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2013 Francesco Rinaldi & Figli Barolo Brunate

Light label condition issue

ITEM 8466983 - Removed from a temperature and humidity controlled wine storage unit

Bidder Quantity Amount Total
Nutbush 2 $80 $160
2 $80
Item Sold Amount Date
I8518531 1 $80 Nov 6, 2022
I8508596 1 $80 Oct 30, 2022
I8466983 2 $80 Oct 2, 2022
I8466981 1 $80 Oct 2, 2022
I8448675 3 $80 Sep 25, 2022
Front Item Photo


95Vinous / IWC

A dark, powerful Barolo... The brooding, mysterious side of Brunate comes through in a dense, muscular Barolo built on structure and acidity...balsamic-inflected notes lead into the firm, unyielding finish...

95Wine Enthusiast

...violet, rose, menthol and wild berry aromas waft from the glass....shows great class and breeding, delivering succulent red cherry, crushed strawberry, star anise and clove flavors... Fresh acidity balances it all out.

17.5Jancis Robinson


Francesco Rinaldi & Figli

Francesco Rinaldi & Figli is in Barolo. Its 30 acres of vineyards are located in some of the region’s prime growing areas, including Cannubi and La Morra. The estate was started in the 19th century by Giovanni Rinaldi and is today still owned and operated by the Rinaldi family. Francesco Rinaldi & Figli makes a broad portfolio of Barolos, Barbera d’Albas, Barbarescos, Dolcettos and Nebbiolos. There is also a white wine, Gavi.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that 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. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


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.