About this wine
A single-vineyard Barolo from Brunate, one of the most historically prestigious crus in La Morra, straddling the border with the Barolo commune. Andrea Oberto's rendition shows great aromas of plums, cedar, chocolate and spice with tar notes, full body, soft and round tannins and a long finish, alongside the brown-spice and balsamic, tobacco tone typical of the cru. Note: most independent critic notes on record for this bottling are from vintages in the late 2000s and early 2010s, so current-vintage availability should be confirmed directly with the estate or its importers.
A softer-tannin expression of a legendary cru — approachable earlier than most Brunate bottlings.
Sommelier's Note
"Brunate is Barolo royalty, and even in a smaller production, Oberto's version delivers the cru's signature balsamic-tobacco complexity with unusually soft, round tannins."
Food Pairings
Suited to rich braises, aged pecorino, and dishes with a savory-sweet balsamic note; its tobacco and spice tones also complement charcoal-grilled wagyu.
When to drink it
Collector's dinners, pairing with rich braised dishes, cellar additions
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- ¥9,000-11,000
Terroir & Winemaking
100% Nebbiolo from the Brunate cru in La Morra. Full-bodied with soft, round tannins from extended oak aging, typical of the estate's large-botti-plus-barrique regimen.
Frequently Asked Questions
- What makes Brunate a special cru?
- Brunate is one of La Morra's most historically celebrated vineyards, known for producing structured, aromatically complex Nebbiolo with balsamic and spice tones.
- Is this wine currently in production?
- Most available critic reviews and market listings for this bottling are from late-2000s/early-2010s vintages; buyers should confirm current-vintage availability with the estate or an importer.
- What does it taste like?
- Plum, cedar, chocolate and spice with tar notes, full body, soft round tannins, and a long balsamic-tobacco finish.
- What food pairs well with it?
- Rich braises, aged hard cheeses, and charcoal-grilled meats complement its structure and spice.
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