• SN: 91

    Snooth Editorial Score

    91

    Close
+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close
Vin, Vino, Wine USD 75.00 750ml

Barolo Vigneto Monvigliero 2004

Editorial Review by Gregory Dal Piaz:

This benchmark wine undergoes a traditional vinification and by that I mean not only that it is macerated for a full 60 days, virtually unheard off nowadays, and fermented in those open top tini, with cappello sommerso but all the work is done manually, or pedaly as the case may be! Tread by foot, an anachronism in Piemonte for sure but there is a reason behind this seeming madness. By using only soft feet to crush the grapes, and thus keeping the seeds intact, one avoids extracting their hard, astringent tannins that can dominate a wine that has enjoyed such a prolonged maceration. This throwback technique allows Fabio to extract the maximum from his musts without throwing the wine off balance! After the fermentation is completed the wine rests for 30 months in neutral oak botti then it’s allowed to rest for an additional 2 years after bottling. Huge intensity on the nose here with an initial blast that is almost bacony. Richly perfumed with notes of leather, rose stems, a bit of dried pork, very perfumed and almost Christmas holiday spice like in nature with a touch of ginseng. Big plummy fruit emerges with time, as does the trademark black olive note, very complex if atypical. Approachable and elegant with good acidity and very refined tannins that never get in the way of enjoying the depth of the wine. Opens with fine notes of tea and tartuffi, then dark fruits balanced by aggressive minerality, not overly fruit driven but there is plenty of dark plum fruit and a slight candy apple top note. Tannins are so soft and ripe that this almost feels like animal fat in the mouth! The finish is long and savory with a slightly peppery fruit just peaking out on the finale. This may very well close down in the bottle but is a brilliant effort! 94pts

Add winemaker's notes
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
4.27 5 0.5
Average Rating Rate It Add
G.B. Burlotto:
Our wines are created in an ancient structure, which surrounds an interior garden. Fermentation takes place in a wide area with huge windows, in barrels of French Oak which of 50 to 70 hectoliters and the temperature of the musts can be controlled. In the adjacent area, steels containers are used for the lactic fermentation and for the last phase of aging wines. The aging is done in two brick... Read more
Our wines are created in an ancient structure, which surrounds an interior garden. Fermentation takes place in a wide area with huge windows, in barrels of French Oak which of 50 to 70 hectoliters and the temperature of the musts can be controlled. In the adjacent area, steels containers are used for the lactic fermentation and for the last phase of aging wines. The aging is done in two brick vaulted cellars: one is only partly underground which has thermal variations particularly adapted for stabilizing the wines, housing the wines to be consumed when young (Pelaverga, Dolcetto and Barbera.), the other cellar is totally underground and has 80% humidity with a constant temperature, used for the delicate phase of aging in wooden caskets for the most important wines like our Barolo. After bottling, the wines complete the aging process and the bottles are piled for settling, before labeling and packaging. Read less

Editorial Reviews for Barolo Vigneto Monvigliero

Snooth User: Gregory Dal Piaz
89065217,191
4.50 5
09/27/2008

This benchmark wine undergoes a traditional vinification and by that I mean not only that it is macerated for a full 60 days, virtually unheard off nowadays, and fermented in those open top tini, with cappello sommerso but all the work is done manually, or pedaly as the case may be! Tread by foot, an anachronism in Piemonte for sure but there is a reason behind this seeming madness. By using only soft feet to crush the grapes, and thus keeping the seeds intact, one avoids extracting their hard, astringent tannins that can dominate a wine that has enjoyed such a prolonged maceration. This throwback technique allows Fabio to extract the maximum from his musts without throwing the wine off balance! After the fermentation is completed the wine rests for 30 months in neutral oak botti then it’s allowed to rest for an additional 2 years after bottling. Huge intensity on the nose here with an initial blast that is almost bacony. Richly perfumed with notes of leather, rose stems, a bit of dried pork, very perfumed and almost Christmas holiday spice like in nature with a touch of ginseng. Big plummy fruit emerges with time, as does the trademark black olive note, very complex if atypical. Approachable and elegant with good acidity and very refined tannins that never get in the way of enjoying the depth of the wine. Opens with fine notes of tea and tartuffi, then dark fruits balanced by aggressive minerality, not overly fruit driven but there is plenty of dark plum fruit and a slight candy apple top note. Tannins are so soft and ripe that this almost feels like animal fat in the mouth! The finish is long and savory with a slightly peppery fruit just peaking out on the finale. This may very well close down in the bottle but is a brilliant effort! 94pts


Snooth User: Gregory Dal Piaz
89065217,191
4.50 5
07/08/2009

Olives and spicy green middle eastern tones immediately greated the nose with this wine and were joined by notes of hung game, moist tobacco and sweet, candied root, angelica root tones after several hours of air. This was initially quite bitter and beef bloody with lots of candied raspberry fruit tones that gradually added some vegetal, cucumber like notes and a very big flourish of fresh green herbs that set up the palate for this green/red fruit tension that was very intriguing and lead to a crisp clean finish with some subtle pignoli nut bitterness. After several hours air the big herbal element remained as did a very quinine like medicinal tone that framed the red fruits. The mouthfeel remained both zesty and polished and I appreciated the great complexity and sneaky finish but this is a very distinctive Barolo, something I applaud. 91pts


External Reviews for Barolo Vigneto Monvigliero

External Review
Source: Astor Wines & Spirits
02/26/2010

Even in its youth, this Nebbiolo is well-rounded and, quite frankly, a tear-jerker of a wine. Barolo made from vines of the Monvigliero site give finesse, violets, delicate fruit and even a bit of red peppercorns. Unlike any other cuvees.



All Prices

Shipping to:

Dietary Information: Organic


Best Wine Deals

See More Deals »






Snooth Media Network