Bruna Grimaldi, Barolo Bricco Ambrogio, 2016

$49.99
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Bruna Grimaldi

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 93
"Roddi is one of the least-traveled areas in the appellation, and Bricco Ambrogio is one of its best growing sites, with clay and Sant'Agata marl soils. Bruna Grimaldi and her family reveal one of the finest interpretations of the site, offering a wine that is sturdy on its feet and compelling in terms of its aromatic offerings and complexity. The 2016 Barolo Bricco Ambrogio plays a strong hand in terms of mouthfeel, where this structured and firm wine grips tightly to the palate. The aromas are fleeting and fluid with a flurry of wild rose, forest berry, tar and black licorice aromas. I found this wine to have a larger disconnect between nose and palate compared to the more seamless Baroli from the estate. The wine is fermented with submerged cap and completes its malolactic fermentation in tank. Both methods play toward the delicate nature of this Barolo. Only 4,500 bottles will be released in July 2020." -Monica Larner

Wine Enthusiast

WE 92
"Mature dark-skinned berry, eucalyptus and rose aromas lead the nose on this full-bodied, enveloping red. On the densely concentrated velvety palate, close-grained tannins surround fleshy black cherry, baked plum and licorice alongside the warmth of alcohol before a clenching finish. Drink 2024–2031." -Kerin O'Keefe

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