Traditional ' wine making by Bruno Giacoso - wow, he's done it again!

'Good full red. Wonderfully scented nose of red berry syrup, rose petal and minerals. Dense, lush and seamless, but with racy, fresh fruit and compelling inner-mouth perfume. Solidly structured, layered and very deep, with a palate-staining, perfumed aftertaste. A great Barolo in the making. Likely to be long-lived, even if it's not especially austere in its early years in bottle.(WS)'

'Especially impressive for firm but elegant tannins. This Barolo is rich in raspberry, leather and anise aromas. Very refined and balanced with abundant flavors of chocolate and tobacco. Big! Recommended with beef dishes (especially those with a Barolo based sauce) some game and smoked cheeses.

Made from 100% Nebbiolo. First vintage bottled in 1960, 19,000 bottles produced annually.(winery)'

'Put this one to rest for 7-10 years. It should hold together just as well for at least 15-20 overall.(LG)