Acclaim

“The 2015 Barbaresco Rio Sordo is creamy and expansive, not to mention quite expressive. Attractive spiced and balsamic notes wrap around a core of dark stone fruit. Pliant, silky and beautifully resonant, with compelling balance and tons of allure, the Rio Sordo is another gorgeous wine in this range from Ca’ Rome’.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Cerretta has a bit more tannic backbone and bite than the Rapèt, but it, too, is fairly open. Leather, smoke, black cherry, menthol, macerated cherry and licorice add to a feeling of gravitas and power. The tannins could use a year or two to soften, but here, too, I get a sense the wine will develop on a relatively fast track.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Rapèt is soft, plush and inviting, with a striking core of sweet red cherry and pomegranate fruit. Already quite open, the 2015 gives the impression it will drink well with minimal cellaring. This is an especially supple style. Sweet tobacco, spice, dried rose petal and leather notes add nuance, but the Rapèt is essentially a forward, juicy Barolo to enjoy young.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Castelletto Vigna Pressenda is absolutely gorgeous. Floral, savory and intensely mineral, the 2015 captures all the signatures that make wines from this sector in Monforte so distinctive. Medium in body, focused and chiseled, the 2015 retains terrific energy, the warm, dry summer notwithstanding. There is so much to admire. The 2015 Barolo Castelletto Vigna Pressenda is a wine of real class and pedigree.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Sorì Ginestra shows why this site is so highly regarded. Soaring aromatics make a strong opening statement. Spice, menthol, licorice, macerated cherry, blood orange, leather and pine all fill out the wine’s ample frame. Powerful, deep and layered, the Sorì Ginestra is a super-classic Conterno-Fantino Barolo. In this vintage, the tannins are especially polished, something that has not always been the case with young Sorìs.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Vigna del Gris is a wine of brightness, tension and energy. As is often the case, the Gris is a bit nervous and less generous, especially on the mid-palate, than the other wines in the range. I would give it a few years in bottle to open up, but I imagine the Gris will always be a bit compact in feel. Pine, menthol, spice, licorice and black cherry lead in the somewhat nervous finish. Think of the Vigna del Gris as a Piedmontese version of a Volnay.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Mosconi is deep, succulent and richly-textured on the palate. The intensity, power and gravitas of Mosconi comes through in a wine of dark, brooding intensity. Smoke, leather, scorched earth, tar and licorice add to the wine’s distinctly virile personality. I would prefer to drink it on the earlier side.” – Antonio Galloni, Vinous, Feb. 15, 2018

“Here in its first vintage, the 2015 Barolo Bussia is positively stellar. The natural richness of the year seems especially well-suited to the house style. Black cherry, spice, leather, smoke and licorice all run through this ample, full-bodied Barolo. Readers should expect a muscular, virile style.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Cannubi is super-polished and elegant. Rich and ample, in the style of the year, the 2015 has quite a bit of volume, but the aromatics and silky tannins are very clearly those of Cannubi. Rose petal, sweet red cherry, blood orange, spice and mint add lovely top notes. Today, the 2015 gives the impression it will drink well early and mature at a relatively fast pace.” – Antonio Galloni, Vinous, Feb. 15, 2018

“The 2015 Barolo Ludo is a gorgeous entry-level bottling from Einaudi. Fruity, supple and engaging, the Ludo is a terrific choice for drinking now and over the next decade or so. Succulent red cherry, plum and sweet spice notes are all pushed forward. The Ludo is built on a core of fruit from Terlo, with smaller pieces from Cannubi, Bussia and Zuncai. Shorter fermentations exalt the fruit.” – Antonio Galloni, Vinous, Feb. 15, 2018