2020 Barolo, Ginestra, Renzo Seghesio, Piedmont, Italy

2020 Barolo, Ginestra, Renzo Seghesio, Piedmont, Italy

Product: 20208078605
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2020 Barolo, Ginestra, Renzo Seghesio, 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.
Case format
Price per case
6 x 75cl bottle
Berry Bros. & Rudd BB&R 17 cases £222.00
En Primeur Limited availability
En Primeur Limited availability
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This comes from the upper portion of Ginestra, from west-facing vines, that benefit from afternoon sun. The wine underwent 32 days’ maceration, including fermentation. Malolactic conversion took place in stainless steel. The submerging of the cap meant that during racking, the must was much cleaner, and there was an overall sense of precision. The 2020 Ginestra is strong and intense, but more woven than brooding. There are grippy tannins and a bold structure, with lots of dark berries, liquorice and blood orange.

Drink 2026 – 2036+

Berry Bros. & Rudd

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Critics reviews

Kerin O'Keefe93/100

Aromas of crushed botanical herb, eucalyptus, blue flower and spice form the nose on the elegant 2020 Ginestra from Renzo Seghesio. Aged in Slavonian casks, the savory palate delivers ripe Marasca cherry, blood orange, licorice and ground clove framed in polished tannins. Fresh acidity keeps it balanced. Showing the forward nature of the vintage, this is already accessible but will be even better in a year or two.

Drink 2026 - 2032

Kerin O'Keefe, KerinOKeefe.com (April 2024)

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About this WINE

Renzo Seghesio

Renzo Seghesio

Renzo Seghesio's family has been producing premium red wines in Monforte d'Alba for over a century, and Renzo has continued this tradition with a focus on exceptional quality. Originally from the Sant'Anna district, the Seghesio family relocated to the town centre in 1968. This shift marked a turning point, as they transitioned from grape growers to full-fledged winemakers.

Renzo's talents extend far beyond the winery. He studied winemaking in Alba and holds a surprising degree in biology from the University of Turin. His diverse skillset even includes cartography, and he served a term as the former mayor of Monforte d'Alba.

Despite his various accomplishments, Renzo's true passion lies in the vineyard. He meticulously manages his family's holdings, with a particular focus on the famed Pajana della Ginestra vineyard in Monforte d'Alba. Since the 1960s, Renzo has significantly expanded his winery's reach. Production now exceeds 70,000 bottles annually, sourced from over 14 hectares of vineyards. He has also acquired land in La Morra and the Roero appellation, allowing him to experiment with grape varietals like Nebbiolo, Barbera, and Arneis.

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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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