Italy


Showing 25–36 of 38 results

  • Scarzello Barolo Sarmassa Vigna Merenda 2017

    £69.95

    “Barolo. Just mid ruby and youthful-looking. Exciting nose of raspberry and cherry with hints of oatmeal, black pepper and iron. Amazing depth of focused fruit. Succulent cherry fruit with a layer of fine, polished tannins. Very long and finely balanced and almost unrecognisable as a product of the torrid 2017 vintage. Oozes class. Drink: 2021-2034. 17.5 points”

    Walter Speller, JancisRobinson.com (11/20)

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  • Aldo Conterno Barolo Bussia 2017

    £74.99

    “The Poderi Aldo Conterno 2017 Barolo Bussia shows a dark but busy quality of fruit that speaks more to the power of this hot vintage than it does the nuanced side of Nebbiolo. In this respect, the wine is quite typical of the 2017 growing season. It takes a while before the wine finds focus in the glass, but it does slowly come together to reveal broad layers of dark cherry, cassis and plum. There is some tannic tightness that leads to sour berry. A bit awkward at this young stage, it needs a few more years of cellar age to flesh out and reach balance. Drink: 2023-2038. 92 points”

    Monica Larner, Wine Advocate (06/21)

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  • Ettore Germano Barolo Vignarionda 2017

    £119.99

    “The Ettore Germano 2017 Barolo Vignarionda reveals a very bright and lively bouquet with ripe fruit, candied cherry, sandalwood, wild rose and rusty nail. The wine shows extra saturation, with no heaviness, and especially fine but firm tannins. Vignarionda exhibits lots of density with energy and life on the finish. Drink: 2024-2040. 94 points”

    Monica Larner, Wine Advocate (08/22)

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  • Ferdinando Principiano Barolo Boscareto 2016

    £71.99

    “The 2016 Barolo Boscareto is laced with crushed raspberry, cinnamon, orange peel and mint. Medium in body and delicate, the 2016 is enticing. Readers should expect a perfumed, gracious Barolo that shows an ethereal side of Serralunga that is quite unique. Drinking window: 2024-2034. 92 points”

    Antonio Galloni, Vinous (02/21)

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  • G.D. Vajra Barolo Ravera 2017

    £65.75

    “The 2017 Barolo Ravera is gorgeous right out of the gate. I am so impressed with its depth and pedigree. Rose petal, sweet red berry fruit, lavender, spice and dried herbs are all finely delineated in a Barolo of tremendous presence. Orange peel, cinnamon and cedar develop later, adding shades of dimension. Time in the glass brings out the wine’s stature and power. The 2017 is going to be fascinating to follow. Today, it is just breathtaking. That’s all there is to it. Drinking window: 2025-2041. 95 points

    The Vajra family produced a bevy of stellar wines from both their estates, G.D. Vajra in Barolo and Baudana in Serralunga. The 2017s are deep, fleshy and impeccably balanced. All of the 2017s were fermented in steel, where they spent 50-60 days on the skins, including submerged cap maceration at the end. Aging was done mostly in cask, with some smaller neutral oak barrels.

    “Most of our work in the vineyard is done by June,” Aldo Vajra told me. “What vines don’t like are sudden changes, so we try to do most of our work early. It’s not just the heat that is an issue, but also direct sunlight on the berries. In 2017 we left a little more fruit on the vine in order to maintain freshness and delay harvest as much as possible.””

    Antonio Galloni, Vinous (02/21)

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  • Giulia Negri Barolo Marassio 2015

    £97.95

    “From a warm and sunny vintage, the Giulia Negri 2015 Barolo Marassio offers a delicate little dance of purple fruit aromas with some tart cherry and raspberry sprinkled in there along the way. You might notice a slightly (very slightly) richer fabric here, and that touch of plumpness and fiber is entirely recognized in the characteristics of this vintage. The finish is mild in power and moderate in length. These qualities give the wine a near to medium-term drinking window. Only 2,500 bottles were released. Drink: 2023-2040. 93 points

    Following a three-year conversion process, Giulia Negri (Serradenari) is now a certified organic winery. The vineyard team adopted Simonit & Sirch pruning methods for old Guyot vines that reduce infection spots and keep the vines in good health. A new winery construction project was set to start this year, but it has been postponed temporarily because of the COVID-19 outbreak. Unfortunately, high-altitude vineyards in La Morra are sometimes vulnerable to bad weather and hail. A violent storm in 2019 caused big damage, and 40% of the fruit was lost. Giulia Negri farms some of the highest vineyards in Barolo, planted at 450 to 536 meters above sea level. They boast sweeping views of the Italian Alps with clear air, breezes and light. But weather can sometimes be an issue.”

    Monica Larner, Wine Advocate (07/20)

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  • Giulia Negri Barolo Serradenari 2018

    £59.95

    “From a vineyard site in La Morra, the 2018 Barolo Serradenari boasts a very bright and lifted bouquet that is colored by tart raspberry, wild blueberry, exotic spice and hints of campfire ash. La Morra is recognized for its fine and silky tannins, and this vintage delivers those with a little more emphasis. Drink: 2024-2038. 93 points”

    Monica Larner, Wine Advocate (08/22)

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  • Luigi Baudana Barolo Baudana 2015

    £64.99

    “The 2015 Barolo Baudana is powerful, ample and deep, with tons of brightness to play off the sweet red cherry and pomegranate fruit. Already quite expressive, the 2015 appears to have a very bright future. Even today, its balance is simply impeccable. Within the context of the year, the 2015 Baudana is one of the most polished refined wines readers will taste. Drinking window: 2022-2044. 94+ points

    The Vajra family continues to do remarkable work in revitalizing the Baudana estate. The appellation Barolo is gorgeous, while the two vineyard designates are both distinctive, as they should be. Stylistically, the wines are bigger and more overt than the Barolos the Vajras make at their G.D. Vajra estate. Then again, here we are in Serralunga.”

    Antonio Galloni, Vinous (02/19)

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  • Massolino Barolo Margheria 2015

    £69.99

    “Massolino’s 2015 Barolo Margheria is a powerful, driven wine that shows the sinewy muscles of Serralunga off to great effect. Dark red cherry, plum, iron, sage, smoke, white pepper and rose petal open up in the glass, but the Margheria is a wine of structure, power and depth, its mid-weight feel notwithstanding. As is often the case, the Margheria is a beguiling wine that shows the flavor and textural complexity Nebbiolo can reach in Piedmont’s top sites. Drinking window: 2023-2040. 93+ points

    Brothers Franco and Roberto Massolino turned out a gorgeous set of 2015 Barolos. The Massolinos gave the 2015s about 21 days on the skins. Both primary and secondary fermentation were done in cement, and the wines were aged in cask. More than those details, though, these Barolos stand out because they are very expressive to site, something that was not easy to achieve in 2015.”

    Antonio Galloni, Vinous (02/19)

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  • Massolino Barolo Parafada 2016

    £71.49

    “The 2016 Barolo Parafada is fabulous. In fact, the 2016 is one of the best – if not the best – Parafadas I have ever tasted at Massolino. The natural richness of this site marries with the translucence of the year to produce a weightless yet powerful, highly nuanced Barolo that hits all the right notes. Dark cherry, lavender, spice, mint, rose petal and licorice develop in the glass, but it is the interplay of richness and lightness that elevates the Parafada into the realm of the truly sublime. I have never tasted a Parafada like this here. What a wine! Drinking window: 2026-2041. 96 points

    Massolino turned out set of striking Barolos in 2016. The wines are vibrant and super-expressive of site. In recent years, the Massolinos have moved towards gentler winemaking, which really allows the purity of the fruit, while retaining the classic style the estate is known for. Readers will also want to be on the lookout for the 2014 Barolo Riserva Vigna Rionda, one of the great wines of that year, but also one of the most profound Rionds Massolino has made to date.”

    Antonio Galloni, Vinous (02/20)

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  • Massolino Barolo Parussi 2015

    £69.99

    “The 2015 Barolo Parussi is the most powerful and immediate of the Massolino 2015 Barolos. Dark cherry, plum, lavender, menthol, spice, tar and licorice fill out the wine’s ample frame effortlessly. In this range, the Parussi is also the Barolo that most clearly shows the natural richness of the year, and it does so to great effect. Plush, sensual and inviting, the 2015 will drink well with minimal cellaring, although time in bottle will only help. Drinking window: 2022-2040. 93 points

    Brothers Franco and Roberto Massolino turned out a gorgeous set of 2015 Barolos. The Massolinos gave the 2015s about 21 days on the skins. Both primary and secondary fermentation were done in cement, and the wines were aged in cask. More than those details, though, these Barolos stand out because they are very expressive to site, something that was not easy to achieve in 2015.”

    Antonio Galloni, Vinous (02/19)

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  • Massolino Barolo Vigna Rionda 2015

    £143.95

    “The 2015 Barolo Riserva Vigna Rionda is a magnificent wine that shows all the magic this site is so famous for. All the Rionda signatures open in the glass. Sweet dark cherry/plum, lavender, spice, mint and pine meld together in a sensual, beautifully layered Barolo that pushes all the right buttons. The 2015 is going to need a few years to soften, but it is undeniably vivid and arresting in its sheer allure. Drinking window: 2025-2042. 96 points

    Massolino’s 2017s are impressive. The Parafada is a bit closed at this stage, but the other 2017s are terrific. One of the recent developments here has been a move towards fermenting in open-top wood vats. It’s hard to say what role that has had with just a few vintages to look at, but the bigger picture is that these wines have never been more finessed. Readers will also want to check out the 2015 Rionda, a Barolo that I think will be even better in a few years’ time.”

    Antonio Galloni, Vinous (02/21)

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