Barolo
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Barolo
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Barbera from Monforte d'Alba, Barolo
Our Barbera d'Alba Superiore is made from Barbera grapes grown on our own vineyards. These vineyards are planted on Helvetian soil, which lends structure and elegance, enhanced by approximately one year of aging in wood. The color is an intense ruby red, tending towards violet and purple. On the nose, it offers vinous aromas of red and black fruits such as cherry, plum, and blackberry. The palate is full and robust, with a pleasant flavor of typical red and black fruits and a pleasant sensation
Barbera from Monforte d'Alba, Barolo
Tasted from cask, the 2023 Barbera d'Alba Carrà is hugely promising. It's one of my favorite wines in this range so far. Deep and explosive, the 2023 offers a captivating mix of dark fruit, along with a host of complicating floral, savory and mineral overtones. It's a very serious wine in the making. That's not terribly surprising, given how captivating the Barberas were at Vietti during the Currados tenure.Antonio Galloni, Vinous 90-93 PointsNote on the 2022: The love of Barbera s
Nebbiolo from Monforte d'Alba, Barolo
The 2023 Nebbiolo d'Alba San Sebastiano hails from older vines at Bricco Lago and saw the longer aging required by the appellation. From cask, it is a gorgeous and romising wine. Dark varietal fruit, graphite, lavender, sage and spice soar from the glass. Bright acids and veins of tannin shape this vibrant, wonderfully salivating Nebbiolo I can't wait to taste it from bottle.Antonio Galloni, Vinous 90-93 Points
Nebbiolo from Monforte d'Alba, Barolo
From Ravera in Monforte. As the vines age they will make Barolo! From Ravera in Monforte, this is made from the youngest vines (that will eventually be made as Barolo) and is made the same way as her three Barolos and then aged in barriques for twelve months. As a baby Barolo, this has some serious pedigree with rich, plush fruit of red berries with crushed flowers. Hard to beat for the money and an ‘affordable’ cellaring option.**Due Sept 2025**
Nebbiolo from Commune di Barolo, Barolo
From one of the Barolo Boys, it's only fitting that 2013 has ended up as the release in the year of Domenico's Passing A Barolo with a great purity of darker fruit, hints of tar, and, a perfumed lift of violets. Just a lick of oak adding to the wine's complexity. Lovely generosity and length of fruit. Long even tannins.
Nebbiolo from Monforte d'Alba, Barolo
From Ravera in Monforte. As the vines age they will make Barolo! From Ravera in Monforte, this is made from the youngest vines (that will eventually be made as Barolo) and is made the same way as her three Barolos and then aged in barriques for twelve months. As a baby Barolo, this has some serious pedigree with rich, plush fruit of red berries with crushed flowers. Hard to beat for the money and an ‘affordable’ cellaring option.
Nebbiolo from Monforte d'Alba, Barolo
A massive surprise, the oak is no longer the dominant feature of the Clerico wines. Hoo fucken’ ray! We have balance! I can see fruit, I can see the Commune and I can happily swallow the beverage and want to go back for another sniff. I couldn’t even say that about the 2016’s. So what’s going on? Domenico did so much to help revitalise Barolo, it would however be fair to say that after the early revolution, evolution was very slow. The wines often dominated by overt oak and tough tannins
Nebbiolo from Monforte d'Alba, Barolo
This is an excellent evolution for Clerico. The Barolo di Monforte has wonderful harmony. Very expressive, where historically Monforte shows much firmer, structured tannins. Demonstrating how the hand of the maker can create a wine that is more approachable upon release.The tannins are exceptional, long, even and fine. Yes, structurally present in a very good way and with the core of fruit to hold them. This will undoubtedly deliver more in the bottle as it resolves and the secondary devel
Nebbiolo from Monforte d'Alba, Barolo
The bold Cru's of Monforte demand a little. That's sorted so it's time to hook in! The bold Cru's of Monforte demand a little. I've sorted that for you so it's time to hook in!'Intense and full of youthful energy, it delivers succulent black cherry and black raspberry sensations accented with notes of black pepper, new leather, cinnamon, clove and Mediterranean herbs. The vibrant palate is supported by a tannic backbone and lively acidity that promise serious cellaring potential. Drink 2020�
Nebbiolo from Monforte d'Alba, Barolo
All of those Monforte tannins offering up a delightfully edgy mouthfeel. Understanding of how Sordo's Perno evolves, you can see exactly where this will end up. Grap a 2015, 2010 Riserva, 2008, 2004 or 2001 from our museum collection and you'll see!Yes it’s tight now. Give it 5 years and you will go to a very happy place. The 2010 Perno Riserva and 2008 Gabutti Riserva where the first 2 Sordo Barolos I drank. They lit a fire and I see everything in the 2019 that excited me about the 2010.
Nebbiolo from Bussia, Monforte d'Alba
Oh so pretty! This is very well played. Bussia is right in the north of Monforte, which as a whole was very poorly defined during the MGA classification. It tends to produce wines of more elegance than many of the Crus further south in Monforte. Barale’s 2018s have been beautifully composed. The Bussia tannins are fine and restrained. The development and oxidative handling demands quality fruit and it has that with a solid core of red fruits layered in with savoury, earthy notes. I’m enjoyin
Nebbiolo from Monforte d'Alba, Barolo
Classic Sordo Perno, The darkness and oppulence of fruit on the nose. The palate very tightly would closed. Yet you can see the core of fruit behind it. Juvenille and in need of the usual 5 years to settle. Everything in its place and ready to go. Inkling of the truffle and secondary character.Grab a 2021 Ca' di Press Barolo 'Perno' for a tasty side by side.Paul Kaan, Wine DecodedID 94
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