Bruna Grimaldi, Barolo Badarina, 2016

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The Grimaldi family has owned 11 hectares of vines in some of Piedmont’s most sought-after communes for over 60 years, but they’ve only been bottling their own wines for 2 decades.

Like so many Piemontese winemaking families, they sold off their fruit in bulk and produced a couple of barrels for family consumption; that is, until Bruna Grimaldi took over the estate established by her grandfather so many years before.
She has embraced a mélange of winemaking techniques; some are modern, like fermenting in stainless steel, and others are classic Piedmont, like aging the finished wine in big, neutral barrels. This blending of new and old yields wines that are open and fine, with delicate aromas, generous fruit but held together by a distinct sense of place and terroir.

Professional Reviews

Robert Parker

RP 95
"You will be very favorably impressed by the delicate and floral aromas that peel softly off the bouquet in the Bruna Grimaldi 2016 Barolo Badarina. There are distinct notes of wild rose and pressed violets that pop out with playful intensity. Badarina is located in Serralunga d'Alba, known for some of the most powerful expressions of Nebbiolo in the appellation. This estate farms a 1.8-hectare plot at 450 meters above sea level with a mix of white marl and calcareous deposits with layers of sandstone. In the end result, this wine exudes elegance more than it does power per se. I feel the tighter grip of the young tannins on the close, but otherwise, this wine will be remembered for its overall finesse and startling clarity. Like the other wines in this group, this Barolo is fermented with submerged cap and completes its secondary fermentation in cement tanks. It refines in large oak casks for 30 months."

Wine Enthusiast

WE 97
"Woodland-berry, eucalyptus, star anise and new leather aromas are front and center on this radiant red. Firmly structured, the youthfully austere palate shows Marasca cherry, strawberry compote and licorice accompanied by assertive, fine-grained tannins that need a few more years to fully unwind. Fresh acidity keeps it well balanced and lends great aging potential. Drink 2026–2056."