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2017 Giuseppe Rinaldi Barolo Brunate

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Latest Sale Price

March 3, 2024 - $355


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98Wine Enthusiast

...enticing scents of wild berries, violet and cherry, blood orange, licorice and dark baking spice and a hint of tobacco set against firm but well integrated tannins...great energy...

96Wine Spectator

A fresh, aromatic and expressive red, featuring rose, strawberry, cherry, raspberry and mint flavors, with a slight hint of mineral. Firms up, with taut, refined tannins and bright acidity... Balanced and long overall.

95The Wine Advocate and deeply expressive on first nose, with inviting waves of dark fruit, pressed violet, rust and licorice that add considerably to the lifted intensity of the bouquet...palate is delicately lean, but long and polished, with important tannic fiber at the back.

95Vinous / IWC

Dark cherry fruit, lavender, sage, licorice, spice and earthy notes build into a crescendo of aromas and flavors that is just captivating...finishes with tremendous substance and intensity...

17+ Jancis Robinson

A lifted nose bursting with stony, minerally notes, hints of raw meat, spice and cherry and with a little peppery tingle on the nose. A layer of firm, gripping tannins but not overpowering the juicy fruit, which closes up on the finish.


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.