Description
Mint and menthol aromas swirl around the core of cherry and strawberry in this linear, well-structured red. There’s nice viscosity, and overall this is harmonious and complex. Iron, tobacco and wild herb notes chime in for good measure. Energetic finish. Best from 2028 through 2047.
Rinaldi’s methods are among the most traditional among Barolo’s truly great producers and his wines are monuments to this approach—powerfully structured, hauntingly perfumed, very slow to mature and completely without concession to current fashion.
Rinaldi states his philosophy this way: “I don’t want a wine that pleases easily … when someone says I like it or I don’t like it and that’s it”, he told The Art of Eating’s Edward Behr in 2000. Rinaldi wants Barolo that is “austere, severe, that demands research. It takes time. You have to study, to think, to understand, like all of art. It isn’t simple but complex; it doesn’t please right away. It’s the opposite of a mass-produced product. It has angles, not curves. It’s not easy. A good Barolo … is adapted to long aging.”
To this end he farms organically, ferments with the indigenous yeasts in his father’s and grandfather’s ancient tini—tall upright oak vats—without temperature control for a month, punches down by hand and ages in old botti grandi for 3 ½ years.
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