The fruit is a blend from vineyards in three Barolo communes: Barolo, La Morra, and Castiglione Falletto. This Barolo undergoes a prolonged fermentation for more than 30 days, followed by a minimum aging process of three years. On the nose there are lovely red cherry notes, roses, violets and loads of spice. It is delicate in body, weight and texture and quite dry on the palate but it also has an enticing savoury element to it.
The Rinaldi family is one of the oldest and most historically important wine making family?s Barolo. Wines are produced in small quantities, in large part from vineyards in the famous crus of Le Brunate and Cannubbio. Production facilities and some vineyards located on the Cannubi hill just outside of the Barolo village. Wine cellars are located in the basement level of the original home and property inherited by the family in 1870. The property had previously belonged to the family serving the queen and king of Barolo. The house sits adjacent to one of Barolos most historical vineyards and crus Canubi Boschi. This is a famous Barolo cru that has some controversy surrounding its size and expanded vineyard areas. However the most historical part of the cru (located right beside the house) is named Boschi (of which the Rinaldi family own a portion). Production facilities remain in the basement of the original home with barrel vaults of the cellars stamped with the date 1870. This old cellar was really neat to see.
Today there are two Rinaldi family properties: Francesco Rinaldi and Guiseppe Rinaldi. The first winery acquired by the family was in 1870 (where Franceso Rinaldi winery remains today) and the second in 1920 (by Giuseppe Rinaldi). To date the two are run independently (the current generation of both respective family wineries are cousins)! Both families are known for their history and long-standing commitment to traditional wine-making. Today the great-granddaughters of Giovanni (niece to legendary Luciano Rinaldi) and their families run the Francesco Rinaldi winery (with full time winemaker Fabio Gemme and consulting oenologist GianFranco Cordero). The old cellars house large (50HL) 60 year old (underground) concrete tanks and and very large Slovanian barrels are used for maturation (Barolos see 3 years, Barbaresco 2, Nebbiolo and Barbera 1).