"Ornato" is the name of the estate vineyard owned by the Pio family in Serralunga d'Alba. "Ornato" is more modern in style than Pio Cesare's traditional Barolo, but still true to its roots. The characteristics of the soil, the microclimate and favourable exposure, allows the grapes to become extremely rich. Fermentation at a slightly higher temperature, together with skin maceration for 12 days, produces a wine with great soft tannins. The first Barolo "Ornato" was produced in 1985. Since then, it has only been produced in outstanding years.
Barolo Ornato has a deep crimson red color and its nose exhibis intense fruit scents. On the palate, the tannins are fat and found, yet also mellow and elegant. Concentrated flavors of ripe fruit previal with subtle hints of tobacco, chocolate and pepper, culminating in a rich finish.
"Very beautiful aromas of berry, tar and rose follow through to a full-bodied palate, with fine tannins and a long finish of berry and vanilla. Very, very impressive. Polished and structured. Best after 2010. 1,000 cases made."
"This and the Barbaresco Il Bricco are now aged in about 90% new barriques Good full red. Knockout nose combines raspberry, truffle, dried flowers and smoky tobacco. Huge and voluptuous, but with superb inner-palate energy to the flavors of strawberry, minerals and porcini. This really stains the palate on the back end, finishing with very broad, fine-grained tannins. This outstanding example of 2003 will get tarry and truffley with bottle aging and really calls for a minimum of five or six years of patience."
International Wine Cellar
"The 2003 Barolo Ornato, from a vineyard in Serralunga, is a big, brooding wine loaded with scorched earth, smoke, dark fruit and plenty of toasted oak. Made in full-bodied, super-ripe style, the wine possesses outstanding depth with a note of alcoholic warmth on the finish. While not the most subtle Barolo out there, this is a very strong effort from Pio Cesare. Anticipated maturity: 2011-2023. "
The Wine Advocate
Decanted for sediment, found it overly tannic so I decanted 3 hours. Much better with air, however lacking that wow factor I was hoping for after reading pro's reviews.