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Fratelli Revello Barolo 2006

Nebbiolo from Barolo, Piedmont, Italy
  • WS93
  • RP90
0% ABV
  • WS92
  • JS92
  • WE90
  • WS93
  • JS92
  • JS91
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Winemaker Notes

#57 Wine Spectator Top 100 of 2011

Deep ruby red in color. The nose has full, sweet, ripe red fruit, plum jam and sweet wood notes. Flavors are vigorous, quite soft, warm, tannic, fresh and persistent.

Try with grilled red meat or seasoned cheeses.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Hinting at rose and eucalyptus, with a core of cherry and licorice, this sinewy red stays firm and tightly wound. The fruit is always skirting around the edges, matching sweetness against the tannins on the long finish. Best from 2015 through 2035. 1,500 cases made.
RP 90
Robert Parker's Wine Advocate
The 2006 Barolo is once again impeccable. Nothing in particular really stands out here, instead the wine impresses with its superb harmony. Bouquet, fruit and structural elements come together beautifully in the glass, with everything balanced in just the right measure. The finish is long, pure and refined. Revello’s 2006 Barolo is easily one of the best entry-level Barolos readers are likely to come across. Anticipated maturity: 2010-2018.
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Fratelli Revello

Fratelli Revello

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Fratelli Revello, Barolo, Piedmont, Italy
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Revello Farms, run by the brothers Carlo and Lorenzo, is located in frazione Annunziata in the commune of La Morra. In the estate vineyards Dolcetto d'Alba, Barbera d'Alba, Nebbiolo and Barolo are produced. Vineyards are taken care of by hand, as well as the harvest, according to the old tradition (pruning in July, harvest between 15 of September and 15 of October).

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo 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 hilltops, is one full of history and romance of 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, 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 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 soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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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 Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SWS308137_2006 Item# 113685