Winemaking: Fermentation with long maceration on the skins, followed by malolactic fermentation. Aged a minimum of 2 years in large oak barrels. Long aging in bottle.

James Suckling: “Lots of tar and plums on the nose, yet it remains fresh and focused. Medium-bodied with firm tannins and a fresh finish. Attractive and focused for the vintage. Drink after 2024.”

Wine Enthusiast: “This Barolo opens with an equal footing in both savory and fruity camps. Wild herbs and spiced tea combine with fresh raspberries, cranberries and blood orange zest to create an exotic and intriguing nose. The palate is round and has more lush red berry fruits such as black cherry and strawberry with round tannins and a fruitier finish than expected. It’s good now but will age. Drink now–2035. — Jeff Porter”