UWS

9.0

20241111 Rest. Osteria Vicoletto, Alba with Wakano
2017
Elegant wine from La Morra with taste of raspberries, dried cherries, black tea.
Ripe but not the greatest Barolo I had.
€71.00 — 10 days ago

Lyle Fass

Founder Fass Selections

9.5

A great Barolo with energy for days. Nose is heavenly spices, tar, roses, oolong tea and dried leaves. Gorgeous nose. 9.7 nose. Palate has so much energy and depth. Perfectly ripe cherries and terrific complex minerals and sauce, ripe tannins. Unreal purity and length. An outstanding wine. — 7 months ago

Ceccherini Cristiano

9.2

Recently acquired parcel of Bussia as per label — 2 years ago

Freek Welter

9.3

A never-let-down wine!😁 — 2 months ago

Byron C Mayes

9.0

Vibrant purple red with magenta pink mousse. Berry bubble gum nose. Sweet and creamy on the bubbly palate, though not as sweet as the nose leads one to expect. Just enough acidity to balance and make it refreshing. A nice low-alcohol treat for summer dipping, it'll also make a great pairing with spicy fare like Buffalo wings or Fra Diavolo pasta. Drink now. — 5 months ago

Lyndsey

9.1

I had this in Greenville at Foxcroft. It was great. My fav of the 3 I tried. Juicy and refreshing. Kept me coming back for more sips — 10 months ago

Lasse KR

9.0

Ciao Italia. Kun københavnere på Bolognas fremmeste naturvinsbar. Dét sure sprøjt gider italienerne ikke. (9 euro). — 4 months ago

Alan Snitow

8.9

Poss lightly corked — 5 months ago

Jane Nuss

8.9

Fruity with blackberry, plum, cherry, vanilla and oak on the nose and palate. Bold with medium acidity and tannin. High alcohol, which is evident on the palate. Long blackberry finish.
— 8 months ago

Dave Mayers

9.5

A gift for the Franks for my first time at Frankie’s Spuntino. In the same vein as Rinaldi but with a more rustic and herbal expression. Truly a show stopper. Rides that perfect line between wild and elegance. Ink and tar and flowers and just full joy. Have had many bottles that were cooked or just plain off. So thrilled to get these from the source — 2 years ago