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Opzioni di acquisto

Note di degustazione

Note di degustazione
Punteggio 88/100 · Da bere 2015-2017, Antonio Galloni, Vinous, May 2015

The 2004 Barolo L'Andre is a round, open-knit wine to drink now and over the next few years at most, as there is limited complexity and depth to be found in the dark red stone fruit, spice and leather flavors. A closing note of freshness suggests the 2004 might keep for a few years, but I would not push my luck.

Punteggi della critica

Punteggi della critica
88
88/100

Punteggio medio

17
17/20

Jancis Robinson MW

88
88/100

Antonio Galloni, Vinous

Altre recensioni e punteggi

17 punti
Walter Speller, jancisrobinson.com
Punteggio 17/20 · Da bere 2014-2038, Walter Speller, jancisrobinson.com, May 2014

40 days on the skins and aged for two years in 10-30 hl oak casks. Healthy mid ruby with orange tinges. Hints of sweet forest fruit, but otherwise quite reluctant to open up. Intense, ripe attack on the palate with an abundance of fruit. Powerful but stylish finish with good acidity. (WS)

16 punti
Julia Harding MW, jancisrobinson.com
Punteggio 16/20 · Da bere 2012-2020, Julia Harding MW, jancisrobinson.com, Dec 2008

Medium garnet. Some savoury oak spice and a hint of vanilla over black fruit. Again, tastes as if there is a dose of new oak in there but I think he uses only large Slavonian casks for this wine. Pretty firm and astringent and not sure if it will lighten up with time. (JH)

17 punti
Jancis Robinson MW
Punteggio 17/20 · Da bere 2014-2038, Jancis Robinson MW

40 days on the skins and aged for two years in 10-30 hl oak casks. Healthy mid ruby with orange tinges. Hints of sweet forest fruit, but otherwise quite reluctant to open up. Intense, ripe attack on the palate with an abundance of fruit. Powerful but stylish finish with good acidity. May 2014, www.jancisrobbinson.com, Drink: 2014-2038

Informazioni sul produttore

Silvio Grasso
Vedi produttore

Dettagli del prodotto

Paese / Regione
Uvaggio

Nebbiolo

Colore

Rosso

Sapore

Secco

Gradazione alcolica % vol

14%

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