“𝑰𝒍 𝑭𝒂𝒗𝒐𝒕” 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2005

📍Monforte d’Alba, Barolo, Piemonte, Italy🇮🇹

Beautiful color with a fine orange rim that doesn’t seem too oxidized.

The bouquet started offering notes of port, brown apple and prunes, but after a bit of air it blew off and revealed quite a youthful and fresh Nebbiolo for its age. Strawberry (fresh and candied), dried sweet cherry, pressed flowers, orange peel, tar, thyme, mint, charcuterie and rusty metal followed on the nose. The oak is clear too.

The palate was medium(+)-bodied with well integrated tannins and a vibrant acidity. Cherry, cranberry, raw liquorice, dark chocolate, cloves, spicy vanilla and mint. A taste of chalk and iron in the finish.

• “Il Favot” means “the favorite”

• Grapes from different small (and younger) parcels at Bussia

• Fermented in steel tanks (8 days skin contact - brings a deep color but lower tannic level) with indigenous yeast

• Aged a few months in steel tanks followed by some months in barrique

• No clarifying and filtration before bottling

An estate of the elite in the Barolo area. The history dates back to 1969, when Aldo left him and his brothers (Giacomo Conterno) wine business to start his own adventure with more modern philosophies, following Angelo Gaja, meaning shorter maceration and some barrique next to the large Slavonian barrels.

Aldo Conterno passed away in 2012, leaving the winery to his three sons, France, Giacomo and Stefano, who were all working with their father during his last yeast.

They work organically without certification, farms 25 ha with very low yields - a total of 80.000 bottles pr. year.

 ⭐️90/100⭐️ “𝑰𝒍 𝑭𝒂𝒗𝒐𝒕” 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2005 📍Monforte d’Alba

𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018

📍Castiglione Falletto, Barolo, Piemonte, Italy🇮🇹

First time tasting a Derthona. Lovely wine offering aromas of kiwi, quince, melon rind, raw white mushrooms, marzipan, chamomile  and mild petrol, resin and beeswax. There’s a mild scent of white flowers and a nice mineral touch of wet sea stones.

The wine is dry, medium-bodied and has a refreshing acidity on the palate. It brings notes of fresh pear, green gooseberry, kiwi, tangerine, ginger, stones from peach and cherry and green bitter salad.

* Grapes are harvested from vineyards located around the town of Monleale in Colli Tortonesi DOC.

* Fermentation takes place in steel tanks, ceramic containers and wooden casks.

* Aged 10 months in steel tanks, ceramic containers and wooden barrels on the lees - frequent batonnage.

The area of Colli Tortonesi DOC (eastern Piemonte) is most famous for wines based on Barbera, but the ancient, and almost extinct, variety of Timorasso is gaining a lot of attention these years. A real cult variety for those who know it.

Wines labeled as "Derthona", which is the traditional name (in the local dialect) for the town of Tortona, after which the Colli Tortonesi DOC is named, are always made by 95-100% Timorasso.

Walter Massa might be the main figure when it comes to the rise of Timorasso, but for sure giants from Barolo (like Vietti, La Spinetta and Borgogno) are helping to spread the “news” with their recently achieved vines.

 ⭐️90/100⭐️ 𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018 📍Castiglione

How can you go wrong when you have these two to choose from! ⁣

Bruno Rocca Langhe Nebbiolo 2016, possibly my best find of the year. It's a very classy Neb made from the youngest vines Bruno Rocca have. Crisp, floral, full of red cherries and that lovely Nebbiolo tannin. A great find! try it, it's bloody good stuff. ⁣

Vietti Perbacco 2016, the competition! 2016 was a cracking year in ​Piemonte and these wines highlight that. Perfumed and vibrant, the Perbacco shows the classic rose petals and fresh red cherry. Almost all of this fruit is destined to be Barolo so grab yourself a bargain! ⁣

 How can you go wrong when you have these two to choose

𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2006

Mario Minuto established Moccagatta in 1952 in the small village of same name located just south of the town of Barbaresco.

Today, the winery is run by Mario’s sons, Sergio and Francesco, and their children too.

Moccagatta is a modernist styled winery, using barrique for aging of which 20% are new (the rest 2nd and 3rd use) and short maceration (around 7 days).

The winery has worked 100% organically since 2014.

• Grapes from younger vines (also from their top crus) located in Barbaresco and Neive

Needed a bit of time to let go of some oxidized “damp basement” scent. Afterwords, a “classic” aged Nebbiolo appeard (maybe a bit too oxi still) with a bouquet offering as scent of aged port with lower alcohol, prunes, cherry, sweet liquorice, (very) old books, pencil shavings, truffle, wet wood, used leather sole, matured meat and black hibiscus tea.

On the tongue, the wine is medium-bodied and well balanced with silky tannins and vibrant acidity. Ripe cherry, warm prunes, dehydrated mushrooms, black tea with red berries, bresaola, juniper berry and iodine in the finish.

 ⭐️88/100⭐️ 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2006 📍Barbaresco, Piemonte

ℹ️ This wine is 💯 Nebbiolo from the northwestern corner of the Piedmont region in Italy. The wine must be at least 90% Nebbiolo, which is locally referred to as Spanna. Gattinara was awarded DOCG status in 1990.  The soils of Gattinara are volcanic with a noticeable red color due to the high iron and mineral content. The wine was aged for three years before release with two years in large Slavonian oak barrels.

👁 Medium garnet core with a pale tawny rim, cloudy

👃 Medium intensity on the nose. Aromas of dried currant, dried cherry, dried leaves, oregano, wilted flowers, wood charcoal, tar, orange bitters, and sun-dried tomato.

👄 The wine is dry, medium+ acidity, medium- resolved tannins, medium alcohol (13%), and medium body.  A lot of suspended fine sediment in the wine. A medium length finish of dried cherry, oregano, and orange bitters.

🔔 This Gattinara was past prime, but still enjoyable to drink if you wine with age. Any time I get that sun-dried tomato note on the nose, I know the wine is starting to fall down from gradual oxidation. The palate showed more life, with an intriguing orange bitters note. Overall, it was a fun tasting experience still, though it would have been better ten years ago.

 1970 Travaglini -  Gattinara Selezione @travaglinigattinara

2016 Fratelli Alessandria - Barolo (92 pts)

ℹ️ This wine 💯 Nebbiolo from the appellation of Barolo in the Piedmont region of Italy. The Alessandria family has been making Barolo in the town of Verduno since 1870. The grapes come from a selection of vineyards in Verduno and Monforte d'Alba. The unique soils of Verduno are a mix of sand and clay with a high proportion of limestone. The average vine age is 25 years old. Grapes are hand-harvested, destemmed, and fermented with indigenous yeasts in stainless steel tanks. The wine is aged for three years in older Slavonian and French oak barrels. The wine is bottled unfined and unfiltered.

👃 Pronounced intensity on the nose. Aromas of ripe and stewed black cherry, black plum, dried potpourri, clove, cinnamon stick, leather (new shoes), and grapefruit bitters.

👄 The wine is dry, high acidity, high drying tannins, high alcohol (14.5%), and medium+ body. The tannins are grippy and drying with noticeable spice on the palate. A medium+ length finish of ripe black fruit, grapefruit bitters, and cinnamon spice.

🔔 The 2016 Barolo from Fratelli Alessandria is filled with that classic Verduno spiciness. Overall, there was a warmth to this wine, and it craves to be paired with heartier fare. This needs a fair amount of air if consumed now, but patience will reward those who can cellar this for a few more years. The wines from Fratelli Alessandria always offer fantastic value for the price, especially as you go up to some of the single cru bottlings. Don't sleep on this producer.

 2016 Fratelli Alessandria - Barolo (92 pts)

1989 Gaja -  Costa Russi Barbaresco (98 pts)

ℹ️ This wine is mostly Nebbiolo with a touch (~5%) of Barbera blended from the single vineyard site in the Barbaresco appellation of Piedmont, Italy. From 1996 to 2011, these wines were labeled under the Langhe appellation. Starting in 2013, the wines were once again labeled as Barbaresco wines with a renewed commitment to 💯 Nebbiolo.

👃 Medium+ intensity on the nose. Aromas of ripe and dried black cherry, red plum, sweet tobacco, cedar, thyme, lavender, dried flowers, dry anise, earthy, and slight black truffle.

👄 The wine is dry, high acidity, medium+ powdery tannins, medium+ alcohol (13.5%), and medium body. The palate is layered and silky, while the tannins build with each sip. An extremely long length finish of black cherry, tobacco, lavender, and earthy spices.

🔔 Gaja's single-vineyard bottlings are always world-class, but this is a monumental wine that still has so much more life ahead of it. The color is barely showing signs of age. The bouquet has a good mix of fresh fruit and developing aromas. The palate and texture is the star of the show. It is silky and elegant but firm and structured. The Costa Russi was allowed to develop in the glass and tasted over 8 hours like a conversation with an old friend you haven't seen in years. To sum it up in one word: WOW! 🤩🤩🤩

 1989 Gaja -  Costa Russi Barbaresco (98 pts) ℹ️ This wine is

 Join us Monday, May 18th at 9 am PST as the Luciano and Giorgia from Montaribaldi to discuss the different expressions of Nebbiolo. Montaribaldi is located in the heart of the Langhe Hills, in the cozy town of Barbaresco·

🍷 We will be tasting the Rosato, Langhe Nebbiolo Gambarin, and Barbaresco Sorì Montaribaldi·

 🍇Several sides of Nebbiolo @montaribaldi  Join us Monday

ℹ️ This wine 💯 Nebbiolo from the appellation of Barolo in the Piedmont region of Italy. Aldo Vajra was one of the first Producers to adopt organic farming practices in 1971. The grapes come from a selection of high elevation vineyards (380 m to 480 m) with various southernly exposures. Albe is an hommage to the traditionally blended Barolo wines of the past. Grapes from each vineyard are hand-harvested, destemmed, and fermented separately in stainless steel tanks. The wines are aged for 30 months in large Slavonian casks, with blending occurring right before the bottling.

👃 Pronounced intensity on the nose. Aromas of carnations, roses, ripe Bing cherry, raspberry, cranberry, white pepper, tree bark, and pen ink.

👄 The wine is dry, high acidity, high ripe tannins, high alcohol (14.5%), and medium+ body. The tannins, although powerful, have a sweet ripeness to them that makes the palate very smooth. A medium+ length finish of sweet red cherry, carnations, and subtle peppery spice.

🔔 The 2016 Albe Barolo from G. D. Vajra is a beautiful entry point for people looking to explore the wines of Barolo and not need to cellar it for decades. However, I do recommend decanting it. This bottle was tasted over three days, and it improved with each day. Albe is a modern classic Baroli with elegant florals, ripe red fruit, and subtle ink and spice notes. Overall, it is tough to beat the quality that you are getting with this wine for the price.

 2016 G. D. Vajra - Albe Barolo (93 pts) @gdvajra _barolo ℹ️

2013 Produttori del Barbaresco - Montestefano Barbaresco Riserva (93 pts)

ℹ️ This wine is 💯 Nebbiolo from the Montestefano cru of Barbaresco, in the Piedmont region of Italy. The Montestefano cru is in the Eastern part of the village of Barbaresco. The elevation is 230-280 m and has a Southern exposure. The soils have a higher concentration of calcium content than most of the other vineyards in Barbaresco. The wines of Montestefano are often riper due to the Southern exposure, resulting in fuller body and higher tannins. It was first produced as a single vineyard in 1974.

👃 Medium intensity on the nose. Aromas of violets, roses, bing cherry, dried strawberry, mission fig, rhubarb, blood orange peel, tree bark, tobacco, and earthy.

👄 The wine is dry, high acidity, high drying tannins, medium+ alcohol (14%), and medium body. The acidity and tannins dominate the palate, which is still quite brooding.  The finish is medium+ length of sweet cherry, citrus peel, and earthy notes.

🔔 Montestefano can be broader wine than some other Crus, but this bottle was very tightly wound. The floral notes and red fruits were in good concentration, albeit on the delicate side. There is a lot of structure here, starting with acidity and finishing with a tannic bite at the end. This wine craves food alongside it, but it certainly needs 5-10 more years in the cellar.

 2013 Produttori del Barbaresco - Montestefano Barbaresco

🤔 Sometimes you just get mesmerized by a wine. After being trapped in a bottle for so long this need air to come alive. The next thing you know the bottle is empty and I almost forgot to take notes. The key word is "almost"·

🎥 There is a filter on the video. The full post with notes will be unfiltered·

 🍷1964 Gaja - Barbaresco · 🤔 Sometimes you just get

1989 Vietti - Rabajà Barbaresco (95 pts)

ℹ️ This wine is 💯 Nebbiolo from the Cru of Rabajà in the Barbaresco appellation of the Piedmont region of Italy. Rabajà is considered to be one of the more robust Crus of Barbaresco.

👃 Medium+ intensity on the nose. Aromas of dried cranberry, dried cherry, cooked rhubarb, cherry skin, used oolong tea leaves, rosehip, roasted mushroom, slate, nori seaweed, and dried roses.

👄 The wine is dry, high acidity, medium+ grippy tannins, medium+ alcohol (13.5%), and medium body. If time has mellowed these tannins, then I hate to imagine what they were like 20 years ago. A medium+ length finish of dried red fruits, salty nori, and subtle oolong tea.

🔔 An impeccable bottle of Barbaresco from Vietti doesn't look like they make a Rabajà bottling anymore. Definitely, on the elegant and ethereal side of Nebbiolo that is very acid-driven, that initially was sharp on the palate. The tannins are still fierce and drying, but with a filigree texture to them. Overall, highly enjoyed the wine that speaks to the pedigree and longevity of Vietti wines.

 1989 Vietti - Rabajà Barbaresco (95 pts) @vietti _winery ℹ️

ℹ️ This wine is 💯 Nebbiolo from two estate vineyards from the Barolo appellation in the Piedmont region of Italy. One vineyard is located in Serralunga, and the other is located in La Morra. In both cases, Gaja makes Cru bottlings out of adjacent vineyards. The grapes from each vineyard are harvested and vinified separately. The wines are aged in French oak barrels for 12 months and then blended. The wine is aged an additional 18 months in botti. 2016 is considered an exceptional vintage in Barolo.

👃 Medium+ intensity on the nose. Aromas of ripe red currant, Bing cherry, rose, rose stems, oak, smoke, orange peel, twizzler, and a slightly herbal spicy mint note.

👄 The wine is dry, high acidity, high drying tannins, high alcohol (14%), and medium body. The palate has a ton of structure despite the moderate weight. A medium+ length finish of ripe red fruit, oak spice, and mint tea.

🔔 2016 DaGromis is probably the best vintage of this wine that I have tasted. No doubt this is due to the exceptional quality of the 2016 vintage and the pedigree of winemaking. None of the wines from Gaja would be considered "affordable," but given the factors above, this seems like a relative "value" in the lineup. This wine skirts the line of Modern and Traditional. Definitely modern due to the use of barrel, which is noticeable, but still Traditional due to the restrained profile. Well done!

 2016 Gaja - DaGromis Barolo (93 pts) ℹ️ This wine is 💯

Please tell me your favorite Barolo producer?

🇮🇹 2016 Fratelli Alessandria - Barolo

 Please tell me your favorite Barolo producer? 🍷🆚🍷 Next Wine

What Special Bottle are you saving to share with your wine friends❓

1978 Giacomo Borgogno & Figli - Barolo Riserva (96 pts)

ℹ️ Giacomo Borgogno & Figli is considered a historical producer and prides itself on being a champion of the traditional style of Barolo. The wine is 💯 Nebbiolo. Sourced from these Barolo Vineyards: Liste, Cannubi, Cannubi San Lorenzo, Fossati, and San Pietro delle Viole.  The vineyards all have a south or southeast exposure, and the soils are Calcareous and Clay Marl. 1978 is considered a great vintage in Barolo.

👁 Medium garnet core with a pale tawny rim

👃 Pronounced intensity on the nose. Aromas of dried leaves, tobacco, black truffles, dried red cherry, dried red currant,  dried strawberry, roses, thyme, anise, vintage leather, earthy, and Pu'er tea.

👄 The wine is dry, high acidity, medium grippy tannins, medium+ alcohol (13.5%), and medium body. A long length finish that shows flavors of dried red fruits, roses, and Pu'er tea.

🔔 This bottle was a gift a few years ago from my wife that she purchased directly from the importer. Given the cork condition, it was likely recorked and was a late release from the winery. This stunning bottle speaks to the aging potential of the 1978 vintage. The tannins still had quite a bit of grip, which must have been brutally tannic when young. The bouquet was continually evolving in the glass, while the acidity drove the wine on the palate. This was a beautiful wine representing a little piece of Piedmontese history.

 What Special Bottle are you saving to share with your wine

2016 Serafino Rivella - Barbaresco Montestefano (92 pts)

ℹ️ This wine is 💯 Nebbiolo from the Barbaresco appellation in the Piedmont region of Northwest Italy. This wine is from the Montestefano Cru, which is one of the most highly regarded in Barbaresco. The vineyard is next to his house, which he cares for as one would a private garden. The organically farmed vineyard was planted in 1963 on south-facing slopes with the first vintage in 1967. The Montestefano soils are limestone with clay and tufo underneath. The grapes are hand-harvested and macerated for 3-4 weeks. The wine has long aging of 34 months in large neutral botti and 6 months in bottle. Only 750 cases are made each year.

👃 Medium+ intensity on the nose. Aromas of ripe red cherry, red currant, dried cherry, fruit leather, dried herbs, dried roses, leather, and asphalt.

👄 The wine is dry, high acidity, high drying tannins, high alcohol (14.5%), and medium+ body. More expressive on the palate. A medium+ length finish of dried cherry, rose, and lavender.

🔔 A super culty Barbaresco producer that only makes two wines and has zero online/social presence. The juice is an outstanding old school Barbaresco, light and airy on the nose, with depth and structure on the palate. This wine was consumed way too young, give this wine 5-7 years, and it will be singing a very different tune. This bottle is the pinnacle of finding a gem on a well-curated wine list

 bang-up job of curating beautiful wines from around the world. 🍷🌎

 2016 Serafino Rivella - Barbaresco Montestefano (92 pts) ℹ️

1964 Luigi Calissano - Barolo Riserva Speciale (92 points)

ℹ️ Luigi Calissano was one of the pioneer wine Producers in Piedmont, Italy. In 1872 he established Luigi Calissano & Figli. They made Barolo, Barbaresco, other Langhe red wines, and sparkling wines. They are best known for their vermouth. At the turn of the 20th century, they were one of the largest Producers and opened up international markets by supplying wine to cruise ships crossing the Atlantic. Today, this winery is no longer in business. This wine was purchased at auction despite knowing very little about the producer based on the excellent fill levels, outstanding color, and the reputation of the 1964 vintage in Piedmont.

👁 Pale garnet color with a slight tawny rim.

👃 Medium+ intensity on the nose. Aromas of loads of dried red cherry, dried cranberry, dried strawberry, forest floor, wilted violets, wilted roses, tobacco, menthol, and leather.

👄 The wine is dry, high acidity, low resolved tannins, medium alcohol (13.5%), and medium- body. The palate still shows fresh tart red cherry in addition to the flavors mentioned on the nose. A medium length finish of dried red fruit, dried flowers, and leather.

🔔 This wine is a little piece of history in the bottle. I love the old school label and had fun trying to find some background information for this post. The wine is a little past peak and on the slow decline. Wines of this age that still show life and charm resonate for me. I have a few more bottles left that I plan to open over the next few years. I love finding little gems like this at auction.

🍷 Several people requested notes on the wine glass. Tasted with the Conterno Sensory wine glass from

 and this glass is absolutely amazing. Probably one of my favorite stems.

 1964 Luigi Calissano - Barolo Riserva Speciale (92 points)

1964 Nervi - Gattinara Riserva del Titolare (93 pts)

ℹ️ This wine is from the Gattinara appellation in the Piedmont region of northwestern Italy. The sub-region is known as Alto Piedmont. Nebbiolo is the main grape of the region, but it is locally known as Spanna. Gattinara appellation rules require that the blend be at least 90% Spanna. A blend may include up to 10% Uva Rara. A blend may also include up to 4% of Vespolina. Gattinara is known Volcanic gravel soils and high elevation. Nervi is the oldest wine estate in Gattinara that was founded in 1906. Nervi has some of the finest vineyards with a long-standing history and pedigree. The historic winemaking methods are known for long fermentations and aging for 3-4 years in neutral Slovenian oak botti. In 2018 Nervi was acquired by Roberto Conterno.

👁 Pale garnet color with a watery rim.

👃 Medium intensity on the nose. Aromas of freshly paved asphalt (subsides with air), dried strawberry, dried red currant, sour cherry, leather, dried roses, forest floor, marjoram, and pu er tea.

👄 The wine is dry, high acidity, low resolved tannins, medium alcohol (13%), and medium- body. The palate shows more stewed red fruit than dried in comparison with the nose. A medium+ length finish of sweet stewed red fruit, leather, and pu er tea.

🔔 WOW! I had very minimal expectations of this bottle given its age, just WOW! The wine needed 30 minutes of air to blow off the asphalt note that dominated the nose. There was a sweet of fruit that carried on to the finish. Nervi was the top Producer of that era. This bottle is a Riserva, a legendary vintage in Piedmont, and pristine storage from a collector in Italy has culminated in an excellent drinking experience. I will drink my history lessons any day of the week. It is clear why Conterno purchased this estate. Imagine what new levels he will take these wines with future vintages as he starts to understand what the vines can deliver.

 1964 Nervi - Gattinara Riserva del Titolare (93 pts)

𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐 “𝑫𝒊𝒔𝒂𝒏𝒇𝒓𝒂𝒏𝒄𝒆𝒔𝒄𝒐”, 2017

📍La Morra, Barolo, Piemonte, Italy🇮🇹

Roberto established the winery in 1986, and today he rules over parcels on some of the best and most prestigious vineyards of La Morra.

He is an exceptional farmer and winemaker and his methods in the vines are extremely careful: He fertilize each plant (not the whole vineyard and no chemicals), and he thins out the vines at least twice before harvest - in July to make sure only 5 clusters are on each plant, and in August where he almost cuts away 30% of each cluster.

In the cellar, Roberto is considered somewhere between a modernist and a traditionalist due to his mix of small and big barrels (some new, some old), but still with a long maceration.

- Total production: Around 45.000 bottles

• Hand-harvested from the vineyards of Vigneti S. Francesco and Fontanazza in La Morra

• Spontaneous fermentation in steel tanks

• Aged 12 months in tonneaux and barrels of 25 hl each (30% new) followed by 8 months in steel tanks

Very expressive on the nose right from the start. For a Langhe, it’s very dark offering dark cherry, blackberry, strawberry wine gum, chocolate, Bassett’s brown liquorice, cloves, rose petals and violets, fresh asphalt and watermelon rind.

The palate is medium-bodied, a bit fat in structure, with fine small tannins and medium acidity. Elderberry, fresh dark cherry, sweet blueberry, black liquorice, coconut, black truffle, vanilla. Long finish with a graphite-like minerality.

Greater depth than most Langhe Nebbiolos!

 ⭐️92/100⭐️ 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐 “𝑫𝒊𝒔𝒂𝒏𝒇𝒓𝒂𝒏𝒄𝒆𝒔𝒄𝒐”, 2017 📍La Morra

The Valdisole project began in 2015 with Giuseppe Amato and Kyriaki Kalimeri behind it. Since Giuseppe doesn’t originate from a family of winemakers, he decided to buy a vineyard, and so, it happened that the first vineyard, half a hectare of abandoned Nebbiolo, was bought on a website specialized in used second-hand things (yes!).

Kyriaki, originally from Greece, is an electronic and computer engineer who entered the wine world simply out of curiosity. She met Giuseppe during sommelier classes, and shortly after, the Valdisole became reality.

“Amos” (“Άμμος”, in Greek) means sand, referring to the terroir of this vineyard, bringing elegance and finesse to the young vines (20 years old).

Hand-harvested, spontaneously fermented in steel tanks and oak tonneau, followed by two years in old barrique and 6 months in the bottle.

Only 20 mg/L sulphur are added during bottling.

An intense in-your-face-bouquet; slightly reductive to a start, followed by a heavy scent of sweet cherry wine gums, sweet Finnish liquorice, extremely floral/perfumed notes (violets , lavender and rose petals), tar, white mushrooms and a touch of fresh forest floor. After an hour, more oxidative notes came through like brown leaves, truffle and clay pot. Still very fruity.

Medium(+)-bodied with high acidity and soft tannins. It’s very direct and fruit driven - well balanced between freshness and fruit sweetness with notes of ripe strawberry, hard raspberry candy, raw liquorice root and herbs. A bit salty finish.

 ⭐️90/100⭐️ Valdisole Amos, 2017 📍Roero, Piemonte, Italy🇮🇹 🍇

Aldo Conterno is one of the most famous houses of the Barolo region, located in the northern part of Monforte d’Alba (3 km east from Barolo village), starting its adventures in 1969.

The estate, which vinifies exclusively its own organically grown grapes, consists of 25 hectares of vineyards - all Barolos are from exclusive parcels inside the vineyard of Bussia.

The yields per hectare are extremely low to secure great complexity and intensity, and the total production is about 80.000 bottles a year.

Since Aldo passed away in 2012, his three sons, Franco, Giacomo and Stefano, have run the winery.

The grapes are manually harvested from “Cicala” (meaning “balm-cricket”), a small, steep and very sunlight exposed parcel inside the Bussia vineyard, with +50 year old vines.

The wine is fermented in steel vats with 30 days maceration and spends three months in steel before multiple rackings and aging in 25 hectoliter Slavonian oak barrels for 29 months before bottling.

This is a stunning Barolo, but very young and a bit tight.

The bouquet is dark, concentrated and dusty with cherry, raspberry, plums, perfumed rose petals, fresh truffle, dry leaves, red clay bricks and rusty iron.

The palate offered strawberry and cranberry followed by rooibos tea, raw liquorice, bay leaves and cooling menthol.

It’s got a nice balance between creaminess, grippy fine-grained tannins and acidity, but will definitely be better with more age and increase the beauty and the balance. Lots of potential!

 ⭐️92+/100⭐️ Poderi Aldo Conterno Barolo Bussia Cicala, 2014

Grapes are mostly harvested from the Barolo area, but the recent vintages contain Nebbiolo from the area of Barbaresco as well.

Malolactic fermentation is done in both barrique and big Slavonian oak - 2 years of oak maturation follow.

First of all, the wine was pretty much closed. Maybe it’s a bit too young, but it didn’t really express a lot - a little disappointing since I really love Vietti’s wine.

Aromas are in the lighter end of the scale. A bit of spices, menthol, candied raspberry, violet and pepper.

Light and fresh palate of strawberry and raspberry, a bit of leather, raisins, liquorice and a nice balsamic finish.

Looking forward to try this vintage again another year...

 ⭐️86/100⭐️ Vietti “Perbacco” Langhe Nebbiolo, 2017

- La Morra, Barolo, Piemonte, Italy🇮🇹

Leather, dried rose, ground coffee beans, dried cranberry and raw liquorice.

 Aurelio Settimo Barolo “Rocche”, 2001 - La Morra, Barolo

From one giant to another in this fantastic lineup...

Maybe the best Shiraz from Australian ground - the elegant and rare “Warhorse”-singlevinyard wine from

The legendary hilltop of Sorì Tildìn in Barbaresco, named after Giovanni and Angelos mother/grandmothe, is the origin to this iconic wine,

 , is known for his fantastic and complex wines with a perfect symbiosis between powerful oak and minerality. A hard to get finesse of which he masters brilliantly.

Quality combined with geography and history makes the

) one of the world’s most prestigious wines..

Some unique experiences await in the nearer future🍷🔥

 From one giant to another in this fantastic lineup... Maybe

One of the most refined and polished “farmer wines” I’ve ever had.

The estate was founded in 1918 by Bartolomeo Mascarello and his son Giulio, who later thought his son, Bartolo, the winemaking magic. Since 1945, Bartolo has established a name as one of the greatest winemakers in Barolo’s history, who carried the traditional Barolo philosophies until he passed away in 2005, leaving the winery to his daughter, Maria Teresa, who continues the making of the legendary wines of Mascarello in the spirit of her father.

The grapes for the Barbera d’Alba are organically cultivated and handharvested from a 0,6 he parcel in Cannubi (San Lorenzo).

Only indigenous yeasts are used for the fermentation in concrete tanks, followed by 24 months elevation i Slavonian botti.

- 5000 bottles made (total winery production: 30.000 bottles)

The bouquet is quite its own and very different from most Barberas I’ve had. Less heavy and powerful but still very expressive and super interesting.

It opens beautifully after half an hour offering notes of sweet cherry, blackberry crumble, perfumed pressed (slightly rotten) red flowers and cow chip (!), matured meat, cocoa, old coffee beans, pencil shavings, leather, mild pepper, forest floor and rust.

The palate is medium-bodied with a fine, matching acidity and almost no tannins. Sour cherry, ripe strawberry, dried redcurrant (all a bit cooked), a hint of liquorice, old tobacco and a twinge of tar on the tongue.

The alcohol is a bit too expressive on the palate, but this farmer wine is still incredible!

 ⭐️91+/100⭐️ Cantina Bartolo Mascarello Barbera d’Alba, 2017

𝑩𝒖𝒔𝒔𝒊𝒂 𝑩𝒂𝒓𝒃𝒆𝒓𝒂 𝒅’𝑨𝒍𝒃𝒂, 1992

Bussia is a large and legendary vineyard stretching from the village of Monforte d’Alba to somewhere in between Barolo and Castiglione Falletto. In fact, the cru is so big, that originally it was devided into 14 smaller parcels to make it easier to navigate and understand the terroir (which varies a lot), to know the altitude (ranging from 210-460 MAMSL) and exposure. All important markers for the style and quality, which also varies a lot.

Today, Bussia is mainly known for Nebbiolo, which is a great translater of terroir, which makes it possible for the producer to make very different Barolos from the same Cru, but with different lieu-dits (sometimes named on the label). Often, the outcome is well structured and powerful wines.

Through history, the Cru has hosted Barbera and Dolcetto too.

Fermented in steel tanks followed by 10-12 months in a mix of  barrique, big French oak casks and steel tanks.

Beautiful color - faded a bit during the years. Almost transparent now.

The bouquet is light and elegant, offering perfumed notes of pressed flowers and black hibiscus tea followed by dried raspberry, ripe cherry, dried chanterelles, mild truffle and orange peel with cloves.

The palate is super light with a mild refreshing acidity and no tannins at all. Cherry, cedar, red spicy lomo iberico, pepper and white mushroom on the tongue.  Funny stuff, but not a big thing.

Barbera isn’t famous for its aging potential, but fun to try.

 ⭐️88+/100⭐️ 𝑩𝒖𝒔𝒔𝒊𝒂 𝑩𝒂𝒓𝒃𝒆𝒓𝒂 𝒅’𝑨𝒍𝒃𝒂, 1992 📍Castiglione

In the fog-prone hills of Barolo, more precisely in La Morra, Giulia Negri is gaining more and more respect in wine communities spread far outside the Italian borders.

In 2014, she took over the management of her father’s winery, Serradinari, in the age of just 24. After years of studying different winemaking techniques in Piemonte (and Bourgogne), she chose to replace the Burgundian barriques in the cellar to big old botti grandi to minimize the oak’s influence on the wine, and to maximize the expression of the Piedmontese terroir - and to unfold Nebbiolo’s great nerve and beauty. And I must say her wines live up to her ambitions.

The grapes of “Marassio” are harvested from a parcel in the vineyard of Serradenari (the highest located vineyard in Barolo).

Fermentation is all natural, and the wine spends 30 months in big, old Slavonian oak barrels.

3.000 (organically certified) bottles are made.

The bouquet is simply wonderful, revealing beautiful fruity scents and a wide perfumed floral spectrum - without lacking of Nebbiolo’s (in this case mild) dusty claypot and tar-like notes. Strawberry, dried cranberry, mild black tea, truffle, menthol and flowers such as rose petals and violets, finished with great minerality.

The palate is light and refreshing with a vibrant acidity. The tannins still need to integrate, but they were softer than expected.  Dried, candied red berries, white pepper, a hint of raw liquorice and huge minerality - extreme chalky finish. Pure joy!

It’s drinking superbly at the moment, but several more dimensions of joy will be given to those who can wait.

 ⭐️91+/100⭐️ Giulia Negri Barolo “Marassio”, 2016 📍La Morra

- Vergne, Barolo, Piemonte, Italy🇮🇹

No need for a bigger description. Just drink this lovely and energetic Nebbiolo 🙌🏼 But lovely small place this Barolando Ristorante. Been there twice. Always a great pleasure visiting them - delicious food, sweet and pleasant staff and of course a well setup wine card.

One from the staff was even driving me and my friends back to Castiglione Falletto after the resturant’s closing time, because we were stupid enough to think we could walk back in the middle of the night (stupid tourists...). They insisted because of the danger of wildboars - very kind! And nice ride...!

⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ 10 stars to the restaurant. See you another time! 😊🍷

⭐️90/100⭐️ “𝑰𝒍 𝑭𝒂𝒗𝒐𝒕” 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2005 📍Monforte d’Alba

⭐️90/100⭐️ 𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018 📍Castiglione

How can you go wrong when you have these two to choose

⭐️88/100⭐️ 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2006 📍Barbaresco, Piemonte

1970 Travaglini - Gattinara Selezione @travaglinigattinara

2016 Fratelli Alessandria - Barolo (92 pts)

1989 Gaja - Costa Russi Barbaresco (98 pts) ℹ️ This wine is

🍇Several sides of Nebbiolo @montaribaldi Join us Monday

2016 G. D. Vajra - Albe Barolo (93 pts) @gdvajra _barolo ℹ️

2013 Produttori del Barbaresco - Montestefano Barbaresco

🍷1964 Gaja - Barbaresco · 🤔 Sometimes you just get

1989 Vietti - Rabajà Barbaresco (95 pts) @vietti _winery ℹ️

2016 Gaja - DaGromis Barolo (93 pts) ℹ️ This wine is 💯

Please tell me your favorite Barolo producer? 🍷🆚🍷 Next Wine

What Special Bottle are you saving to share with your wine

2016 Serafino Rivella - Barbaresco Montestefano (92 pts) ℹ️

1964 Luigi Calissano - Barolo Riserva Speciale (92 points)

1964 Nervi - Gattinara Riserva del Titolare (93 pts)

⭐️92/100⭐️ 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐 “𝑫𝒊𝒔𝒂𝒏𝒇𝒓𝒂𝒏𝒄𝒆𝒔𝒄𝒐”, 2017 📍La Morra

⭐️90/100⭐️ Valdisole Amos, 2017 📍Roero, Piemonte, Italy🇮🇹 🍇

⭐️92+/100⭐️ Poderi Aldo Conterno Barolo Bussia Cicala, 2014

⭐️86/100⭐️ Vietti “Perbacco” Langhe Nebbiolo, 2017

Aurelio Settimo Barolo “Rocche”, 2001 - La Morra, Barolo

From one giant to another in this fantastic lineup... Maybe

⭐️91+/100⭐️ Cantina Bartolo Mascarello Barbera d’Alba, 2017

⭐️88+/100⭐️ 𝑩𝒖𝒔𝒔𝒊𝒂 𝑩𝒂𝒓𝒃𝒆𝒓𝒂 𝒅’𝑨𝒍𝒃𝒂, 1992 📍Castiglione

⭐️91+/100⭐️ Giulia Negri Barolo “Marassio”, 2016 📍La Morra

G. D. Vajra Langhe Nebbiolo, 2017 - Vergne, Barolo

⭐️88/100⭐️ Cavallotto Pinner, 2019 📍Castiglione Falletto

Agricola Brovia Barolo, 2015 - Castiglione Falletto

Aurelio Settimo Langhe Nebbiolo, 2015 - La Morra, Barolo

Produttori del Barbaresco Moccagatta Riserva, 1978 -