Winemaker Notes
Aromas of rose petal and baking spices on the nose, following through on the palate along with flavors of ripe cherry and strawberry. Elegant tannins with a long finish.
Professional Ratings
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James Suckling
A creamy yet firm young Barolo with medium to full body, dried strawberry, cherry and spice. Long and focused. Tight at the very end. Needs time to open. Try after 2023.
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Wine Enthusiast
This opens with spicy aromas of incense and star anise that mingle with cedar and eucalyptus. The chewy palate offers dried cherry, licorice and tobacco alongside solid, somewhat grainy tannins.
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Robert Parker's Wine Advocate
Open-knit and accessible overall, the Bovio 2017 Barolo sees fruit from both La Morra and Castiglione Falletto. You don't get total clarity or focus here, but it's not far off. Lively cherry fruit and dried blackberry mingle with spice and licorice at the back. This is a steady, easygoing Barolo with some extra structure to cap it off.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.