GIUSEPPE
RINALDI
V. Monforte 3 12060 Barolo (CN)
tel. 1073/56156
Founded by grandfather Giuseppe Rinaldi and brought to prominence by Battista Rinaldi, mayor of Barolo and president of the local Enoteca Regionale for many years, this is one of Barolo's historic estates. Almost the entire 30,000 bottle annual production is devoted to Barolo drawn from more than 10 hectares of estate-owned vineyards in important crus such as Brunate, Cannubi, San Lorenzo, Ravera and Le Coste. Traditionally this winery always had a policy of long ageing for all its wines, to the point that Barolo Brunate Riservas from the best vintages were held back for ten years before being released onto the market. Such excesses are much reduced now, but even so for the connoisseur it is still a good idea to cellar Rinaldi Barolos for some years to benefit from the smooth, rich aromas of sweet tobacco, spices, mushrooms, leather and tar that only cru Brunate Barolo can offer. The winery has been extensively rebuilt in recent years and work is currently coming to an end on the renewal of the enormous old Slavonian oak barrels. The current owner, Citrico Rinaldi, has refused to renounce traditional methods based on long maceration with fermentation at quite high temperatures and ageing in large oak, convinced that nothing else gets the best out of Nebbiolo.
Giuseppe Rinaldi is a real traditionalist. He eschews the use of
temperature-controlled stainless steel fermentation tanks in favor of old, large
Slovenian oak vats. If Rinaldi needs to cool down the fermentation,
he simply opens the door of the cellar located
underneath his home. Similarly, the wine aging takes place in used Slovenian oak
barrels; there’s not a splinter of new wood in sight. Rinaldi has, however,
been persuaded to break with tradition in the blending of his wine. At a time
when single vineyard Barolo wines can reach astronomical prices, he decided to
blend two legendary vineyard sites together. Rinaldi believes his Le Coste site
contributes backbone and acidity to balance the riper, fleshier Brunate. The end
result is an impressive, elegant, and cellar-worthy wine with notable red
fruits, spice, and earth. But be forewarned! This is not a wine to drink today
or tomorrow. Its flavors are as tight as a penny pincher and the tannins are
hard as nails. You’ll need to put these beauties away for a minimum of 5-10
years.
- Peter
Marks MW
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