrance: tropical fruit, minerals
Taste: peach, melon, citrus
Food pairing: aperitivo, white meat, seafood

VINIFICATION (Wine-making)

Method: Low-pressure, very gentle whole berry pneumatic pressing before fermentation. Fermentation controlled at 16°-18°C for 45 days under slight pressure in stainless steel autoclaves
Ageing: The wine is aged sûr lie for 9 months in the steel autoclave with daily batonnage
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: Vignolo and Bricco Boschis
Exposure:  East/North-East
Year planted: 1972

Valentine’s Wine

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Valentine’s Wine

Celebrating Valentine’s Day? Honestly, if there is a time to celebrate, it’s now. Grab a bottle, pour a glass and toast with yourself, your friends, your family or your significant other! Here are some of my current favorites!

J. Charpentier Blanc de Blancs Brut

There’s a new favorite Champagne in town, and it’s J. Charpentier Blanc de Blancs Brut. Perfect for a celebration or just a regular Tuesday.

Ghiomo Arneis Inprimis

The Langhe Arneis Inprimis is a fresh and fruity white wine that pairs well with fish and shellfish. You’ll find aromas of yellow flowers and peach and a high (but balanced) acidity!

Voerzio Dolcetto 2018

The first notes that hit are spices. Herbs. Licorice. Concentrated fruit in the mouth, typical of a Roberto Voerzio Dolcetto. Juicy, almost sweet. Predominantly ripe cherries, but also other ripe dark fruits. An impressive wine!

Burlotto Barbera d’Alba 2019

A powerful wine with an explosive nose. I almost get a hint of mint, along with dark red berries and some spices. Good acidity and long finish.

Cavallotto Langhe Nebbiolo 2018

I tasted the 2017 and 2018 side by side. The 2017 was very good, but when tasting it next to the 2018 it almost fell a little short. In the 2018 there is an explosion of floral notes. A very powerful nose. One of the more expressive Nebbiolo’s I’ve tried. The wine is young with big tannins, but they disappear quite quickly and you’re left with beautiful floral notes.

Mauro Veglio Barolo 2016

Subtle nose with notes of spices, leather, flowers. Tastes just like a Barolo should taste – elegant and balanced. A big powerful wine, yet elegant, with a long finish.

Barbera 2019

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Barbera 2019

Climate – optimal for Barbera 2019?

2019 started with a drought from January to late March, followed by heavy rain in April and May. The weather was quite unstable which led to uneven development of the vines. In addition to this there were two critical events in 2019: a hailstorm and rain forecast during harvest. The hailstorm that occurred on September 5th was quite localized and only affected certain areas. The rain however, affected everyone. Rain during harvest is not good, and so when the forecast predicted rain on October 15th, many growers harvested earlier than they would have liked. Weather is a fickle thing…

Many describe Barbera 2019 as a “traditional and classic” vintage. I, along with other winemakers I’ve spoken to, would agree. Alberto Viberti thinks 2019 is an elegant vintage for Barbera.

Tasting Notes Barbera 2019

Tasting notes below are in alphabetical order.

Alberto Viberti Barbera

Elegant and balanced Barbera. Good acidity and long finish. The wine has spent 6 months in oak but the only trace of oak is in the structure. Aromas of red fruits and berries.

Burlotto Barbera d’Alba

A powerful wine with an explosive nose. I almost get a hint of mint, along with dark red berries and some spices. Good acidity and long finish.

Cascina Fontana Barbera 2019

Amazing, explosive nose with aromas of darker fruit. Not as concentrated as many other Barbera 2019. A very balanced wine.

Emilio Vada Barbera d’Asti 2019

A barbera with an explosive nose. Fruity and mineral. Good acidity.  

Fratelli Revello Barbera d’Alba

Dark red fruit and floral aromas. Explosive in the mouth. Fruity with good acidity.

Ghiomo Barbera Lavai

Giuseppino uses barrique for his Barbera because he thinks the two work well together. The only way you would know this wine had been in oak barrels is because of the excellent structure. No oak aromas. Only fresh fruits and berries.

La Vedetta Sarasino 2019

Beautiful nose! A fruity and fresh Barbera with good acidity.

Lalu Barbera d’Alba 2019

Balanced Barbera with a beautiful nose. Explosive nose, with aromas of red fruit. A very good wine.  

Marengo Barbera 2019

This Barbera is quite explosive. Aromas of red berries and red fruit. Maybe a hint of spices. Quite structured, but balanced with good acidity.

Mauro Veglio Barbera d’Alba

A beautiful wine with aromas of red fruit. Juicy, with good acidity.

Nadia Curto Barbera d’Alba

Fresh and fruity with slightly warm aromas. Darker fruit and berries. Good acidity. 14.5% alcohol but you don’t feel it.

Vietti Barbera D’Alba Tre Vigne 2019

The Barbera d’Alba Tre Vigne was quite impressive. Fruity and floral on the nose, an aromatic wine. A very impressive wine.

Vietti Barbera d’Asti Tre Vigne2019

The Barbera d’Asti was not as aromatic as the Barbera d’Alba Tre Vigne. It’s also more crisp and more mineral, with aromas of red fruit.

Vietti Barbera d’Alba Vigna Scarrone 2019

Aromas of red fruits, especially cherry. Also some spice notes. A complex, balanced Barbera.

Vietti Barbera d’Asti La Crena 2019

The La Crena was a bit more subtle on the nose compared to the Vigna Scarrone, but also more structured in the mouth. Aromas of red fruits and spices. Will probably benefit from some time in the bottle. Has excellent potential.

Vietti Barbera d’Alba Vigna Vecchia Scarrone 2019

A very young wine that opened up in the glass. Good structure with a long finish. A full bodied, complex Barbera.

Burlotto Langhe Freisa

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Burlotto Langhe Freisa

Burlotto Langhe Freisa is a wine that should not be forgotten. Freisa is an underappreciated grape, in my humble opinion, and should get some more attention. But before we dive into this underrated grape variety, let’s have a look at the history of G.B. Burlotto!

Burlotto

Giovan Battista Burlotto worked as a winemaker for seventy-seven years, and in that time he became world renowned. In addition to his accomplishments as a winemaker, he also made history by being the first to sell Barolo in bottle! After G.B. Burlotto’s death in 1927, the driving force behind the winery went with him and it wasn’t until his great-grandson Fabio Alessandria took over that the winery was brought back to its former glory.

Fabio continues the legacy of G.B., and has himself gained notoriety for his excellent work. His wines receive high marks and high praise from prominent wine critics. The focus is often on Barolo, and in the case of Burlotto, Monvigliero gets a lot of attention. But I think a good winemaker is defined not just by his Barolo, but the other wines like Dolcetto or Freisa. And Fabio does not disappoint!

Freisa

Freisa likely originates from Piemonte, and plantings date all the way back to the 18th century. Traditionally it was produced as a light sparkling wine, but today you’ll find full sparkling and still Freisa. Similar to Nebbiolo, Freisa has both tannins and acidity. Typical aromas are raspberry, strawberry and violets.

Burlotto Langhe Freisa 2019

The Burlotto Langhe Freisa 2019 is very fruity and fresh. On the nose you’ll find notes of red fruits and violet. It’s powerful, but elegant with soft tannins and medium acidity. A very balanced wine with a long finish.

Diego Morra

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Diego Morra

Diego Morra’s family has been in the wine and hazelnut business since the mid 1900’s. But it’s not until recently Diego started to bottle the wine under his own label. This practice was quite common back in the day. Today, the wine is bottled under the label Diego Morra.

Diego Morra Monvigliero Sign

Wines

Diego Morra owns about 30 hectares of vineyards spread across the towns of Verduno, La Morra and Roddi, and they make about 80.000 bottles in total. The age of the vineyard range in age from 13 years old (Pelaverga) to  40 years old (Monvigliero).

The Nebbiolo for Barolo Monvigliero comes from multiple plots in the Monvigliero vineyard that add up to total of 12 hectares, all of which have South/South-East exposure and an altitude around 230-300m. Monvigliero is generally noted for elegant wines, capable of reconciling structure and balance, with a touch of depth and austerity that neighboring crus rarely express (with the exception of Massara). Fun fact: The Pelaverga grapes also come from the Monvigliero vineyard. That’s a hell of a Pelaverga!

Diego Morra Lineup

Winemaking

Diego does not apply one specific method when it comes to his winemaking. Instead, he adjusts his approach depending on which wine he is working with. The Barolo’s undergo 25-35 days, fermentation and maceration, while the Langhe Nebbiolo undergoes about 8-10 days. The same applies to use of barrels.

Diego Morra Fun fact

The 3 M’s on the Diego Morra label stand for Morra, Mosca and Monvigliero

Diego Morra Fun fact II

Diego Morra owns the most hectares in the Monvigliero vineyard. Which means the number of Monvigliero bottles will increase as the winery grows!

Wines

Wines available in:

Norway
Italy
United Kingdom
United States

Monvigliero

BASIC INFORMATION

Product name: Barolo Monvigliero
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 3000
Color: Red with orange hue
Fragrance: mature red fruit, roses, spices, tobacco
Taste: structured, round tannins, red fruit, some spice
Food pairing: meat, aged cheese

VINIFICATION (Winemaking)

Method: Fermentation and maceration in stainless steel tanks at a controlled temperature of no more than 30°C for 30/35 days
Ageing: French Oak  tonneaux for 10 months,  and after in medium barrel of 2500 lt (each one) for 20 months, followed by 6 months in stainless steel tanks
Minimum aging in bottle: 9 months

VINEYARD:

Vineyard: Monvigliero
Exposure: south, south-east
Age of plants:  40 years old on average

Zinzasco

About the wine Multiple cru: Monvigliero, San Lorenzo di Verduno, Boscatto, Campasso, Massara, Neirane, Breri, Castagni, Silio, Santa Maria.

BASIC INFORMATION

Product name: Barolo Zinzasco
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 4500
Color: Red with orange hue
Fragrance: spices, roses
Taste:
Food pairing: Braised meat, aged cheese

VINIFICATION (Wine-making)

Method: Fermentation and maceration in stainless steel tanks at a controlled temperature of no more than 30°C for 25/30 days.
Ageing: French Oak  tonneaux for 8 months,  and after in medium barrel of 2500 lt (each one) for 16 months, followed by 6 months in stainless steel tanks
Minimum aging in bottle: 6 months

VINEYARD

Vineyard: 75% La Morra & 25% Verduno
Monvigliero, San Lorenzo, Boscattom Campasso, Massara, Neirane, Breri, Castagni, Silio, Santa Maria
Age of plants:  28 years old on average

Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: 100% nebbiolo
Classification: DOC
Number of bottles produced: 6000
Color: ruby red with garnet hue
Fragrance: mature red fruit, red berries, notes of rose petals, with hints of oak.
Taste: approachable, round tannins, some tobacco
Food pairing: meat, game, aged cheese

VINIFICATION (Winemaking)

Method: 8-10 temperature controlled fermentation
Aging: 6 months in 10% tonno followed by 12-16 months in stainless steel tanks.
Minimum aging in bottle: 4-6 months

VINEYARD: Verduno, Roddi d’Alba, La Morra

Age of plants:  20 years old on average

Barbera d’Alba

BASIC INFORMATION

Product name: Barbera d’Alba
Grape: Barbera
Classification: DOC
Number of bottles produced: 6000
Color: intense ruby red hit violet hue
Fragrance: red fruit, floral notes, hint of oak
Taste: hints of oak, good acidity, round with hints of red fruit
Food pairing: meat, aged cheese, fatty dishes

VINIFICATION (Winemaking)

Method: 8-10 days temperature controlled fermentation followed by malolactic fermentation in stainless steel tanks for about 8 months.
Aging: 4-5 months in tonno, some new oak
Minimum aging in bottle: 4-6 months

VINEYARD:

Exposure:  south, north-east
Age of plants:  25 years old on average

Dolcetto d’Alba

BASIC INFORMATION

Product name: Dolcetto
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 2500
Color: ruby red with violet reflections
Fragrance: peach, blackberry, violets
Taste: easy to drink, fruity
Food pairing: meat appetizers and first courses, pizza

VINIFICATION (Winemaking)

Method: temperature controlled fermentation for 4-6 days
Aging: a period in oak, and 6 months in stainless steel
Minimum aging in bottle: 3 months

VINEYARD

Age of plants:  45 years old on average

Pelaverga

BASIC INFORMATION

Product name: Pelaverga
Grape: Pelaverga
Classification: DOC
Number of bottles produced: 10 000
Color: vibrant red
Fragrance: spices, pepper
Taste: fresh and fruity, with spice notes and a long finish
Food pairing: salumi, aged cheese, first courses

VINIFICATION (Winemaking)

Method: temperature controlled fermentation for 4-6 days
Aging: a period in oak, and 6 months in stainless steel
Minimum aging in bottle: 2-3 months

VINEYARD

Exposure: south, south-east
Age of plants:  13 years old
Date of harvest: last 10 days of September

Langhe Rosato

BASIC INFORMATION

Product name: Langhe Rosato
Grape: 100% Nebbiolo
Classification: DOC
Number of bottles produced: 4000
Color: pink
Fragrance: red berries, some herbs
Taste: good structure, good acidity, balanced
Food pairing: light dishes, fish, salads, appetizers, aperitivo and chocolate desserts

VINIFICATION (Winemaking)

Method: quick maceration followed by a rapid racking. Fermentation under constant temperature control. All in stainless steel tanks.
Minimum aging in bottle: 2 months

VINEYARD

Age of plants:  20 years old on average

Langhe Chardonnay

BASIC INFORMATION

Product name: Langhe Chardonnay
Grape: Chardonnay
Classification: DOC
Number of bottles produced: 4000
Color: yellow
Fragrance: apple and citrus
Taste: good acidity, mineral, fresh
Food pairing: fish, white meat, appetizers, risotto, aperitivo

VINIFICATION (Winemaking)

Method: light pressing followed by a slow fermentation at low temperatures (max 20 degrees Celsius). No malolactic fermentation. Entire process in stainless steel tanks.
Ageing: 
Minimum aging in bottle: 2 months

VINEYARD

Exposure:  east, north-west
Age of plants:  30 years old on average

News at Vinmonopolet

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Mostly new vintage releases, but there is a new kid on the block. Below are some of my tastings notes, in alphabetical order:

Bartolo Mascarello Dolcetto d’Alba

Although I have not tried this vintage from Maria Teresa, I stand by her wines. Sad her wines are so expensive in Norway, especially when she sells them way cheaper directly from her cellar.

Cigliuti Barbera d’Alba

Concentrated with aroma of dark fruits and berries. Long aftertaste.

Diego e Damiano Barale Dolcetto d’Alba

Fruity and fresh, yet complex, both on the nose and in the mouth. Violets and dark berries on the nose. The vines, grown in San Giovanni, are 50 years old.

Diego e Damiano Barale Langhe Nebbiolo

A very drinkable Nebbiolo from Monforte, with vines planted by their grandfather in the San Giovanni vineyard about 40-50 years ago. The brothers use 2nd or 3rd passage tonno because they prefer to taste the natural tannins. One interesting aspect of the vinification is that they take out the seeds, a practice they learned from Vajra. A beautiful nose, elegant tannins and a long finish.

Elvio Cogno Dolcetto d’Alba Mandorlo

Typical 2019 Dolcetto – Powerful and more structured than the past few vintages. You can read more about Dolcetto 2019 here. Elvio Cogno Dolcetto 2019 – Aroma of dark berries and other dark fruits.

Barolo 2014

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Barolo 2014

Barolo 2014 gets a bad rap! With this vintage we truly see the power of wine journalists. What do I mean by that? Let me try and explain.

April showers bring May flowers

While this is a beautiful proverb, it was not the case in 2014. Instead of just April showers, it rained pretty much all of July. And not just a little bit of drizzle. It poured. I know, because I was there that year. It didn’t look good for the grapes and the winemakers were worried. And if that was not enough, the wine journalist and wine enthusiasts started to slam the 2014 vintage before the grapes were even harvested.

Here’s where it gets interesting: the weather picked up just in time for ripening season. While the Dolcetto and Freisa suffered quite a bit (also due to hail storms), the Barbera and Nebbiolo grapes were able to ripen just in time for harvest season. In the end, a year that seemed unsalvageable due to horrible weather conditions was indeed salvaged by good weather conditions.

The “Problem” with Barolo 2014

You’d think the winemakers would be happy with the way the vintage turned out. But, the damaged had already been done during the first half of the year. The 2014 vintage got such a bad rap that many had problems selling their wines. I think some still have 2014’s sitting in their cellar. In Norway, there are still Barolo 2014 available today, whereas the glorious 2016 vintage is sold out! And it’s such a shame because so many wonderful Barolos were made in 2014.

As Galloni said, “Navigating through the 2014 Barolo vintage is going to require a bit of work, although the time spent will be hugely rewarding.” And he is right. Good winemakers always make good wines, even in challenging years. Hard work pays off! And so while Barolo 2014 gets a bad rap, I’d encourage you to spend some time seeking out the great bottles that were made in this trying vintage. You’ll be pleasantly surprised!

Diego Barale in Cannubi

Tasting Notes Barolo 2014

Cascina Fontana Barolo

As Mario Fontana famously said: “The wine must reflect the season”. He said this while we tasted the Barolo 2014 together at his winery in July 2018. The wine was approachable and pleasant to drink, with plenty of fruit. It lacked a bit of structure, especially compared to the 2013 vintage but the wine did not live up to its “bad reputation.” In fact, it was quite the opposite!

Diego e Damiano Barale Barolo

Diego Barale has a soft spot for his 2014 Barolo. And I can see why. Beautiful aromas of roses, leather and liquorice jump out of the glass inviting you to taste it. The wine is light and fresh with smooth tannins making it very approachable. According to the brothers, they don’t feel their 2015 is ready yet. And while we wait for it to be ready we can drink the 2014. Which is what we did the summer of 2020.

Fratelli Alessandria Barolo

Blindtasted this against another wine October 2019 and I would NEVER have guessed it was 2014. Aromas of strawberries and other red fruit. Smooth but persistent tannins. Very fresh. A wonderful wine.

Giovanni Corino Barolo Arborina

Tasted this at the winery with Veronica Corino March 2018. As predicted, it did not have the same structure as 2013, but the wine did not feel like it was lacking anything. I think we should move away from using the terms “good” and “bad” when talking about vintages, and instead focus on the differences. Because every year is different. We just have to remember that different isn’t necessarily a bad thing.

Trediberri Rocche dell’Annunziata

A little closed on the nose when first opened, but after a while aromas of red fruits appeared. Good acidity, balances with a long finish. A fresh and approachable Barolo. Tasted in April 2019.

Vietti Barolo Lazzarito

Aromas of wet earth, mushroom, truffle and leather. Approachable, but perhaps a little green on the nose? Quite complex. Tasted this as a “pop and pour” at the winery August 2019. Would probably benefit from a little bit of air.

Barolo 2014 for my Norwegians:

There are still some Barolo 2014 available at Vinmonopolet!

Brovia Barolo Unio

Curto Barolo Arborina

Elio Grasso Barolo

Veglio Barolo Castelletto