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Aurelio Settimo

Riserva Rocche Barolo Nebbiolo

9.034 ratings
9.45 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic

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Aurelio SettimoBarolo, CuneoNebbiolo
Top Notes For
Cathy Corison

Owner/Winemaker Corison Winery

9.8

BIG. Roses and herbs. Perfume

BIG. Roses and herbs. Perfume

Apr 24th, 2022
Cathy Corison

Owner/Winemaker Corison Winery

9.3

Perfume. Very evolved flavors

Perfume. Very evolved flavors

Apr 24th, 2022
Andrew Lohse
9.3

power ballad for everything that’s dope about Barolo

power ballad for everything that’s dope about Barolo

Feb 11th, 2018
Severn Goodwin
9.2

Blind Dinner, 10+ Year, Open Theme; 15 May 2017 at Prairie Whale, Great Barrington, MA

Blind Dinner, 10+ Year, Open Theme; 15 May 2017 at Prairie Whale, Great Barrington, MA

May 16th, 2017
Riccardo L.
9.4

Oh man. Give me this wine by the bucket. So good. Leather and dirt, rose petals. Long and lingering.

Oh man. Give me this wine by the bucket. So good. Leather and dirt, rose petals. Long and lingering.

Sep 29th, 2015
Jug
8.0

Agréable mais sent fort l’alcool.

Agréable mais sent fort l’alcool.

Dec 14th, 2018
Joe DAscoli
9.1

Really cool old Barolo

Really cool old Barolo

Jul 2nd, 2018
Derrick Kelley
7.7

Brown, smelled significantly older than it is, very oxidized, nutty, dried out. Still structured on the palette but next to other 2009s I've had recently it really fell short.

Brown, smelled significantly older than it is, very oxidized, nutty, dried out. Still structured on the palette but next to other 2009s I've had recently it really fell short.

Mar 19th, 2018
Lars "Ludde" Andersson
9.4

Super tasty. Traditionell med betongkärl 800L

Super tasty. Traditionell med betongkärl 800L

Jan 13th, 2018
Joe DAscoli
9.1

Just a taste - more thoughts to come

Just a taste - more thoughts to come

Jan 12th, 2018