Bruno Besa: Dark garnet to tawny. Fairly rustic and developed black-fruit nose. Aggressive palate, with a bitter, green finish. 83

Andrew Jefford: One of the deepest hued wines in the tasting so far, but at the same time with some tile buried in the dark oxblood red. Intriguing... Beefy, stewy, forceful, dense. We are a long way from the finesse and grace of the Verduno style, for example, but this is a compelling aroma nonetheless. Richly fruited and compounded without any superficial or confected sweetness. Dense, solid, beefy, muscular on the palate but hugely enjoyable, too—I don’t see why Barolo of this sort shouldn’t exist. Sturdy, broad-shouldered, and enjoyable. Ample tannins but not brutal; densely fruited acidity. It will be fascinating to take a look at this in a decade. I’d like to have this in my (fantasy!) cellar. 91

Michael Palij: The nose is dense, compact, and concentrated, with aromas of candied red fruit including plum and cherry, black-fruit notes of plum, damson, and blackberry, and hints of licorice, hay, dark chocolate, mint, cinnamon, clove, and coffee. It’s equally impressive on the palate, with rich fruit, layers of tannin, and a lively streak of acidity. The finish rolls on forever and leaves a lasting impression of both fruit and structural integrity. Delicious in every way. 98 Garnet to tawny. Intense and exuberant floral and herbal nose, with clean red fruits, violets, geraniums, roses, mint, and a touch of sweet tobacco and leather ndertones. Refined, inviting, sweet red-fruit palate, with complex, forest-floor, rose-petal delicacy. Very long and very refined. Another spectacular Nebbiolo. | 90