Produttori del Barbaresco

Ovello Riserva Barbaresco Nebbiolo

9.230 ratings
9.16 pro ratings
Barbaresco, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
Alicia

Red plum skin, tar, dried cherry, delicate rose, and supple tannins.

Red plum skin, tar, dried cherry, delicate rose, and supple tannins.

1 person found it helpfulMar 8th, 2018
Andrew Brenner

Totally solid, if too early, with dinner.

Totally solid, if too early, with dinner.

1 person found it helpfulOct 15th, 2016
Shawn Paul

Magnum number 639 has gone to a better place.

Classic, restrained power, deep core of cranberries and licorice, anise and Cherrywood smoke.

Magnum number 639 has gone to a better place.

Classic, restrained power, deep core of cranberries and licorice, anise and Cherrywood smoke.

1 person found it helpfulAug 17th, 2016
Alessandro Nardi

From 2011 Produttori del Barbaresco tasting. Very unique cru. More herbal.

From 2011 Produttori del Barbaresco tasting. Very unique cru. More herbal.

1 person found it helpfulMay 21st, 2016
Charlie Beatty

Buyer wineworksonline.com

9.3

Ovello Cru had distinctive dark cherries, very bright other fruits. Lots of tannin on back palate. Very minty on taste. Very good . CB 93

Ovello Cru had distinctive dark cherries, very bright other fruits. Lots of tannin on back palate. Very minty on taste. Very good . CB 93

1 person found it helpfulMar 21st, 2016
Wojciech Bońkowski

Bloger bonkowshi.me

9.3

Bottled April 2015 – Released March 2016 – Tasted September 2015.

Bottled April 2015 – Released March 2016 – Tasted September 2015.

Sep 14th, 2015
Michael Dierberg

Great drinking now.

Great drinking now.

Jul 26th, 2020
Morris Birnbaum

Fresh cherry. Great energy. Years ahead.

Fresh cherry. Great energy. Years ahead.

Aug 25th, 2019
Christian McLeod

Most enjoyed of the evening.

Most enjoyed of the evening.

May 4th, 2019
James Weingarten

Cherry. Earth. Complex. Opened over the course of the meal. Light to medium body.

Cherry. Earth. Complex. Opened over the course of the meal. Light to medium body.

Oct 7th, 2017