Cavalier Bartolomeo is a historic winery in Piemonte, dedicated to crafting traditional Barolo wines that express the elegance and complexity of Nebbiolo. Their Barolo Altenasso 2016 comes from carefully selected vineyards where limestone-rich soils and ideal exposure contribute to the wine’s structure and finesse. The 2016 vintage is widely regarded as exceptional, producing wines with remarkable balance, depth, and ageing potential. Aged in large Slavonian oak barrels, this Barolo combines power with refinement, showcasing the purity of fruit and the complexity that defines great Nebbiolo.

Appearance: Deep garnet with a brilliant brick-orange rim, characteristic of Nebbiolo’s natural evolution. The wine is beautifully translucent, with slow-moving, well-defined legs that hint at its structured body and balanced alcohol.

Aroma: Intensely aromatic and complex, with classic notes of red cherries, wild strawberries, and dried rose petals. Earthy undertones of truffle, forest floor, and leather add depth, while hints of liquorice, balsamic, and cedar emerge from extended oak ageing. As the wine opens, delicate nuances of dried orange peel, anise, and white pepper enhance its layered bouquet.

Taste: Powerful yet elegant, with a core of vibrant red fruit, including sour cherry, cranberry, and pomegranate, lifted by Nebbiolo’s signature acidity. The tannins are firm but beautifully polished, providing structure without overwhelming the palate. Mid-palate flavours of liquorice, nutmeg, and dried herbs unfold, complemented by a refined mineral streak that reflects the vineyard’s terroir. The oak influence is subtle, adding depth without masking the purity of the fruit.

Finish: Exceptionally long and evolving, with lingering notes of dried roses, red fruit, and a touch of savoury spice. The tannins remain present yet smooth, ensuring outstanding ageing potential. A final flourish of truffle, balsamic, and cedar lingers gracefully, leaving a sophisticated and lasting impression.

Food Pairing: Pairs beautifully with braised beef cheek with rosemary and red wine reduction, where the wine’s tannins and acidity enhance the dish’s richness. Also an excellent match with aged Parmigiano Reggiano, as the wine’s structure balances the cheese’s sharpness while complementing its nutty, umami complexity