Bruno Besa: Garnet to tawny. Open, intense, complex yet restrained and fragrant, with wild strawberries, red apples, crushed stones, and red flowers, all bound together by the earthy character. A bit challenging on the palate, with fierce tannins and rather one-dimensional fruit. Maybe it just needs time, but the palate lets it down for now. 90

Andrew Jefford: The deepest of our three Verdunos—though translucent nonetheless. Raisin, graindust, oatflake: sweet, light, soprano but haunting. Fascinating. This is, in its own way, “as Verduno” as [Castello di Verduno Barolo Massara] but more generously so, with more weight to the fine cloths and drapes, more scent in the air as the wine-body moves through your mouth, and in the end a little more juice to the tannins as they sink over the tongue. Two very fine wines here but this is the one I covet ... thanks to those tannins, thanks to its aromatic finesse, and thanks to the dwelling-power of its fruit on the tongue. Grand stuff. 94

Michael Palij: Deep color (for Barolo) and an obvious nose of stewed black fruit suggests a smidge of the “Barolo Bake” that is evident on some of the wines in this tasting. The palate confirms this, with high alcohol and stringent tannins that rob the wine of balance and leave it drying and lacking pleasure. 86