Silvio Grasso

Barolo Nebbiolo

9.048 ratings

9.09 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

Top Notes For

9.1

Much less aggressive than expected, feminine and flowery. Drank more like an Amarone with an extra punch of acidity.

Much less aggressive than expected, feminine and flowery. Drank more like an Amarone with an extra punch of acidity.

Feb 4th, 2019

Kyle Doucet-Walter

9.3

Classic af.

Classic af.

Oct 9th, 2016

9.0

Rich opulent #barolo that is still young, even out of 375ml. Going to smooth out those tannins over the next few years for sure.

Rich opulent #barolo that is still young, even out of 375ml. Going to smooth out those tannins over the next few years for sure.

Jul 30th, 2015

S C O T T S H E L D E N

8.9

Delicious but still just a baby. Great cherry and cola action

Delicious but still just a baby. Great cherry and cola action

Oct 5th, 2014

Robert Rothfield

9.3

Sour cherry and smooth tannins....excellent

Sour cherry and smooth tannins....excellent

Oct 11th, 2019

9.3

Power meets delicate. Dark raspberry and black cherry. Perfect food wine with the great acid balance

Power meets delicate. Dark raspberry and black cherry. Perfect food wine with the great acid balance

Oct 26th, 2018

8.9

1/6/18

1/6/18

Sep 14th, 2018

Christopher J Marx

9.4

Amazazing. A lot of heavy sediment, however.

Amazazing. A lot of heavy sediment, however.

Apr 3rd, 2018

Pinotman /// Andreas

8.7

Rough today. But will probably mellow out and be good down the road. I liked this one previously but today just chalky and simple.

Rough today. But will probably mellow out and be good down the road. I liked this one previously but today just chalky and simple.

Oct 24th, 2016

9.1

With flatiron steak.

With flatiron steak.

Jan 12th, 2016