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BAROLO: THEN AND NOW

By: Victor Rallo and Anthony Verdoni

Barolo is the “King” of Italian wines. Its crown, however, has changed during the past 50 years or so. Italy’s wine laws went into effect in the mid-1960’s. At that time Barolo was a DOC wine. There were 3 categories: DOC Regular (Normale), DOC Riserva, and DOC Riserva Speciale. Two years of aging in cask and 13% alcohol was required by all three categories. The Riserva required two additional years of aging; the Riserva Speciale required three additional years. Barolo makers would blend must from all of their vineyards to create one Barolo in their own house style. In outstanding vintages the best juice would be used to make a Riserva or Riserva Speciale. But what’s happening to Barolo now?

Barolo was and is produced primarily in 5 villages south of Alba: La Morra, Serralunga d’Alba, Barolo, Monforte and Castiglione Falletto, as well as in parts of 6 other villages. The zone was and is about 3,085 acres (1,248 hectares). There were 1,242 growers. That’s an average of less than 3 acres per grower. No one makes a lot of Barolo. The Barolisti, then and now, count their wines by the bottle, not by the case. Most of the owners are enologists and agronomists. It is a farmer’s culture, but wealthy farmers. A hectare of land in the Cannubi vineyard, for example, may be valued at 2,000,000 Euro. Most parcels of land are not for sale. They are passed down from generation to generation.

Important in the past were considerations of the specific clone of Nebbiolo used in making Barolo. The approved clones are Michet, Lampone and Rose but Rose has all but disappeared. Barolo is always 100% Nebbiolo. Soil composition was discussed: Tortonian or Helvetian. Then there was the debate over the sizes and types of oak containers: traditional large oak Botti or smaller French Barriques. The arguments continue today. After all, each producer has his or her own ideas about maceration time, when the malolactic fermentation should take place and how long Barolo should be aged in the cellar before release. 1,242 growers, 1,242 ideas – very personal.

Barolo is noted for its perfume and delicate charm, which take years to develop. It is the end of the rainbow, a Cuban cigar, the King of Italian Wines. Long live the King! Science and the DOCG have uplifted the consistency of Barolo. There is no longer the specter of volatile acidity or rough odors of seaweed. And there is a renewed spirit of cooperation among producers, assuring us that the King will stay on top. Here are the DOCG requirements that went into effect in the 1980’s:

Minimum Aging in YearsCask        Total        Alcohol
DOC Regular (Normale)              2              3              13%
DOC Riserva                                      2              5              13%

Although no government regulation can legislate out mediocrity, it is safe to say Barolo wine today is better than ever with the highest image of any wine zone in Italy.

The Crus of Barolo
Recognizing the importance of individual vineyard sites throughout the Barolo DOCG zone was a movement spearheaded by Renato Ratti. It culminated in his Carta del Barolo (1984). He also did a Carta del Barbaresco. A Cru Barolo must be distinctive and yield a wine that is unique to itself, better then a normal Barolo and different from other Cru’s.It is interesting that the first reference to Barolo wine is not to Barolo, but to one of its crus: Cannubi, 1752. Cannubi predates Barolo. We recommend that you try some of the different, recognized vineyards. Generally a cru is a step up from regular Barolo – and that’s saying a lot.Cannubi
Cannubi is a long hillside that rises above the town on Barolo, close to its neighboring village of La Morra. It is at the intersection of the blue-gray Tortonian marl soils and the buff, iron-rich Helvetian sandstone soil. It is Barolo personified and magnified. Cannubi gets sunlight all day. It nurtures Barolo wines of rare intensity, elegance and longevity. “Cannubi, 1752.” Nearly 275 years ago farmers knew the importance of this vineyard.

Sheldon Wasserman rated all of the crus in 1987. Only one received his top 3-star rating: Cannubi, also called Cannubbio and Collina Cannubi. But where does Cannubi begin and end?

Can 15 Equal 34?
There are sub-parcels of Cannubi which have spawned another debate. The original Cannubi – the single finest vineyard (Wasserman); the best of both worlds (Ratti) – is 15 hectares (about 37 acres). Adjacent vineyards – Cannubi-Boschis, Cannubi-Muscatel, Cannubi-San Lorenzo, Cannubi-Valletta and Cannubi-Monghisolfo – bring the total to 34 hectares (about 88 acres). Wasserman rated all of these 2 stars, not 3. As in Burgundy, there are many owners of Cannubi and the sub-parcels. The stakes are high. This is the most prestigious and expensive real estate in Barolo. Should the sub-parcel owners be permitted to call their wine Cannubi? Where does Cannubi begin and end?

This has evolved into a court battle. In 2012 eleven producers of Cannubi won a court decision enforcing Ratti’s classification, forbidding the “secondary” sites from putting Cannubi on the label, stressing the importance of the original 15 hectares, the heart of Cannubi. Owners of the sub-parcels would have to list the full name of their property and not use the word Cannubi on its own. Upon appeal the ruling was reversed in favor of the owners of the broader 34 hectares. Now there is an appeal of the reversal filed in Italy’s highest court. This is a precedent-setting case. We have seen a Barbaresco producer attempting to cash in on Cannubi by calling his wine Barbaresco Cannubi. Where do vineyards begin and end? It may be best settled within the wine consortiums and among the wine press. Credibility is at stake. The proof of the Cannubi, however, is and will continue to be in the bottle.

Some of our favorite Cannubi producers include:

Damilano (La Morra)
Paolo Scavino (Castiglione Falletto)
Michele Chiarlo (Calamandrana)
G.B. Burlotto (Verduno)
E. Pira e Figli “Chiara Boschis” (Barolo)
Giacomo Brezza e Figli (Barolo)
FratelliSerio e Battista Borgogno (Barolo)
Giacomo Fenocchio (MonforteD’Alba)
Cascina Bruciata (Barbaresco)

Reviews:

Giacomo Fenocchio Barolo Cannubi 2011
Color pale ruby, slightly hot (alcohol), aromatic violets and tar, tannic but elegant maybe a little bit green, long finish. Tasted again 1 hour after opening fruit emerged, tannins dissipated and alcohol blew off. Barolo’s need time.
90 points

E.Pira e Figli Chiara Boschis Barolo Cannubi 2011
Brilliant concentrated ruby garnet color, violets and roses on the nose, robust with soft tannins, unfiltered, amarena cherries, hazelnuts, lingering finish, will age well.
93 points

Damilano Barolo Cannubi 2010
Nose of mushrooms and truffles, bright ruby color, tannic with good acidity. Very good to drink now but this wine is young with aging potential, give it a few years in the cellar, it will not disappoint you.
91 points

Serio & Battista Borgogno Barolo Cannubi 2010
Brilliant ruby color with aromatic sweet amarena cherries in syrup, velvety for a young wine, great personality, elegant, chocolate, long finish.
91 points

Cascina Bruciata Barolo Cannubi Muscatel 2010
Deep and rich, lustrous ruby color, explosive aromatics of dried roses, ripe caramelized dark fruit and raspberries, full mouth feel with a persistent finish. A winner! It is ironic that our top pick is from Cannubi Muscatel.
95 points

Damilano Barolo Cannubi 2009
Truffles and mushrooms on the nose. Ruby to garnet color. Earthy, musky, tar. Marcona almonds with a bright finish. The power and elegance of Cannubi. This wine will age well. It was our second favorite wine of the tasting. Enjoy the 2009 Barolos now and for the next decade.
93 points

Michele Chiarlo Barolo Cannubi 2009
Color is right on with the luster of rubies, minerality and salinity are evident. Finesse and harmonious, charming and elegant. Cherries, strawberries, licorice and vanilla. More ready to drink then the others. Really good wine just a notch below the Damilano 2009 but to close to call.
93 points

Francesco Rinaldi Barolo Cannubbio 2009
Excellent perfume, soft yet complex, ruby color will age well but terrific to drink now, multi-layered with similar characteristics to theChiarlo Cannubi.
93 points

Borgogno Barolo Cannubi 2008
Rich color, with cherries, well balanced, herbal and complex. Hazelnuts with an ethereal long finish.
90 points

Serio & Battista Borgogno Barolo Cannubi 2008
Bright ruby color with nice aromatics, strawberries, burnt tobacco, super silky with a long finish.
Age this wine it will surprise you in 5 years.
91 points

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ZAGAT LISTS BIRRAVINO AS ONE OF THE 10 HOTTEST RESTAURANTS ON THE JERSEY SHORE

We are excited that Birravino has been chosen by Zagat as one of the Jersey shore’s hottest restaurants. Jump into the spring season and celebrate with this Italian tradition.

May 14 we will be promoting a Italian spring tradition.  We will have a wine manager walking around the dining room and bar pouring glasses of Frascati.  A crisp white wine from the small town of Frascati in Lazio right outside of Rome.

In the spring they drink the frascati with fresh pecorino cheese and fava beans.  For $8 you will get a glass of Frascati and our Prosciutto and Fava plate from our menu.  A $24 value for $8 to celebrate spring!
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Vic Returns to The Rachael Ray Show

Vic Rallo returned to the Rachael Ray Show last week to defend his Dollar Store Cook-off Championship title against the charming CEO of Masterbuilt, John McLemore! The two chefs had to prepare a holiday meal using only ingredients found in the dollar store, using only the money earned through a few on-air challenges. Papa Joe Aviance also returned to judge the dishes. Did Vic defend his title? Watch the clips and see!


Wine Events Header

Upcoming Events with Vic Rallo

Join Vic Rallo for Our Upcoming Wine Events
Hosted by Undici Taverna Rustica in Rumson, NJ
December 3  |  January 14  |  February 4

An Evening with Aldo Raffanelli & the Wines of Antinori

Tuesday, December 3rd at 6:30pm
$79 per person plus tax and gratuity.
Dinner, tasting and educational seminar

Join us for an intimate evening with Aldo Raffanelli and the wines of Antinori paired with delicious regional cuisine.
The Antinori family has been involved in the production of wine for over six centuries. Through twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.
Today the firm is run by Marquis Piero Antinori with the support of his three daugthers, Albiera, Allegra, and Alessia, directly involved in the work of the house. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
For Tickets, Call Undici at 732-842-3880

The Award-Winning Wines of Nino Negri with Sarah Maule

Tuesday, January 14th at 6:30pm
$79 per person plus tax and gratuity.
Dinner, tasting and educational seminar

“Nino Negri has confirmed itself a star of first magnitude.” – Gambero Rosso

Established in 1897, Nino Negri is the premier estate producing wine in the Valtellina DOCG in Italy’s Lombardy region. The success of Nino Negri and the greater Valtellina region is due largely to the efforts of winemaker Casimiro Maule who has worked at the estate since 1971, his entire professional life. In 2007, Casimiro was named “Winemaker of the Year” by Gambero Rosso, the authority in Italian wine.

For Tickets, Call Undici at 732-842-3880

The Legendary Wines of Marchese di Gresy, Piemonte with Jeff Chilcott

Tuesday, February 4th at 6:30pm
$79 per person plus tax and gratuity.
Dinner, tasting and educational seminar

In the 1960’s, Alberto di Grésy spent much of his time supervising the agricultural operations of the family estates where he concluded early on that he didn’t want to limit himself to selling the grapes from his vineyards to the finest wine producers in the area as was the tradition in the Langhe. In 1973 Alberto di Grésy began vinifying his own wine: the objective to produce wine with the best available technology while respecting tradition, and to transfer as much as possible of the character and personality of the terrain, vineyard site and varietal into the bottle.

The winery, recently expanded, provides the means to produce products of the highest quality, with respect to the oenological tradition from grapes grown in the various estates which di Grésy owns.

For Tickets, Call Undici at 732-842-3880