Lev Lavrichtchev

8.9

Jun 2025: PnP ready. Nice nose, palate and balance, good Nebbiolo expression but lacks Barolo apellaton strength , somewhere at the level of DOC Langhe although a Riserva, Vieti’s Perbacco tastes even stronger for that matter — 5 months ago

Joseph Barsky

9.3

2013 Vintage. 45% Grenache, 36% Syrah, 18% Mourvèdre, 1% Viognier. 15.4% alcohol. Big, sexy Rhône blend. Tannins have integrated for a silky mouthfeel. Excellent with porcini truffle ravioli with goat cheese and corn sauce. (Variation on this dish at Perbacco in SF) — 7 years ago

Jayne Durden

9.1

At Perbacco in SFO for my birthday. Sommelier recommended. Good! — 10 years ago

K Brooks

8.9

Lovely wine for a family barbecue, bright color, cherry & berry fruit. — 5 months ago

Joseph Barsky

9.4

1998 Vintage. Perfect with white truffle dinner @Perbacco in San Francisco. — 6 years ago

Bill Belanger

9.2

Like other Valle D'Aoste wines: dark in color, but light on the palate. Wonderful with pasta at Perbacco. — 9 years ago

Tom Capo

Owner/Wine Director Marathon Wine Brokers

9.6

Too young, but opened nicely after some decanting time...spicy, tar laden and deep red & black fruit. Perfect with the braised short rib at Perbacco. — 11 years ago

with Lorraine

HFly

9.0

Huge wine with lots of stuffing — probably opened this prematurely. Great fruit underpinned by massive tannins at this stage. Budged a bit on day two.
Will let other bottles wait at least a few more years and crack some Perbacco instead. — 6 years ago

Bill Belanger

9.2

It always helps to be eating heavy pasta at Perbacco when you enjoy a Barbera like this, but the wine itself was worth it. Full mouth feel, long finish, tart at first, then opened up to reveal berries and cherry. — 8 years ago

Renegade Wines

8.9

Just what we wanted to taste before ordering lunch at Perbacco. Light, crisp, refreshing, hints of that famous Mt Edna volcanic soil... — 10 years ago