2015 Barolo, Tre Tine, Giuseppe Rinaldi, Piedmont, Italy

2015 Barolo, Tre Tine, Giuseppe Rinaldi, Piedmont, Italy

Product: 20158109525
 
2015 Barolo, Tre Tine, Giuseppe Rinaldi, Piedmont, Italy

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Description

The 2015 Barolo Tre Tine is a pretty, gracious wine. In 2015, the Tre Tine is bright and lifted, especially in its aromatics. Crushed sweet red berries, mint, dried cherry and rose petal add to the wine's understated feel. Volatile acidity is just at the level where it is perceptible. Time in bottle is often a friend in helping VA meld into the fabric of a wine. It will be interesting to see if that happens here. For now, the 2015 Tre Tine is attractive, but also a bit quirky.

Drink 2023-2040

Antonio Galloni, Vinous (Feb 2019)

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Critics reviews

Antonio Galloni, Vinous92+/100
The 2015 Barolo Tre Tine is a pretty, gracious wine. In 2015, the Tre Tine is bright and lifted, especially in its aromatics. Crushed sweet red berries, mint, dried cherry and rose petal add to the wine's understated feel. Volatile acidity is just at the level where it is perceptible. Time in bottle is often a friend in helping VA meld into the fabric of a wine. It will be interesting to see if that happens here. For now, the 2015 Tre Tine is attractive, but also a bit quirky.

Drink 2023-2040

Antonio Galloni, Vinous (Feb 2019) Read more
Jancis Robinson MW18/20
Tasted blind. Mid ruby. Gorgeous, lifted, multi-layered nose of concentrated fruit and minerally, spicy hints. Generous and at the same time refreshing and succulent on the palate with perfectly built grainy tannic structure. Very long, supple and poised.

Drink 2022-2036

jancisrobinson.com (May 2019) Read more
Decanter94/100
2015 was warm: even during harvest temperatures reached 35°C, according to Marta. She did a shorter maceration than usual, only 20-24 days. Immediately expressive with gorgeous aromas of ripe summer berries on a background of balsam herbs, mint and moist earth. Gracefully proportioned, charming with succulent acidity yet still very tight on the finish. Nebbiolo’s grippy tannins sneak up. Needs a couple of years to reveal its nuances.

Drink 2022-2038

Decanter Read more

About this WINE

Giuseppe Rinaldi

Giuseppe Rinaldi

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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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