Bricco Maiolica

Villadoria

Bricco Magno Langhe Nebbiolo

Great "soft" wine with pizza and vegetarian lasagne. Had 2010 vintage. — 9 years ago

Pelissero Pasquale

Bricco San Giuliano Barbaresco Nebbiolo 2010

Juicy cherry... Ripe red fruits. Pure sugar and new purse on the nose. Taste - ashy, dry erase, watery cherry, short lived high tannins, yum. — 10 years ago

Vanessa Lemon
with Vanessa
Shawn liked this

Bricco Dei Tati

Piemonte Barbera 2013

Very good fond for the price ($7). Very light and simple; some spice and fruit but largely an uncomplicated sipping wine. Thumbs up! Good with simple pasta; would probably go well with pizza. — 10 years ago

Cordero di Montezemolo

Bricco Gattera Barolo Nebbiolo 2010

The nose was perfumed and intense with dried flowers, rich black cherry, roasted nuts, exotic spice, balsamic tones, gravel dust and hints of undergrowth. On the palate, it was silky with vibrant currents of acidity ushering in dark fruits, cedar and spice notes. Mounting tannin coated the palate throughout the finish, drying out the fruit and reminding me that this is a young Barolo. — 10 years ago

Elisa, Derek and 2 others liked this

Mauro Molino

Bricco Luciani Barolo Nebbiolo

M
9.4

Fresh cut wood, tobacco, and cinnamon with a good amount of juicy fruity flavor to balance the earthiness. — 10 years ago

Diane Steidler
with Diane
JJ liked this

Attilio Ghisolfi

Bussia Bricco Visette Barolo Nebbiolo 2006

Best Barolo I ever had... Great color dark cherry never thought I would ever have a Barolo this good! Flavors of cedar cherry and spice along with currents and strong violet smell amazing! — 10 years ago

Robert Oswald
with Robert
Paul, Janet and 1 other liked this

Gianfranco Bovio

Riserva Bricco Parussi Barolo Nebbiolo 2003

Good bottle from a bad vintage. Big. — 10 years ago

Dante Rivetti

Bricco de Neueis Riserva Barbaresco Nebbiolo 1990

Andrew Lampasone
9.1

A great older vintage and this wine still has some fruit — 10 years ago

Anthony liked this

Bricco al Sole

Montepulciano d'Abruzzo

Full-bodied, paired with ravioli and marinara — 11 years ago