2016 Barolo

Vittore Alessandria’s 2016 Barolos are just as gorgeous from bottle as they were when I tasted them from tank just prior to bottling. These beautifully sculpted, translucent Barolos will thrill readers with classically leaning palates. Harvest for the single vineyards started with San Lorenzo, on October 12 and finished with Gramolere on October 19. Yields were pretty much in line with historical averages. As is the custom here, Alessandria gave the 2016s around 28 days on the skins, which is just a touch bit longer than the norm. Alessandria prefers to gently keep the cap moist and does not do submerged cap fermentation. The malolactic fermentation was done in steel, after which the wines were racked into cask, where they spent around 32 months prior to being bottled. Best of all, prices remain exceptionally fair for what is in the bottle. Alessandria remains one of my favorite under the radar estates in Piedmont.

Vittore Alessandria has a stunning set of 2016s on his hands. The wines are positively brilliant. Harvest for the single vineyards started with San Lorenzo, on October 12 and finished with Gramolere on October 19. Yields were pretty much in line with historical averages. As is the custom here, Alessandria gave the 2016s around 28 days on the skins, which is just a touch bit longer than the norm. Alessandria prefers to gently keep the cap moist and does not do submerged cap fermentation. The malolactic fermentation was done in steel, after which the wines were racked into cask, where they spent around 32 months prior to being bottled.