Mostly sourced from a plot of young vines in Berri on the western edge of La Morra with 20% of the fruit coming from Capalot in the center of the zone. The wine ferments in concrete with native yeast for 3 weeks and spends two years aging 50 HL Botti. andnbsp;This is Barolo that is pure and bright, easy to drink with silky tannins and bright acidity, and appealing floral aromas on the nose. To find Barolo that captures so much allure at this price point is rare indeed!
Yoo bobby sagger
Yoo bobby sagger9.1
Fantastic Barolo with grilled sirloin. Potentially even better in a few years!
Fantastic Barolo with grilled sirloin. Potentially even better in a few years!9.5