Beppe Rinaldi Barolo Brunate

About this wine

One of Barolo's most traditional producers, Giuseppe 'Beppe' Rinaldi makes an icon Barolo from the prestigious Brunate MGA in La Morra with uncompromising classical methods.

Sommelier's Note

"The most uncompromisingly traditional Barolo made today — Beppe Rinaldi never bent to fashion, and the result is a wine that will outlive nearly everyone who drinks it. Brunate at this address is irreplaceable."

Food Pairings

A natural partner for Piemontese classics: truffle-sauced tajarin pasta, brasato al Barolo (Barolo-braised beef), game birds, and aged Parmigiano-Reggiano. For Japanese cuisine, the firm tannins and vibrant acidity are an exceptional match for charcoal-grilled Wagyu short ribs (karubi) seasoned with soy tare, richly marbled sukiyaki with aged beef, or deeply flavored duck hot pot (kamo-nabe) — the wine's earthy complexity mirrors umami-rich Japanese cooking beautifully.

When to drink it

Reserve for milestone anniversaries, serious collector dinners, or intimate evenings dedicated entirely to the wine itself. This is not a background wine — it demands and deserves full attention.

Specs

Grape Varieties

Nebbiolo

Style

Red

Price Range

¥80,000-150,000

Terroir & Winemaking

100% Nebbiolo from the Brunate MGA in La Morra (since 2010, blended with up to 15% from Le Coste MGA). Spontaneous fermentation with indigenous yeasts, no temperature control. Long maceration exceeding 30 days for natural extraction of color, tannins, and aromas. Aged approximately 4 years in large, old Slavonian oak botti — no barriques, no new oak ever used. Released 5-7 years after harvest. Estate now run by daughters Marta (winemaking) and Carlotta (vineyards) after Giuseppe 'Beppe' Rinaldi passed away in 2018.

Frequently Asked Questions

What is Brunate, and why does it matter?

Brunate is a prestigious MGA (Menzione Geografica Aggiuntiva — officially recognized single vineyard) straddling La Morra and Barolo communes. Its calcareous-clay soils impart exceptional structure, depth, and longevity. In Rinaldi's hands, it produces one of the most sought-after Barolos in the world.

What does it taste like?

Dried roses, tar, licorice, dark cherry, forest floor, and leather, with firm yet ultra-fine tannins and vibrant acidity. It evolves dramatically over hours in the decanter, and continues transforming for decades in bottle.

When can I start drinking it?

Best from 10-15 years after the vintage date. Most current releases are best from 2030 onwards. The wine will continue developing for 30-50 years in proper cellar conditions.

Who makes it now after Beppe passed away?

Giuseppe 'Beppe' Rinaldi passed away in 2018. His daughters Marta (in charge of winemaking) and Carlotta (in charge of the vineyards), alongside their mother Alessia, now run the estate with the same uncompromising traditionalist philosophy.

Is it worth the high price?

Yes — Rinaldi's Brunate is among the rarest, most historically significant Barolos in existence. Production is tiny, global demand far exceeds supply, and the 30-50 year aging potential makes it a genuine blue-chip wine for any serious cellar.