The family that created Barolo Chinato still keeps their recipe secret. This is the best way you can finish a meal: single-vineyard Barolo macerated with spices and herbs to create a spectacular bitter wine amaro. Sometimes called the best after-dinner drink in the world.
Named after Eugenio and Cinzia’s daughter, Lucia, the “Lu” Barolo is made of the best clusters from two of their best crus, seeing two years in foudre, six to twelve months in glass-lined cement vats, and another year resting in bottle before release. As herbaceous and complex as you could ask Barolo to be.
This wine is more raspberry patch than raspberry, with all the brambly, stemmy, earthy herbaceousness you could ask of a properly treated Barolo. From a vineyard where the cover-crops are scythed to avoid noise pollution, this wine exemplifies the hands-on diligence of Ferdinando's practices.
Full-bodied, with red fruit, gentle oak, and velvety tannins, Ferdinando's entry-level Barolo will inspire your appetite for a rich risotto or meaty pasta. This wine plays well with others. 2019 was one of the three great Piedmont vintages of the 2010s.
