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Raineri Barolo Monserra 2007

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
14.5% ABV
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14.5% ABV

Winemaker Notes

Barolo Monserra represents the finest wine in the Raineri portfolio. A beautifully lifted nose of rose petal and fresh red fruits is supported by darker tar, earth and wood smoke aromas. The palate has great freshness and depth, nicely balanced by rich fruits and some anise spice. The length and purity of the finish marks this wine as a serious Barolo and stunning value.

Critical Acclaim

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JS 95
James Suckling
Intense amount of roses on the nose with dark fruits and sandalwood. Full bodied, with intense fruit and chewy, polished tannins. This is muscular, but agile with so much there. What balance to this wine. What depth here. Impressive producer who I am just getting to know.
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Raineri

Raineri

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Raineri, Barolo, Piedmont, Italy
In 2004 Gianmatteo (Jimmy) Raineri and Fabrizio Giraudo met at the wine university in Torino. After some discussion, they decided to have some fun and try their luck in making some wine from a vineyard belonging to Jimmy’s father. A year later, they had about 1000 bottles of Dolcetto and were interested in taking it a bit further by adding Barbera to their list. The results were good and a real passion developed, leading to the serious decision to start producing Barolo. In 2006, Jimmy’s father in law helped by giving the guys the nebbiolo from his vineyard in Perno of Monforte. The harvest of 2006 became the first Barolo vintage for the Raineri team, together with a Langhe Nebbiolo.

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 is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

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 produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with 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.

EWLITRAIBMS07_2007 Item# 120760