Winemaker Notes
A Barolo made with grapes coming from La Morra vineyards. Intense and persistent on the nose, with wild berries, spices and licorice. Soft, velvety with good tannins and long finish.
Suggested with game and red meats or aged cheese.
Professional Ratings
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Jeb Dunnuck
Forward with ripe aromas of baked strawberry, the 2018 Barolo is more open-knit and offers notes of herbes de Provence and dusty earth. A medium-bodied red, it has ripe tannins, snappy acidity, and a clean finish. This is a charming if not straightforward and clean style to enjoy over the coming 5-7 years. Best After 2023
Pertinace’s 15 growers have 170 acres of vineyards under cultivation, producing approximately 4,000 hectolitres of wine annually. Most of the group’s vineyards are located near the village of Treiso, one of the main communes in the Barbaresco D.O.C. zone. Treiso is known for its high slopes with soil that is primarily calcareous marl. Pertinace has 3 Vineyard Crus: Marcarini, Nervo and Castellizzano.
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.