Vanessa

9.2

Perfumed & expressive aromas & flavors of ripe black and red cherry, wild strawberry, rhubarb, black raspberry, fresh fig, pomegranate, rose water, hibiscus, licorice, anise, wet earth, & new leather.

Vibrant acidity balancing sweet, plush fruit qualities. — a month ago

with Deked1

J. B. Rainsberger

9.4

I'm never disappointed with Barbera d'Asti. Fruit and bold, but not harsh. — 15 days ago

with Sarah

Dick Schinkel

9.2

Just over his top! — 4 months ago

Doug Powers

9.1

I believe this was Aldo’s top Barolo back in the day(??), this is much more evolved than the 1982 Gaja Barbaresco, drying tannins and some just barely on the downside soy notes detract, as my brother always tells me, rarely are older wines great, but sometimes individual bottles are, still a very good 43-year-old Barolo!! — 5 months ago

with Jim

Eric L.

9.8

Among some wonderful 2008 Barolos, this Cicala was a standout. Excellent length and complexity. — 2 days ago

Rick Stiles

9.5

I'll leave the detailed reviews to the professionals. I've had this in the seller for a few years. Finally opened, decanted, let it sit for about an hour. Fantastic tannins on the finish. Exactly what I like. Does not disappoint.  — 18 days ago

Rashed Chowdhury

9.0

Mineral, leather, tart cherry, bread pudding/flan on the nose…
Iron, slate, chalk on the palate… very rustic! Tart mountain wine, different expression of Nebbiolo than its home while keeping the tannic structure!! — 4 months ago

Peter van den Besselaar

9.1

Vintage 2020 | Top notch Barbera with power as well as elegance, sweet spices in smell — 10 days ago

Morgan Reese

9.6

Really nice. Andrew can’t place nose. Did we buy at Pogos’s? — a month ago

with Andrew

Tom Casagrande

9.2

Like most Valtellinas, the color is very pale, and its 9 years of age are apparent in the amber rim. The nose is superb. Dried cherry, faded roses, light leather, some old library scents, some crushed stone. Lively in the mouth, with buoyant acids propelling along minerally just-ripe macerated cherry fruit, crushed rocks, and old barrel notes. I can’t imagine this will improve, and it’s drinking really well right now. Classic. — 4 months ago