2010 Barolo, 460 Casina Bric, Piedmont, Italy

2010 Barolo, 460 Casina Bric, Piedmont, Italy

Product: 20108030683
Prices start from £268.00 per case Buying options
2010 Barolo, 460 Casina Bric, Piedmont, Italy

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
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This is Gianluca’s first ever Barolo under his own label, having left the family business after 23 years of making Barolo. Despite the funky packaging it remains a traditionally made (static tanks, long maceration, long ageing in large oak) if contemporary blend of fruit from three vineyards from his village of Vergne, above that of Barolo: east facing young vine Bricco delle Viole, 70-year-old vines from San Ponzio, and 30-year-old Serradenari; harvested at between 48 and 52 hl/ha. Fermented in cement for 30 days, before being transferred to 50hl slavonian oak barrles, Gianluca has captured the village’s ‘terra rossa’, silty component: delightfully open and engaging, with soft with strawberry aromas, the palate follows with gentle juicy, strawberry incense and essential oil intensity, together with an earthy note that reminds us of Vergne location along the ridge from La Morra. Beguiling, and how exciting to know that the 2011 will include fruit from the notably fine Fossatti vineyard. Only 300 plus cases made.
David Berry Green

From one of the highest vineyards in Barolo, this is a perfect introduction to the region. A wine with crushed roses and violets blended beautifully with blackcurrant fruit. It has a lovely clarity to it, a sense of sweetness that is held perfectly in check by flavours of graphite and touches of coffee on the finish. 
Matthew Tipping - Private Account Manager

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Critics reviews

Wine Advocate89/100
Easy and straightforward, the 2010 Barolo is stripped down, without much intensity or personality. It's Barolo 101 or Barolo for beginners. Cherry and licorice are the main themes, but catch them before they quickly fade and disappear.
Monica Larner - 30/04/2019 Read more

About this WINE

Casina Bric 460, Piedmont

Casina Bric 460, Piedmont

Gianluca Viberti’s family have been tending their Nebbiolo vines in Vergne, a hamlet of Barolo, since 1923. However, in 2010 Gianluca decided to start afresh after 22 years of making wine for his kin. His estate is called 460 Casina Bric, with ‘460’ referring to the altitude above sea level of the vines and ‘Casina Bric’ the Piemontese words for ‘winery on the hilltop’. Here, on Tortonian clay soils, Gianluca has ten hectares in total, including plots in the prized vineyards of Bricco del Viole and San Ponzo.

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Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

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Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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