Nebbiolo makes Barolo, and Barolo's calling card is the gap between how it looks and how it behaves. Pale garnet in the glass, then tar, dried rose and sour cherry on the palate, carried by serious tannin. Piedmont sits at the foot of the Alps, and its cool autumns are what allow Nebbiolo to hang late into October. The 2022, under the Brovia Brea Vigna Ca'Mia label. Give it plenty of time open before pouring. Made for rich, slow-cooked dishes and cold weather.

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