G.D Varja

Description

The traditionalist estate of Francesco Rinaldi e Figli is one of the greatest names in Piemonte. Located in the town of Barolo itself, the estate has a long and illustrious history in the region. It was founded in 1870, when Francesco Rinaldi inherited a vineyard and house in Barolo, inducing him to leave behind his work with the very large Mirafiore estate and set out on his own. His family at that time also had ties to the then greatest estate in the Barolo region, Barale-Rinaldi. Francesco was the cousin of Giuseppe Rinaldi, and together these two superb family wineries have marched down through time side by side, both upholding the unique, traditional style of Barolo that has also been championed by other great names in Piemonte, such as Bartolo Mascarello and Bruno Giacosa.

One hundred and thirty years later, much of the same techniques are still used in the Francesco Rinaldi cellar to produce some of Barolo’s greatest wines. The estate is now run by Luciano Rinaldi’s niece, Paola Rinaldi (a graduate of business school) with help from her sister Piera Rinaldi. They continue to make beautiful wines within the great traditions of Barolo, avoiding new oak, preferring long macerations, and aging in large Slavonian oak prior to bottling.

"Francesco Rinaldi remains one of the under the radar gems for readers who appreciate classically built wines that remain affordable. The single vineyard wines are often compelling, but readers should not ignore the straight Barolo, which is often one of the best wines in its peer group, and also very fairly priced." Antonio Galloni

'This has an almost garnet colour. The nose is pretty and perfumed with balmy, savoury herbs, baked earth and fresh and dried rose petals, macerated berry fruit tells of the warm summer, along with blood and an iron minerality; Full bodied on the palate with mouth-watering freshness and finely sturctured, grainy tannins. The palate has ripe and cooked strawberries with smoky tar. This is already approachable, and fairly 'square' on the palate - have it with some protein.'Anja Breit, Philglas & Swiggot