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.
Words used to describe Langhe Nebbiolo 2019: structure, powerful, round tannins, explosive nose, fruity, drinkable. I know you can’t put all Nebbiolo in the same basket, but some characteristics apply to many or all. I can also say that the results of 2019 are good. Just keep reading. Or better yet, go out and try some for yourself!
Climate
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…
Despite all mentioned above, 2019 has proved to be a good vintage so far. Time will tell for Barolo, but the other wines like Langhe Nebbiolo 2019 are showing nicely. There is substantial acidity, and the alcohol is not excessive.
Below are my tasting notes in alphabetical order. Note that there are also some Nebbiolo d’Alba in here.
Alberto Viberti Langhe Nebbiolo
Aroma of cherries and other red fruit. Round tannins providing good structure.
Elio Grasso Gavarini Langhe Nebbiolo
Smells just like a Nebbiolo should smell. Explosive notes with aroma of red fruits and spices. Soft, round tannins, but still a powerful wine. A beautiful wine!
Emilio Vada Nebbiolo
Tasted blind. Beautiful nose. Strawberry and other red fruits. Excellent acidity. Balanced. Good structure. Very fresh and crisp.
Francesco Borgogno Langhe Nebbiolo
Floral and fruity aroma with hints of roses and strawberries. Typical Nebbiolo nose. Persistent in the mouth. Very fresh fruit. Crisp.
Ghiomo Vigna Granda Langhe Nebbiolo
Energetic wine with aroma of flowers and minerals. Soft tannins.
La Vedetta Langhe Nebbiolo
Beautiful nose, just how a Nebbiolo should smell. Very drinkable. Good structure.
Marengo Nebbiolo d’Alba
Holy shit. Amazing nose with notes of red berries and rose petals. Very drinkable. Smooth tannins. Elegant wine.
Trediberri Langhe Nebbiolo
Explosive nose with aromas of flowers and fruit. Hints of tobacco, roses, red fruits. Firm, but elegant tannins that disappear quickly. A baby Barolo.
The grapes in the Nadia Curto Langhe Nebbiolo come from the Arborina vineyard! During fermentation Nadia proceeds with manual repassing and pressing. Nadia uses indigenous yeast. After a maceration of about 15 days, the wine is drawn off and after the malolactic fermentation the wine begins the refinement in wood for about a year. It is bottled in the summer months without clarification or filtration.
Nadia Curto Langhe Nebbiolo
2018
2018 was a difficult vintage, with a lot of rain and a lot of mildew. The Curto Nebbiolo is light with soft tannins. Beautiful nose, just like what a a nebbiolo should smell, with aromas of roses, fruit and cherry.
2016
2016 is considered one of the greatest vintages for Nebbiolo. Most people focus on Barolo, but I think the Nebbiolo’s should get a shoutout. The 2016 Langhe Nebbiolo from Nadia Curto is currently available in Norway!
2014
2014 was one of the most difficult vintages this decade. It rained and rained and rained. The wines are therefore quite light. The 2014 Curto Nebbiolo is quite elegant, with aromas of red fruits and roses.
Modernist or Traditionalist?
Modernist or Traditionalist? If there is anyone I know that doesn’t “belong” in any boxes, it’s Nadia Curto. Her winemaking style is influenced by both her father and her uncle, and she applies the different methods to different wines. Does it matter what style you prefer, if your wines are good? I don’t think so.
It’s a pleasure to see the Dolcetto from Altare on Vinmonopolet.no. For as long as I can remember it has been my go-to Dolcetto, and even with Covid screwing up prices, it’s still below 300kr.
Mr. Viberti is the new kid on the block! This young man, who works at the family winery Cascina Ballarin, decided to forge a new path for himself and now makes his own wines!
Yes, Nicola’s wines have been available in Norway for quite some time BUT for the first time the Langhe Nebbiolo will be on the shelves in most stores across Norway!
Swanti combines the best of Barbera and Nebbiolo, and the result is amazing. I find I really like blends. I also know you will just love the woman the wine is named after!
As Mario says: “It’s not that I release my wines late. The others release theirs early.” And with that I welcome his Castiglione Barolo 2015 to Norway!
There are not that many blends in Langhe, at least not compared to other wine regions. But I find blends to be quite interesting. Combining two or more grapes often brings out the best in each, resulting in a very balanced wine. This is true for the blend between Barbera and Nebbiolo!
Barbera
Barbera is the third most planted grape variety in Italy, but you can also find it in other countries like California and Australia. You will find many wines made with 100% Barbera, known for its high levels of acidity Other characteristics include deep color, full body, and low tannins.
Nebbiolo
Nebbiolo, on the other hand, is known for its tannins. It’s probably the most important grape variety in Piemonte, and the most notable expression of Nebbiolo is Barolo. With Nebbiolo you can also make Barbaresco, Roero, Gattinara, Carema and Ghemme.
There is a long history if blending Nebbiolo with other grape varieties in Piemonte. Adding in other grapes can add some color to the otherwise light Nebbiolo, but one of the main reasons is to soften the grapes harsh tannins.
Barbera + Nebbiolo blends
I’ve found I quite like Barbera + Nebbiolo blends. The Barbera adds some acidity to the Nebbiolo, and the Nebbiolo helps calm the high acidity from the Barbera. In addition, the Nebbiolo brings some structure, and you’re left with a balanced wine.
Gianfranco Alessandria L’Insieme
L’Insieme, a project started by Elio Altare aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes. Each winery makes their own blend, and in the one by Gianfranco Alessandria you’ll find 70% Barbera and 30% Nebbiolo. A fruity wine with good structure. One of the best L’Insieme I’ve had!
La Vedetta Swanti
La Vedetta wants to make the best Nebbiolo based blend, depending on what the vintage offers. Using Nebbiolo as a base, they experiment by adding in Freisa, Barbera or Dolcetto. In 2019, Swanti consists of 60% Nebbiolo and 40% Barbera. A balanced wine, with good acidity and good structure.
Elio Altare La Villa
Altare’s blend might be one of my favorites. You can truly feel the best of both varieties: well balanced tannins and good acidity.
Ghiomo Ruit Hora
Ruit Hora is Ghiomos “passion project”. Barbera was the grape from his father and grandfather, and he considers Nebbiolo to be the grape of today. So by adding 15% Nebbiolo to the Barbera, he aims to unite the two.
The Dolcetto 2019 are quite structured with lots of fruit. I find them to be a bit more complex, especially compared to 2018, giving the wine a little more “oomph”. One could argue that the Dolcetto from 2017 also had “oomph” but perhaps not complex. The warm temperature of the 2017 vintage gave the wines a bigger character, but also a lack of balance when it came to acidity and alcohol. Keep in mind, this is one person’s opinion and taste, opinions and tastes which might differ from yours.
I really like Dolcetto 2019. I know that is a general statement, but after tasting quite a few Dolcetto from 2019, I feel like I can be fairly general. Everything is relative, and my opinion may stem from the fact that I was not as impressed by Dolcetto in 2017 and 2018 as I am by 2019. Below are some of my tasting notes in alphabetical order. Enjoy!
Dolcetto 2019
Burlotto Dolcetto
Concentrated nose with aromas of cherry and red fruits. Also quite concentrated in the mouth. A beautiful Dolcetto!
A perfect Dolcetto nose. Elegant and rich with good structure. The grapes come from a vineyard in Sinio where the soil is composed of limestone with some clay. Mario vinifies his Dolcetto in stainless steel tanks.
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.
A powerful wine with a crisp nose. Fresh and fruity with good acidity. Aromas of blackcurrant, dark fruit and berries.
Marengo Dolcetto
Powerful aromas of dark berries. A good wine that’s easy to drink. Fruity. More structure than 2018
Nadia Curto Dolcetto
Nadia had an issue with storms in her Gattera vineyard where the Dolcetto grows. Maturation of the grapes was blocked due to the storm which resulted in a Dolcetto with a higher acidity. Aromas of blackcurrant, cherry and other dark berries.
As with most of the 2019 Dolcetto’s, the Paolo Scavino Dolcetto is quite structured. I really like it. Concentrated and explosive. Fruity with good length.
Trediberri Dogliani Bricco Mollea
The Bricco Mollea vineyard is located in Vicoforte, far south in Langhe. Dolcetto’s from Dogliani tend to be more intense than Dolcetto’s from La Morra, and if you combine the terroir with the 62 year old plants, you get a complex and intense Dolcetto.
Giuseppino “Ghiomo” Anfossi is a farmer first, something he will tell you when you visit him in Guarene. Come to think of it, when you plan to visit him and his family, allow for significant time, as he has a lot on his heart and numerous stories to tell. Visiting Giuseppino, Ghiomo and Guarane is fast becoming a must when visiting Langhe and Piemonte.
The Ghiomo estate, which was first established in the early 1800’s, is named after the Ghiomo farmhouse, formerly a monastery, in Guarene. Giuseppino’s winery and vineyards are located just 2 miles from Alba, smack in the middle of, but not inside any of, Barolo, Barbaresco and Roero.
Wines
Ghiomo makes wines true to terroir, using sustainable winemaking practices in Guarene. As Giuseppino says, he wants “to make wine for the land.” The soils in Guarene are rich in grey marl, clay, and a little sand, giving the wine great texture and character.
Winemaking
Ghiomo is a winery founded on honesty and respect for nature. Giuseppino, does not like to be defined as biodynamic, organic, or conventional, but rather as a farmer. Who lives and works for the well-being of the land and what they cultivate from it.
Giuseppino uses both big and small barrels for aging, depending on the wine. He believes barrique works well with Barbera, but he prefers bigger barrels for the Nebbiolo.
Fun fact
The Langhe Arneis Inprimis has a special back story. Nicola Oberto from Trediberri came up with the name, Nicola’s mom designed the label, and the hands belong to Giuseppino and Nicola’s father.
Fun fact II
Giuseppino’s oldest son plays for the Juventus team and Giuseppino’s side gig is driving him back and forth to football practice every day.
Wines
Wines available in: Norway Italy USA
Sansteu Primo
The first vintage of Sansteu Primo was 2008, the year Giuseppino’s first son was born. This wine follows a very traditional method, where the caps are submerged in the juice for about 90-100 days followed by 16-20 months in oak. The wine spends a bit of time in steel tanks before transferred into the bottle. The Sansteu Primo will then spend a total 7 years in the winery before release!
BASIC INFORMATION
Product name: Ghiomo Sansteu Primo Nebbiolo DOC Alba Superiore Grape: Nebbiolo Classification: DOC Color: intense ruby red Fragrance: raspberry, strawberry, rose petals Taste: intense, round and structured. Rich fruit and hints of oak Food pairing: pasta, red meat, cheese
VINIFICATION (Winemaking)
Method: 90-100 day maceration with submerged cap Ageing: 16-30 months in oak Minimum aging in bottle: 4-5 years
VINEYARD
Vineyard: Fussot and Dario Soil: marl Exposure: Southeast
Sansteu
Energetic yet somewhat holding back, immediate yet layered and complex, genuinely rooted in tradition and yet aiming for the stars. Sourced from south-east facing vines in Sansteu (marly soils), the wine matures for 12 months in oak casks followed by a further six months in the bottle. Wild strawberries, wild raspberries, and crushed rose petal aromas, with a hint of white tea. A distinct salty minerality (the kind often found in red burgundies), structured and long.
BASIC INFORMATION
Product name: Sansteu Nebbiolo DOC Alba Superiore Grape: 100% Nebbiolo Classification: DOC Color: intense ruby red Fragrance: raspberry, strawberry, rose petals Taste: intense, round and structured. Rich fruit and hints of oak Food pairing: pasta, red meat, cheese
VINIFICATION (Winemaking)
Method: 70 day maceration with submerged cap Ageing: 12 months in oak Minimum aging in bottle: 6 months
VINEYARD
Vineyard: Fussot and Dario Soil: marl Exposure: Southeast
Ruit Hora
The Ruit Hora is a “wine for passion” for Giuseppino. The composition of 85% Barbera and 15% Nebbiolo combine two important grape varieties in Piemonte. Barbera was the grape from his father and grandfather and Nebbiolo is the grape of today. With this wine Giuseppino wanted to unite the two!
BASIC INFORMATION
Product name: Ruit Hora Alba Riserva DOC Grape: 85% Barbera and 15% Nebbiolo Classification: DOC Color: red with violet hues Fragrance: red fruit, hints of oak Taste: rich, big structure, tannins Food pairing: red meat, aged cheese, pasta
VINIFICATION (Winemaking)
Method: 250 hour maceration Ageing: 14 months in barrique, 3 months in stainless steel Minimum aging in bottle: 6 months
VINEYARD
Vineyard: Fussot, Dario, Vignot, San Steu, Vigna Granda, Vigna Bursa and San Lusè Soil: calcareous soil, marl Exposure: south
Ghiomo Vigna Granda
Expressive aromas, wild strawberries, dried tobacco leaves, and a touch of rainy day. A very nice saline minerality to the mid-palate, soft tannins, with a long chalky mineral finish.
BASIC INFORMATION
Product name: Vigna Granda Langhe Nebbiolo Grape: 100% Nebbiolo Classification: DOC Color: brilliant ruby red Fragrance: fruity, floral, mineral Taste: elegant with persistent tannins Food pairing: appetizers, light main dishes, cheese
VINIFICATION (Winemaking)
Method: 30 day maceration with submerged cap Ageing: 12 months in oak, part barrique and part botti Minimum aging in bottle: 2 months
VINEYARD
Vineyard: Vigna Granda, Vigna Bursa and San Lusè Soil: calcareous soil, marl
Ghiomo Lavai
BASIC INFORMATION
Product name: Lavai Barbera DOC Alba Superiore Grape: 100% Barbera Classification: DOC Color: violet red Fragrance: fruity Taste: potent and rich Food pairing: red meat, cheese, pasta
I bet you didn’t know that the Cascina Fontana Dolcetto holds a special place in Mario’s heart! Personally, I think Dolcetto is quite underrated. We don’t give it enough attention. And, as it turns out, the Dolcetto grape is not the easiest to deal with. But that doesn’t stop Mario! During my last visit we spent quite a bit of time talking about Dolcetto. Turns out it’s one of Mario’s favorite to grow. Even if it can be a pain in the a**!
Winemaking
The Cascina Fontana Dolcetto is aged in stainless steel tanks. The grapes come from a vineyard in Sinio, which is outside the DOCG area. The vineyard has soil composed of limestone with some clay. Something that is very important to Mario is the fact that the wine must reflect the vintage. He said this when talking about the 2014 vintage, but it also applies to any other vintage. As you can see below, the Dolcetto has quite different expressions in the separate vintages and I like all of them!
Cascina Fontana Dolcetto Tasting Notes
Dolcetto 2019
In the words of Mario Fontana: “2019 is a great vintage.” You have this perfect Dolcetto nose, good structure and wonderful freshness. I think the 2019 Dolcetto’s are elegant and rich, with more power than 2018.
Dolcetto 2018
As Nicola from Trediberri once said, the 2018 vintage is skinny just like Miley Cyrus. The 2018 Dolcetto is light and fruity – a very drinkable Dolcetto. Lacks the structure you find in 2017 and 2019, but structure isn’t always something you strive for in a Dolcetto.
Dolcetto 2017
Compared to 2019, 207 was a warm vintage, and so the alcohol is a little higher. The 2017 has 13.5% alcohol, but because Mario is such a wonderful winemaker, you cannot taste it!
Cascina Fontana Barolo 2016
You can find tasting notes on the Cascina Fontana 2016 Barolo’s here.
Are you ready to have some wine with lamb, before the lamb turn into sheep? Maybe you’ve had your fill with all the Easter lamb, but I personally love a good rack of lamb with root veggies in the fall. As with every wine pairing, it always depends on how you cook it and what you’re eating it with. But here are some of my go to pairings.
Wine With Lamb
Wine with Lamb – general guidelines
When pairing wine with Lamb, cooking method and side dishes count. If you’re barbecuing and using a spicy marinade, perhaps a Riesling would work best. Acidity in Barbera pairs well with braised lamb, while the tannins in Nebbiolo fit nicely with a lamb shank.
Rack of Lamb
Rack of lamb – one of my absolute favorite dishes. Add some root puré and colorful carrots and you’ve got yourself a feast. With this dish, I’d go for the Nebbiolo grape. A Langhe Nebbiolo will do, like the one from Francesco Borgogno or the Marengo Nebbiolo d’Alba Vigna Valmaggiore.
Fårikål– the typical Norwegian fall dinner. Long cooked lamb in sauerkraut. Yes, you read correctly. If this is your thing, I would recommend a Barbera, like the one from Trediberri or the one from Diego Morra. You’ll want the acidity in the Barbera, so be careful not to chose a wine with too much oak.
Barolo 2016 – the vintage to rule them all? Every vintage is different. Some are hot, some are cold, some are dry and some are wet. And then you have everything in between. Sometimes, you have a vintage where everything kind of lines up. 2016 is such a vintage.
What is the best weather, you might ask. The reason it’s hard to answer this question is the fact that each step of the way, the grapes need different things. You want rain in the growing season, but not too much. During the harvest, the absence of rain is preferred. It needs to be warm, but not too warm, and you also want the nights to be cooler toward the harvest, but not too cool. The grapes are indeed quite high maintenance.
But then you have the “magic” vintages. The weather in 2016 was just about as perfect as can get for the Nebbiolo grapes. The growing season was long, there was an absence of natural disasters like hail, the weather was stable toward the end of the season and the harvest was late.
Barolo 2016
A lot of good Barolos came out of 2016, but what struck me the most is the high quality of the classic blends compared to the Cru Barolos. The classic blends are usually simpler, less complicated and can sometimes be perceived as inferior to the Cru Barolos. But in 2016 the disparity between the two is much smaller. I found the blends to be approachable, elegant, fresh and complex. It might be the year to stock up on the classic blends and give your wallet a break.
Top 5
Among the Barolo 2016s I’ve tasted, a few stood out. The unifying aspect connecting these wines was the “wow” feeling I got when I tried them. They were more than good wines, there was something extraordinary about them.
Azelia Barolo Cerretta 2016 – Now we’re talking! A powerful Barolo with an explosive nose. Notes of chocolate, tobacco, fruit. Big but sweet tannins. Burlotto Barolo 2016 – Holy shit. An incredibly approachable Barolo with elegant tannins. On the nose you’ll find hints of spices, tobacco, some chocolate and violets. Diego e Damiano Barale Barolo 2016 – Smooth and elegant Barolo with notes of leather, roses and red fruit. Excellent structure with round but persistent tannins. Francesco Borgogno Barolo Brunate 2016 – Beautiful nose, just like a Brunate should smell. Elegant wine with a long finish. Hints of tar on the nose. Marengo Barolo Brunate 2016 – Holy tits on toast. Those were my exact notes. A beautiful nose – floral and fruity. Elegant tannins, very smooth. This wine has huge potential.
Note that our tastes may differ, and these are based on my personal preferences. The wines are sorted in alphabetical order.
Barolo 2016 Tasting Notes
Andrea Oberto Barolo Commune di La Morra A very fresh Barolo with some balsamic notes. Hint of red fruit and tobacco. Tasted blind next to Barolo Rocche dell’Annunziata 2016 and Barolo Arbarella 2015.
Andrea Oberto Barolo Rocche dell’Annunziata Lovely floral and fruity nose. A big wine with sweet (round) tannins. My favorite Barolo 2016 from Andrea Oberto. Tasted blind next to Barolo 2016 and Barolo Arbarella 2015.
Andrea Oberto Barolo Albarella A very floral and feminine Barolo with hint of licorice. Tasted next to the Barolo Albarella 2015, and although 2015 is a good vintage, 2016 is definitely more expressive and approachable.
Azelia Barolo Floral and fruity nose, elegant tannins, good structure and long finish. A classic Barolo with grapes from Castiglione and Serralunga, giving the wine a good mix of feminine and masculine characteristics.
Azelia Barolo Margheria A powerful wine! Notes of tobacco, chocolate and spices.
Azelia Barolo San Rocco Another big wine from Azelia. Notes of chocolate and warm dark fruit.
Azelia Barolo Cerretta Now we’re talking! A powerful Barolo with an explosive nose. Notes of chocolate, tobacco, fruit. Big but sweet tannins.
Burlotto Barolo Holy shit. An incredibly approachable Barolo with elegant tannins. On the nose you’ll find hints of spices, tobacco, some chocolate and violets.
Burlotto Barolo Acclivi My first thought: What an extreme difference to the classic. The nose was so much more explosive. Roses, wet forest floor, spices. Smooth tannins. Spicy in the mouth.
Burlotto Barolo Monvigliero Again, so different on the nose. Typical monvigliero notes, almost like perfume. Spicy and floral. Impressive wine that is both powerful and elegant at the same time, with a long finish.
Burlotto Barolo Cannubi Floral, fruity, fresh. Bigger in the mouth than the other three. Big but with sweet tannins, making it relatively approachable now. But this is a wine I would store for a while.
Cascina Fontana Barolo “A wine complete” – Mario. Everything is good – well integrated, good nose, good structure. Elegant with a long finish.
Cascina Fontana Barolo Castiglione More masculine notes compared to the classic Barolo. Bigger in the mouth, but still elegant.
Cavallotto Barolo Beautiful nose with notes of roses, fruit and leather. Very elegant tannins.
Cavallotto Barolo Vignolo Big but approachable. Notes of roses and tobacco. Long finish.
Chiara Boschis Barolo Cannubi Explosive nose, very feminine and fresh. A very elegant Barolo.
Chiara Boschis Barolo Nia Nuova Via Nuova is a lot bigger than Cannubi, more masculine.
Chiara Boschis Barolo Mosconi A big wine with a long finish. Can feel the Monforte tannins. Huge potential!
Diego e Damiano Barale Barolo Smooth and elegant Barolo with notes of leather, roses and red fruit. Excellent structure with round but persistent tannins.
Diego Morra Barolo Zinzasco Balsamic and tobacco on the nose with a hint of chocolate. Big round tannins but they go away quite quickly and then you’re left with beautiful fruit and chocolate.
Ettore Germano Barolo Prapo A powerful yet elegant Barolo with softer tannins.
Ettore Germano Barolo Cerretta More powerful and concentrated. Balsamic nose with hints of concentrated fruit. Powerful tannins, a rustic Barolo.
Francesco Borgogno Barolo Brunate Beautiful nose, just like a Brunate should smell. Elegant wine with a long finish. Hints of tar on the nose.
Fratelli Revello Barolo The Fratelli Revello Barolo 2016 seduces you with aromas of red berries, licorice, tobacco and roses. The wine is powerful yet elegant, with a round fruity feel backed up by a good structure.
Gianfranco Alessandria Barolo Notes of oak, spices and rose petals. Big tannins, typical of a Monforte Barolo. Very good, long finish.
Gianfranco Alessandria Barolo San Giovanni This Barolo smells just like e a Barolo should smell. Some oak notes in addition to notes of licorice, leather and cherries. Big in the mouth, a typical Monforte Barolo. A tad spicy with a long finish.
Luigi Pira Barolo Marenca A more masculine and austere Barolo, but also quite crisp and fresh. Notes of tobacco, spices and menthol.
Luigi Pira Barolo Vignarionda Beautiful nose with notes of roses, red fruit and chocolate. An explosive wine with a long finish.
Marengo Barolo Smells just like a Barolo should, with notes of roses, leather and fruit. Smooth tannins that disappear quickly.
Marengo Barolo Bricco Delle Viole A more floral nose compared to the classic, with hints of roses and violets. More tannins than the classic as well.
Marengo Barolo Brunate Holy tits on toast. Those were my exact notes. A beautiful nose – floral and fruity. Elegant tannins, very smooth. This wine has huge potential.
Mauro Veglio Barolo 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.
Mauro Veglio Barolo Arborina Smells like Arborina, a beautifully feminine wine. Notes of rose petals with a hint of leather. An impressive Barolo that’s smooth in the mouth. Arborina tends to be more direct/vertical than Gattera.
Mauro Veglio Barolo Gattera Slightlymore masculine than Arborina. Notes of wet soil, spices, leather on the nose. Bigger tannins, rounder, more complex than the Arborina.
Mauro Veglio Barolo Castelletto Very spicy nose. Notes of tar and forest floor. More tannins and more structure than Arborina and Gattera.
Mauro Veglio Paiagallo Mauro Veglio Barolo Paiagallo 2016 has a very elegant nose of red berries, mainly strawberry and raspberry. The wine is powerful but elegant. Remarkably soft tannins!
Mauro Molino Barolo Bricco Luciani Feminine with smooth tannins. Red berries and floral notes.
Nadia Curto Barolo La Foia More tension than 2015. Fresh and crisp. Big but elegant.
Trediberri Barolo Roses, tobacco and tar. A wonderful, big Barolo. Might need some time in the glass to open up.
Vietti Barolo Perfect Barolo nose! A powerful wine with big tannins but they disappear quickly and you’re left with wonderful fruit.
Vietti Barolo Lazzarito Fresh nose, very fruity and floral with hints of spices and forest floor. Good structure.
Vietti Barolo Ravera Balsamic nose with hints of leather and licorice. Spicy in the mouth with a long finish. This wine needs time
Vietti Barolo Brunate Beautiful nose – floral, elegant, fruity. Powerful but also elegant. Long finish.
Words used to describe Barbera 2018: supple, mid-weight, lighter. In 2018, rain was concentrated principally during the initial period, in the month of May, a critical moment in the growing season. Cool weather dominated the first half of 2018, but higher temperatures came and the good weather persisted through the harvest period.
I found the Barbera 2018 to be quite balanced, with good acidity and good fruit. Below are some of the Barbera’s I’ve recently tasted.
Barbera 2018 – Tasting Notes
Andrea Oberto Barbera d’Alba 100% Barbera, 3-4 months in 3rd passage oak (barrique), followed by aging in steel tanks. Good acidity, with lots of fruit. A very good Barbera.
Burlotto Barbera Aves The Aves is quite high in alcohol, but you don’t feel it in the mouth. Good acidity, with notes of cherries and dark fruit.
Cascina Fontana Barbera Barbera, the Mario Fontana way! Aging 50% barrique, 50% cement for 12 months, blend after aging. Mario releases his Barbera after one year in bottle. A very fresh wine with good acidity. Notes of darker fruit and wet forest floor.
Cristian Boffa Barbera 100% Barbera from 3 different vineyards, with the age of the plants ranging from 15 to 50 years old. Aged 6-8 months in mostly used barrique. You can feel the alcohol a little on the nose and the mouth. Not your typical Barbera, probably because of the age of the vines. Notes of licorice on the nose.
Diego Morra Barbera Aged 4-5 months in tonno, with a small percentage of new oak. Good acidity. Red fruit and cherry notes, with hints of oak. A mineral Barbera that’s quite round in the mouth.
Gianfranco Alessandria Barbera Barbera 2018 has smaller character than 2017 and 2019. Notes of darker berries, like plum. A balanced wine with good acidity.
La Vedetta Barbera d’Asti Sarasino A Barbera from Asti, with grapes coming from a hill called Sarasino. Red fruit and cherry notes. This Barbera has quite high acidity.
Marengo Barbera You can feel the oak on the nose, not in the mouth. Notes of Strawberry on the nose. A very balanced Barbera with good structure and good acidity.
Vietti Barbera Tre Vigne Beautiful nose with aromas of red cherry and fresh red fruit. Crisp with good acidity and good structure. A balanced wine with a long finish!
PIEMONTEGIRL 