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Terre del Barolo Barolo Undicicomuni Arnaldo Rivera 2013

  • WS93
  • JS92
  • WE90
  • RP90
750ML / 14% ABV
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4.2 13 Ratings
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4.2 13 Ratings
750ML / 14% ABV

Winemaker Notes

#54 Wine Spectator Top 100 of 2018

Ruby red in color, this wine offers a base of floral aromas enriched with spicy notes. On the palate, it is well-balanced, with good acidity, rich tannins and a silky texture. Persistent, wide and rich.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
The sweet fruit and solid structure play off each other as this evolves. Starts with floral, cherry, strawberry and licorice flavors, melding into the firm, resonant tannins as the finish extends. Complex, balanced and set for a long life. Best from 2022 through 2036. Tasted twice, with consistent notes.
JS 92
James Suckling
A dense and polished red with dark berry, dried strawberry and black pepper aromas and flavors. Full body, polished tannins and a crisp finish. Drink or hold.
WE 90
Wine Enthusiast
Iris, leather and scorched earth aromas come together on this. The savory palate offers crushed raspberry, cinnamon and star anise alongside velvety tannins. Drink 2019–2025.
RP 90
Robert Parker's Wine Advocate
This wine is an achievement in the fact alone that it represents Nebbiolo sourced from all 11 townships within the greater Barolo appellation. I can't think of any other producer capable of such a feat. The 2013 Barolo Undicicomuni is a dark and savory expression with black currant, plum, spice, tar and licorice. The mouthfeel is textured and balanced, with sweet cherry on the close.
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Barolo

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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 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, 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.

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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 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.

MTF83412_13_2013 Item# 516297