SAME DAY LOCAL DELIVERY
This Barolo is the entry level. Distinguished by the “spicy elegance” that is the territorial hallmark of the wines of Verduno. It is produced according to the traditional practice of blending grapes from several vineyards; in this case five: Pisapola, Riva Rocca, Campasso, Rocche dell’Olmo and Boscatto.
Aged for about 3 years in 20 - 40 hectolitre Slavonian and French oak casks. 2 months in stainless steel tanks and at least 6 months in horizontally laid bottles.
"The Gianfranco Alessandria 2017 Barolo comes from a hot and dry vintage, but there are little evident signs of this. The wine reveals tart cherry and plum, with beautiful shadings of tar, licorice and smoke. You feel a hint of the 14.5% alcohol content although it is well integrated into the mid-weight texture displayed here. The wine opens readily (I came back to taste my open bottle about six hours later), but that touch of heat and those tight 2017 tannins merit a food pairing rich in cream or butter when your bottle has completed its evolution. Some 10,000 bottles were made." - 93 points, Robert Parker's Wine Advocate
"Alessandria's 2017 Barolo is a gorgeous wine to drink now and over the next decade. Crushed flowers, spice and sweet red berry fruit grace a Barolo that impresses with its translucence and finesse. All the elements are so nicely balanced. Beams of tannin extend the mid-palate and finish nicely. The straight Barolo has been one of the under the radar gems of Piedmont for years, as it is again in 2017. This is very nicely done." - 91 points, Antonio Galloni Vinous
"Here's a new wine that reflects the enthusiasm for comune-focused wines that are now gaining much traction across the Barolo appellation. The Fratelli Alessandria 2017 Barolo del Comune di Verduno shows beautifully even in its youth and most especially after the bottle has been opened for a bit or double decanted. Like all these wines from this vintage, it needs a little extra breathing room. The results are precise and focused with a good balance of light spice, mineral and tar. Some 20,000 bottles were made." - 94 points, Robert Parker's Wine Advocate