Giuseppe Rinaldi

“The weather in 1999 was ideal. The warm days and cold nights leading up to the harvest allowed for a gradual maturation of the fruit and a classic late harvest. I remember that the fermentations were perfect, there were no temperature spikes or other challenges like we had in vintages like 1997. I did nothing, the wines made themselves,” says Rinaldi in his characteristically gruff manner. I found both wines to show a pronounced note of alcohol, to which Rinaldi replied “when Nebbiolo matures gradually the wines do develop a certain level of sugars, although I find that the 1999s, unlike the 2003s for example, have a corresponding amount of acidity to provide balance. Ultimately I am not primarily concerned with sugar levels, but rather I am looking for that overall sense of harmony in my wines and I think the 1999s have that equilibrium. Although the wines have started to develop some secondary aromas, I expect these to be very long-lived Barolos.” Vinification is extremely traditional at this estate. The wines are fermented using indigenous yeasts in wood vats without the aid of temperature control and are aged in medium-size casks prior to being bottled in the summer of the fourth year following the harvest. These 1999s have perhaps a little less finesse but more power than 2001 and should mature later. The Brunate/Le Coste in particular remains a very pure expression of Nebbiolo and is reference level wine for the region. Rinaldi will bottle one small barrel of 2002 Barolo.