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Flavio Roddolo, Barolo Ravera, 2001

Red Wine from Piedmont, Italy
$149.99
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A 2001 Barolo with more than two decades behind it, from a grower whose wines are built for exactly that kind of wait. Flavio Roddolo's wines are introverted, brooding and intense. They reflect Monforte and the man who makes them, and they only open up with patience. He farms six hectares of calcareous clay on the Bricco Appiani hill outside Monforte d'Alba. His vines are 15 to 70 years old and haven't seen a chemical treatment in forty years. Everything ferments on indigenous yeasts and goes into bottle unfined and unfiltered. The whole estate makes about 20,000 bottles a year, so a bottle with this much age is a real find. This isn't a trophy Barolo. It's traditional Nebbiolo from a farmer, for people who'd rather drink that than a brand. Because it's unfiltered, stand it upright for a day and decant it carefully off the sediment.

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More about Flavio Roddolo

Flavio Roddolo is a legend in Monforte d'Alba, one of the last remaining truly genuine winemakers in Piedmont. His six hectares haven't been chemically treated in 40 years. He uses only indigenous yeasts, doesn't clarify or filter, and ages in cement and old oak. He bottles tiny quantities only when he feels they're ready. The world is watching to see what happens next.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2001

  • Size

    750ml

  • Farming Practice

    Natural

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Agnolotti del plin in roasting juices, tajarin with shaved white truffle, brasato al Barolo with polenta, or roast guinea fowl with porcini. Finish with a wedge of aged Castelmagno.

Tasting Profile

Expect traditional Monforte Barolo in its most reserved form: sour cherry, dried roses, tar and earthy, savoury notes, picking up leather, truffle and forest-floor tones as it matures. It's typically full-bodied without being heavy, with firm, grippy tannins and lively acidity. Brooding and slow to open, it finishes long and dry, and a careful decant pays off.