Luigi Einaudi Barolo "Monvigliero" DOCG 2018
(Piedmont, Italy) - [VM 94] [WS 93] [JS 91]

Notes from the Winemaker:
This Barolo is presented for the first time with the 2018 vintage, and was born in Verduno. An area that enjoys less notoriety than other municipalities recognized for the production of Barolo DOCG, but which knows how to give the wines great expression and typicality. It has clear and enveloping tannins with a long and consistent aftertaste. On the nose you can perceive floral aromas and red fruits, well blended with essences and spices.
The annual production is a few thousand bottles.

Variety composition: Nebbiolo 100%

Winemaking: In cement vinifiers, with fermentation temperature control (about 27/30°C), with post-fermentation maceration, and racking after 22-25 days, racking and malolactic fermentation completed with temperature maintenance. A long period of maturation in large oak barrels, and subsequent rest in the bottle complete the refinement.

Food Pairing: Our Baroli pair well with roasts, braised meats, fillets, pasta with complex sauces and medium-aged cheeses.

Ratings & Reviews

94 Points – Vinous Media:

“The 2018 Barolo Monvigliero is a fabulous wine, especially for a first release and in this tricky vintage. Intensely aromatic, lifted and ethereal, with striking complexity, the 2018 captures all of the essential signatures of this great Verduno site. Silky tannins give this weightless, wonderfully translucent Barolo a real feeling of finesse. (Drink between 2024-2038).” – Antonio Galloni (Feb 2022)

93 Points - Wine Spectator:
"A rich, fleshy red marked by macerated cherry, rose and white pepper flavors. Features a dense stream of tannins that lurk underneath, ending with greater austerity than most '18s. Shows fine length, nevertheless. Best from 2025 through 2040. 1,290 cases made." - Bruce Sanderson (Jan 2023)

91 Points – James Suckling:

“Freshly sliced strawberry and lemon aromas. Medium body, firm and silky tannins and a linear finish. Firm and racy. Drinkable now, but better in 2023.” – James Suckling (June 2022)