At a glance

Producer

Azienda Agricola Passone Massimiliano

Region

Barolo DOCG, Piemonte, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

€45-€70

Tasting profile

Aromas of cherry, dried rose, tar, licorice, and subtle menthol; developing notes of tobacco and leather with fine-grained tannins and persistent finish.

Evolution: Gaining complexity and tertiary notes (truffle, forest floor, dried herbs). Fruit persists but is integrating with earthy and spicy characters.

At peak: At peak, expect a harmoniously integrated palate: softened tannins, lifted acidity, dried fruit, tobacco, and floral notes; classic, elegant Barolo signature.

Structure

Acidity

Medium-high; lively and supports aging

Tannins

Firm, yet beginning to soften; classic Barolo depth

Alcohol

14-14.5% ABV (typical for Barolo 2016)

Aging potential

Excellent; can age gracefully 15-20 years from vintage in correct storage

Drinking window

Peak drinking

2024 to 2035

Optimal window

2023 to 2038

Current status

Approaching maturity, may still evolve positively

Current condition

Developing tertiary aromas, strong structure, suitable for aging but enjoyable now

Barolo from a structured vintage like 2016 typically requires 7-10 years post-vintage to reach optimal drinkability, when tannins soften and the bouquet is fully developed. The wine will show tertiary complexity but retain its freshness thanks to the vintage's balanced acidity.

Food pairing

Best with braised beef (Brasato al Barolo), aged Parmigiano, lamb shank, wild mushroom risotto, or truffle-infused dishes. Also pairs well with game meats and hearty stews.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (2 hours) — Helps soften tannins and open up complex aromatics, revealing tertiary notes and integrating the structure.

Sustainability

Sustainability score: 6/10

Likely sustainable viticulture with focus on manual harvest, minimal irrigation, and natural cover crops; standard Barolo producers often avoid herbicides and reduce chemical interventions, but no official certification detected.

While Azienda Agricola Passone Massimiliano appears to follow traditional, low-input Barolo winemaking and vineyard management, there is no public certification for organic, biodynamic, or broader sustainability programs. The relatively small production scale and local sourcing limit environmental impact, but opportunities for packaging, renewable energy, and formal certification could enhance sustainability further.