I have never had this producer, but they always seem really cheap on Winebid. Undervalued or fairly priced?
A bit hard to say but I think worth a shot at the prices offered. The reputation for a long time was solid but a bit rustic, however, in recent vintages Galloni has given them high scores and praised their progress. This has caused prices on recent vintages to rise a bit, while older vintages can still sometimes be had cheaply. Prices still aren’t bad though. I have only had more recent vintages until now, which makes it hard for me to assess the relative value. I bought maybe 9 bottles of various vintages, mostly the Montestefano and Montefico but also these two bottles of the '11 base Barbaresco.
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Scavino 2004 Barolo Bric del Fiasc
Opened this Barolo as part of birthday celebration with my family. Double-decanted ~2 hours before dinner. Additional swirling in a large stem allowed it to unfurl beautifully. The oak was well-integrated and unobtrusive for me. YMMV. I felt it was dialed back from ‘90s treatment. Aromatics were lovely cherries and violets. Mouthfeel was good.
This bottle exceeded expectations! Yum.
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I have lost count of how many times I planned to pull the cork on this 1996. Tonight it happened. Nothing magical, but it’s solid aged Barolo. At almost 30 years old the tannins have mellowed somewhat, and there is still a bit of red fruit. Mostly it’s perfumed and a bit earthy. Smelling it is the best part.
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Looks like the 2019 made a previous appearance in this thread.
This is the Bera Barbaresco 2020.
I bought this at The Wine Bank at the university of gastronomic sciences in Pollenza. They have one of those setups with where you put money on a card and walk around and taste til your heart is content.
I knew nothing about this wine, and I still know nothing about it. I bought it because it made a positive impression in a sea of 1 oz. pours. And hey, it tastes great. Sour cherries, some tar-type impressions. Fairly crisp at 14%. Nice food wine with a bolognese sauce and easy to enjoy.
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Disappointed to have opened a 2021 Luigi Baudana Barolo Baudana that had cork taint. In its place, opened the 2020 Vallana Colline Novaresi Spanna.
High-toned bing cherry, Alpine strawberry, wild blueberry, and rose petals on the nose. Despite the intoxicating perfume on initial pour, it doesn’t long before the aromas become more subdued, though still present. On the palate this is full-bodied, with perfectly ripe red fruits of red cherry, pomegranate, and raspberry. This has juicy, plump acidity and silky tannins that linger over a long finish, carrying leather, roasted herbs, and pepper spice notes as the red fruit dissipates.
I assume based on this showing that 2020 in Alto Piemonte is approachable young like its Piemonte counterparts. Even so, I expect this will age nicely.
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Steakhouse list to work with.
1st wine was also their BTG pour. My friend tried it at the bar and it was a decent starter.
2020 Cascina dell Torcc Barolo
This one is built to drink now. On the lighter and
gulpable side. Not much in the way of tannin. Pairs well with most food. Easy going and inexpensive. A good starter kit wine
Onto the main course and went back to the list for something more substantial.
2021 Michele Chiarlo Barolo Tortoniano
This one had a bit more grip and was throwing off some secondary flavors. A nice step up but still an intermediary wine. I wouldn’t mind waiting a few years on this one to see some further development.
So great! Thanks for posting 
Not a crypt wine, but instead a wine that my parents gave to me for either Christmas or my birthday. The 2001 Cascina Adelaide Barolo Cannubi is what I would call a “small” wine, but it’s also very pretty. There’s a touch of browning on the rim, but lots of sweet cherry fruit to go along with rose aromatics. Not much tannin, so it’s easy to drink. Glad to drink it, as it puts a smile on my face.
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Opened this on the 29th and just hadn’t gotten to post it yet: a 2018 Matteo Correggia Roero Riserva Ròche d’Ampsèj was a nice, crowd-pleasing bottle with grilled Chateaubriand, home fries, and assorted sides at a family party. Red cherry/plum fruit just starting to show a little age, hints of leather and herbs, good acid, moderate dusty tannin. Even those who generally go for riper CA wines were able to appreciate it as a match for the food, which made me happy.
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Hi David. I still have a few bottles of this and the '97. Marcarini’s Brunate is impossibly old school and takes at least 30 if not 40 yrs to hit the zone. I had a '78 Brunate 3 yrs ago and it was singing, at 42 yrs old. The La Serra bottling seems to mature quicker. And of course, vintage also plays a role. I think '96 Brunate will need another 10. I had the '98 La Serra 2 yrs ago and it showed pretty well. For the most part, these are not wow Baroli, but very solid. If I were buying as a younger person, I probably would focus on other labels, but they were/are great prices for the quality/pedigree.
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Sneaking one more in under the wire. The 2013 Rabaja is much more open than I expected it to be. An effect of climate change? Fruit tending to more black than red cherry. It still packs a tannic wallop though, so while it’s interesting to have one now, I probably won’t touch another for many years.
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Thank you all for participating. Special shoutout to @TGigante for all the group shots!
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