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2014 Cantina Del Pino Barbaresco

ITEM 8095371 - Removed from a professional wine storage facility

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92The Wine Advocate

...smooth and delicate wine. It shows a dark and intact color with light berry aromas followed by light shadings of spice, tar and tobacco. The wine appears light and streamlined in terms of mouthfeel, yet it also delivers power, structure and length.

92Wine Enthusiast

Menthol, woodland berry, blue flower and a whiff of ground pepper lead the nose. Vibrant and linear, the savory elegant palate has good intensity, offering juicy red cherry, pomegranate, star anise and a hint of tobacco. Taut fine-grained tannins and bright acidity provide structure and balance.

91Vinous / IWC

Medium in body and savory in style...lovely depth to the red plum, sage, mint, leather and licorice flavors.

90Wine Spectator

Bright cherry, eucalyptus, thyme, tobacco and iron aromas and flavors highlight this elegant yet solidly built red. The mouthfilling tannins are present but not obtrusive.


Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.