Ca' Rome' Barbaresco "Sori Rio Sordo" DOCG 2013
(Piedmont, Italy) - [JS 92] [WS 91] [AG 90]

Regular price $95.00 Sale price $79.97 Save $15.03

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JS92 WS91 AG90
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Notes from the Winemaker:
Intense garnet red with dark ruby reflections. Complex nose with aromas of licorice and forest berries, cinnamon, cloves and violet. Full, enveloping tannins with a long finish, recalling ripe fruit. Because of its structure and body, it pairs well with meat, game and cheese. Serve at a temperature of 17 °C (62.6 °F).

Variety: 100% Nebbiolo

Vineyard location and soil:
The Rio Sordo vineyard is located in the Barbaresco municipality. Soils – called “White marl of Saint Agatha” – in this vineyard go back to the Tortonian-Messinian period. Rich in elements like manganese, zinc and boron, with fine particles that tend to form easily erodible laminae (silty marl).

Carefully selected grapes are destemmed and pressed. Maceration lasts about 15 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation ends before winter is over.
Aged 24 months in 25-hl Slavonian oak barrels. A part ages in barrique. Further aged in bottle for at least 10 months.

Ratings & Reviews

92 Points - James Suckling:
"Aromas of blueberry and flower up to a full body, velvety tannins and a delicious finish. Lovely chocolate undertone. A little light on the finish. Drink or hold." - (November 22, 2016)

91 Points - Wine Spectator Magazine:
"Sleek and restrained, this Barbaresco reveals cherry, currant, mint and tobacco flavors allied to a firm, linear structure. Though this is compact and tight on the finish, the fruit element returns. Best from 2019 through 2032. 415 cases made." – BS (Web Only - 2016)

90 Points - Antonio Galloni's Vinous:
"The 2013 Barbaresco Rio Sordo offers lovely immediacy in its up-front fruit and medium-bodied feel. Hints of tobacco, crushed flowers, leather, spice and smoke suggest the 2013 will drink well sooner rather than later. The 2013 has a bit more depth and intensity through the middle than the Chiaramanti, along with more tannin, but the fruit will likely fade before the tannins fully soften." - Antonio Galloni (Oct 2016)