Acclaim

Lots of purple fruit with minerals and spices. Full-bodied, chewy and fresh. It’s rich, but there’s some balance and intensity. Dark-fruit flavors. Tight. Lots of stone and intense fruit at the finish. Drink after 2023.

A very intense Barbaresco with super depth and intensity. Lots of ripe berries, chocolate, hazelnuts and smoked meat. Full-bodied, layered and powerful. Drink from 2023 and onwards.

A firm, silky red with blackberries, dark chocolate, spice and hints of walnuts. It’s full-bodied and tight. Give it time to open. Fresh and tight for the vintage. Better after 2022.

A tight, firm red with aromas of strawberries, smoky oak and walnuts that follow through to a full body, creamy tannins and a fruity finish. Drink in 2022.

This is a very powerful Barolo with lots of tar and berry character. Hazelnuts and walnuts, too. It’s full-bodied, layered and rich. Drink in 2022.

This shows density and polish with lots of chewy tannins, which are medium-grained and give the wine form. Pretty ripe fruit in the center palate. Needs two or three years to come together. Better after 2022.

Very ripe strawberries with hints of dried flowers and incense on the nose. Some lilacs, too. A full-bodied Barolo, yet it’s tight and very well formed with precision and texture. Beautiful combination of ripe fruit and tannins. Drink after 2022.

Extremely perfumed with ripe strawberries and hints of dried flowers. Hints of hazelnuts. It’s full-bodied with a solid core of ripe fruit and ripe, polished tannins. Tight center palate. Very persistent. This is reserved now, but shows beautiful potential. Try after 2023.

Very subtle and refined, yet there’s a line of fine-grained tannins running through the center palate. It’s medium-bodied, racy and beautiful. Needs two or three years to open. Better after 2022.

The purity of fruit is impressive here with dried strawberries and raspberries with hints of dried flowers. It’s medium-to full-bodied, racy and polished. Drinkable now, but a few years will make it even better. Try in 2023 and onwards.