2021 Fratelli Alessandria Barolo San Lorenzo di Verduno, Piedmont

This wine was introduced in 1997 and was the first single-vineyard expression from this MGA site. The Fratelli Alessandria 2021 Barolo San Lorenzo di Verduno (with 5,000 bottles created) has a sweet side with nutmeg and tobacco, but it also presents a solid core of cherry fruit and blackcurrant. This nicely balanced expression has more accessible tannins for medium-term drinking. Drink 2026-2040

96 points Monica Larner robertrparker.com

Verduno sits at the northern edge of the Barolo region where Nebbiolo often takes on a more perfumed and lifted character, and the San Lorenzo vineyard is one of the village’s quiet treasures. Fratelli Alessandria has been crafting wines here since 1870, making it one of the historic family estates of the Langhe. Today the winery is led by Vittore Alessandria and his family, who remain deeply connected to the vineyards around Verduno. Their philosophy is rooted in traditional Barolo methods, allowing the individuality of each site to shine through careful farming, long macerations and ageing in large Slavonian oak casks. The San Lorenzo cru sits on classic marl soils with limestone and clay that give Nebbiolo both aromatic intensity and firm structure. Wines from this vineyard often show the distinctive elegance Verduno is known for while still carrying the depth required for long ageing.

The wine shows a brilliant garnet colour with delicate brick hues beginning to appear as it evolves. Aromas rise slowly from the glass with rose petals, dried cherry and raspberry followed by notes of orange peel, anise, tobacco and a touch of truffle. Verduno Barolo is often admired for its aromatic grace and that character is evident here. The palate is finely structured with vivid red fruit framed by polished yet persistent tannins and lively acidity. Layers of sour cherry, dried herbs and earthy minerality build through the mid palate, finishing long and savoury with a hint of spice. It pairs beautifully with classic Piedmontese dishes such as braised beef in Barolo, tajarin pasta with truffle, roasted duck or slow cooked lamb.

With patience in the cellar this Barolo will continue to develop complexity for twenty to thirty years.