Luciano Sandrone

Le Vigne Barolo Nebbiolo

9.427 ratings
9.47 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Nick Pagoria

Starts with dried flowers and earth, moves to dried cherry fruit. Develops very nicely with good balance.

Starts with dried flowers and earth, moves to dried cherry fruit. Develops very nicely with good balance.

Dec 25th, 2015
Diane Dixon

Co-Founder Keep Collection, #Sommchat

9.6

The floral aromas were wonderful -good drinking window.

The floral aromas were wonderful -good drinking window.

Sep 23rd, 2013
Heath Higgins

Magnum

Magnum

Jan 6th, 2018
Jordi Pazo

Vila. Cata Barolo & Barbaresco. 122,50
02.10.17

Vila. Cata Barolo & Barbaresco. 122,50
02.10.17

Oct 2nd, 2017
E & K G

Developed but holding it's structure... red velvet and black currant. First Sandrone! #happybirthdayemma

Developed but holding it's structure... red velvet and black currant. First Sandrone! #happybirthdayemma

Apr 30th, 2017
Michael Dierberg

Which is slower -- Island Time or Barolo Time? This was a great one but even as a 16+ year old wine it took double decanting around lunchtime then an hour in decanter at dinner before showing its stuff.

Which is slower -- Island Time or Barolo Time? This was a great one but even as a 16+ year old wine it took double decanting around lunchtime then an hour in decanter at dinner before showing its stuff.

Feb 15th, 2017
Heath Higgins

Tar, roses, tobacco, slight oak.

Tar, roses, tobacco, slight oak.

Aug 7th, 2016
Richard Wright

Started with mushroom essence and then mellowed out

Started with mushroom essence and then mellowed out

Dec 25th, 2015
Carmine Martignetti

VP's

Dec 18th, 2015
Steven Roy

Several hours in the decanter allowed this to really open up and develop that 3rd dimension. Fantastic!

Several hours in the decanter allowed this to really open up and develop that 3rd dimension. Fantastic!

Nov 17th, 2014