Barolo Tre Tine

About this wine

Giuseppe Rinaldi's second iconic Barolo, blending fruit from the Cannubi San Lorenzo cru (the highest part of the Cannubi hill in the Barolo commune) with the Ravera cru in Novello, and a small parcel of Le Coste. Prior to 2010 this wine was labeled 'Cannubi San Lorenzo-Ravera'; when a change to Barolo DOCG labeling rules made that name impossible for a multi-vineyard blend, the estate renamed it 'Tre Tine' after the three fermentation vats historically used for the three parcels. More red-fruited, floral and structurally taut than its sibling Brunate-based Barolo, it is prized by collectors and consistently rated in the low-to-mid 90s by critics such as Antonio Galloni.

Sommelier's Note

"Tre Tine is the thinking collector's Rinaldi — less famous than Brunate but arguably more transparent about what multi-vineyard Barolo can be when a traditionalist refuses to bow to labeling fashion."

Food Pairings

Classic with braised short ribs, white truffle tajarin, and aged Piedmontese cheeses like Castelmagno. Its firm tannin and bright acidity also make it a strong match for grilled unagi or a rich beef sukiyaki, where the wine's savory, earthy complexity meets umami-forward sauces.

When to drink it

Special-occasion dinners, collector tastings, or any evening where the wine itself is the main event rather than a background pour.

Specs

Grape Varieties

Nebbiolo

Style

Red

Alcohol

14%

Price Range

$180-320 (varies significantly by vintage and allocation scarcity)

Terroir & Winemaking

100% Nebbiolo from the Cannubi San Lorenzo (Barolo commune), Ravera (Novello) and Le Coste crus. Spontaneous fermentation with indigenous yeasts, extended maceration on the skins (30+ days), and aging in large Slavonian oak botti (no barrique). First released under the 'Tre Tine' name from the 2010 vintage; typically bottled with 14-14.5% ABV.

Frequently Asked Questions

Why is it called 'Tre Tine' instead of naming the vineyards?

Since 2010, Barolo DOCG rules require at least 85% of the fruit to come from a single named vineyard for it to appear on the label. Because this wine blends Cannubi San Lorenzo, Ravera and Le Coste, none reaches that threshold, so Rinaldi named it after the three fermentation vats ('tine') instead.

How does Tre Tine differ from Rinaldi's Brunate Barolo?

Tre Tine tends to show brighter red fruit, higher-toned florality and a more linear, mineral structure, while the Brunate-based wine is typically darker, richer and more powerful.

How long should Tre Tine be cellared?

It is built for the long haul — most vintages need 8-10 years to soften and can age gracefully for 20-30 years given Rinaldi's traditional, low-intervention winemaking.

What food pairs best with Tre Tine?

Rich, savory dishes with some fat and umami: braised beef, white truffle pasta, aged hard cheeses, or, for a Japanese pairing, grilled eel or beef sukiyaki.