The 2010 Barolo opens to a thick and impenetrable appearance. This is a darkly saturated expression that offers bold fruit aromas of dried blackberries, tar, licorice, roasted chestnut and exotic spice. Consider that the aromatic intensity of the wine is taken up an important notch. Fruit is "rested" before fermentation to achieve a light dehydration and to soften the crunchiness of the skins before fermentation. The wine also delivers a lower threshold of perceived acidity coupled with a stronger tannic footprint (the wine is fermented with stems). This pretty vintage still needs a few more years of cellar aging.
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