Andrew McIntyre

9.4

Too young but insane potential...going to buy more. Love this wine and its depth and complexity. Paired well with venison. — 2 days ago

Kamall

9.2

Decanted for several hours, great with food but tannins still very dry without. I’d give it a lot more time to mellow. — 2 years ago

Steven Heydemann

9.2

Not Bricco San Pietro. — 5 years ago

Kelsey Dahl

9.5

100% verdicchio, delicious white, high alcohol content — 5 years ago

Andrew Cullimore

9.1

Medium ruby garnet , quite narrow terracotta rim . Quite aromatic , sous bois , dried rose , some spice , truffle . On the palate this is lean in style , with some dried rose , red fruits , liquorice and mint . Quite dry , gritty tannin , balanced acidity . Medium length , liquorice, dried rose finish . Drinking well now and over the next 5-8 years . — a month ago

Mark Rosse

9.4

Took 2 hours to open up completely. Umami and tar. Lovely showing! — 2 years ago

Manuel Buergi

9.1

#drinksatantonios
oddero's 1996 "rocche dei rivera di castiglione" falletto (today: mga "scarrone") did a fantastic job. an ultra classic and perfectly mature barolo. it does not reach the same heights as the 1996 "vigna rionda", "bussia-mondoca" or "rocche di castiglione" and it needed some time in decanter to open up. lots of dried flowers and berries, cedar, tobacco leaf, graphite and road tar. the tannic backbone is very good and brings structure. the saturating minerals and acdity keep the wine very alive in the palate and in a nice finish. — 5 years ago

Chirag

9.9

Let’s do it — 8 months ago

Gene Chow

8.9

Dieselly. Nice acidity. — 2 years ago

Ray Vanderhoff

9.2

Very dark ruby color. Called Big d’ Big for a reason. Bold aromas of violets, pot pourri, leather and dark cherry. Intense flavors of black berry/cherry, figs, vanilla and baking spices. Firm tannins, full bodied and medium-plus acidity. Pretty well balanced. Aged in large barriques. This is a style of Barolo (very fruit forward) more suited to New World wine drinkers. Quite good. Thank You Ron B. — 3 years ago