2015 Berry Bros. & Rudd Barolo by Giovanni Rosso, Piedmont

2015 Berry Bros. & Rudd Barolo by Giovanni Rosso, Piedmont

Product: 20158006198
2015 Berry Bros. & Rudd Barolo by Giovanni Rosso, Piedmont

Description

Made for us by Davide Rosso, our Barolo is a traditional blend of vineyards from different villages. The 2015 displays all the hallmarks of the sunny, charming vintage. Aromas of black cherry, violet and dried herbs lead to a seductive palate, layered with rich cassis, cherry and savoury spice. The opulent texture and fine tannins are balanced beautifully by refreshing acidity. Drink now to 2034.
Matt Smith, Wine Buyer, Berry Bros. & Rudd


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About this WINE

Giovanni Rosso, Piedmont

Giovanni Rosso, Piedmont

Giovanni Rosso is a small, family-owned estate in Barolo. The Rosso family has been growing grapes in Serralunga d’Alba since the 1890s, but it was only Giovanni who started bottling wine in the late 1990s.

His son Davide, returning from apprenticeships abroad – including at Grivot and Denis Mortet in Burgundy, took over the winemaking in the early 2000s. Since then, he has rightly gained a reputation as one of the region’s finest Nebbiolo winemakers.

He may not have the name or history of some of his famous neighbours, but as a result he’s even more driven to prove himself. His range of unparalleled Serralunga Baroli are traditionally and expertly made in his new winery, using a mixture of stainless steel, cement and specially crafted French oak botti from the Fontainebleau forest. Viticulture is essentially organic, although chemicals are used if absolutely necessary.

The small number of bottles he makes from the family’s vines in the legendary Vigna Rionda vineyard are some of the most sought-after in the whole region. Recent replanting on the site has only added to the quality, showing its potential.

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Barolo

Barolo

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

Nebbiolo

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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Reviews

Customer reviews

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Critic reviews

Other
Barolo from a warmer vintage like 2015 is more easily approached when it’s young. This particular blend contains less Serralunga and more Barolo wine than the usual BB&R own-label which means there’s a bit less bite and nervosity and a bit more generosity with richer cherry kirsch flavours. Nebbiolo is always a great Big Day option if you go slightly Italian with the Christmas trimmings – parmesan and cream on the sprouts; pancetta with the chestnuts. But I also like it served for a quiet supper with onion tart and a salad of bitter leaves.
Victoria Moore, The Daily Telegraph

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Other
Made for Berry Bros & Rudd by Davide Rosso, this Barolo is a product of the sunny, successful 2015 Nebbiolo vintage. Capturing the essence of the Serralunga d'Alba vineyards owned by the Rosso family since the 1890s, this intense ruby red wine has classic black cherry, violets and spice aromas on the nose and earthy dark chocolate, rich dried fruits and cigar-box notes in the mouth. It drinks well now, but you could easily hide some away to savour in another 10-15 years.
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