At a glance

Producer

Giuseppe Rinaldi

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$250-$350

Tasting profile

Aromas of tar, dried roses, cherry, forest floor, leather, and a hint of truffle. Palate shows firm tannins, bright acidity, and flavors of dark cherry, licorice, and tobacco.

Evolution: With age, tannins will soften, secondary notes of dried herbs, underbrush, and balsamic will emerge, enhancing complexity.

At peak: Lush, harmonious with polished tannins and deep tertiary aromas of leather, earth, and sweet spices.

Structure

Acidity

High

Tannins

Firm and Granular

Alcohol

13.5%

Aging potential

30-40+ years due to high tannin, acidity, and pedigree of vintage and producer

Drinking window

Peak drinking

2025 to 2046

Optimal window

2020 to 2049

Current status

Early Maturing

Current condition

Approaching optimal drinkability with good structure and complexity but still developing secondary aromas.

The 2009 vintage is regarded as excellent in Barolo with high phenolic ripeness and balance. Giuseppe Rinaldi’s traditional yet precise style allows for long-term aging. The impressive tannic structure and acidity of this site-specific Brunate-Le Coste cru underscore its potential to unfold nuances over 30+ years.

Food pairing

Pairs well with rich dishes like braised beef, porcini mushroom risotto, game meats, and aged cheeses.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften tannins and enhance aromatic complexity before serving.

Sustainability

Sustainability score: 7/10

Giuseppe Rinaldi employs organic farming principles in the vineyard, low intervention winemaking, hand harvesting, minimal chemical use, and natural yeasts. Energy consumption is moderate with traditional cellar methods. Water usage is managed carefully with drip irrigation avoided.

While not certified organic or biodynamic, this producer follows environmentally conscious practices with careful vineyard ecosystem management and limited intervention in the winery, resulting in a relatively sustainable profile. Moderate carbon footprint arises from international export and traditional packaging.