It is perhaps my favorite Langhe Rosso. The heart wants what the heart wants. It is a baby Borolo in all but name.
1 Like
It’s an interesting question if the Nebbiolo from top names is better than an entry level Barolo from other noted producers at the same price point. Just as an example, I was not wowed by the Giacosa Langhe Nebbiolo. Would I instead buy something like a Massolinoi Barolo for the same $$$? Yes. But it comes down to personal preference, right?
Giacosa makes Nebbiolo d’Alba. Be sure to check the Valmaggiore bottling before making a definitive decision.
It really depends on the producers being compared of course. However I think some excellent, yet not “top names” like Cavallotto and Sandri produce that type of LN, and probably better than many top names’ LN.
I don’t drink Giacosa, nonetheless my feeling is that Massolino’s Barolos are no less than the Giacosa Barolos of today.
I don’t always drink Barolo - but when I do I prefer Giacosa Red Label… Stay thirsty my friends.
Find friends who like Barolo and share bottles. I adore Vajra and for the price they really can’t be beat. I think they’re great young and old. Pair with pasta or other Italian foods/meats and the wines really shine. Nebbiolo/Barolo is a great wine and region, and among my favorites.
Beware the sediment of older bottles. It’s imperative to stand them up for weeks, and then decant off the last 2-3oz. Don’t try to save that last bit of wine… it will ruin the whole bottle if it gets mixed in. I essentially refuse to take aged Barolo to a restaurant to open there… either I open it at home or it gets consumed at home with a home-cooked meal.
1 Like