2021 Mauro Molino Bricco Luciani Barolo Organic, Piedmont

Extremely engaging, deep, and lively, it displays a three-dimensional sensory profile with notes of bergamot, cinchona, rhubarb, wilted red flowers, and sweet licorice. Medium body, soft tannins of splendid grace and soul, and a radiant, essential finish of unique and rare beauty. How beautiful. Drink now or age. Bricco Luciani, replanted in 1971, is a 0.7-hectare family plot.

95 points RV Winescritic

Aromas of watermelon, melon, oranges, flowers and cherries follow through to a medium body with fine tannins and a crunchy finish. Very primary and al dente in nature. Drinkable now, but needs two or three years to come around. Best after 2027.

94 points James Suckling

Bricco Luciani sits just outside La Morra, bringing a touch more structure and depth while still holding onto that lifted, perfumed edge. Mauro Molino has farmed these vineyards for generations, now working organically with a clear focus on site expression. The 2021 vintage fits beautifully here, combining tension, detail and a bit more underlying power.

The aromatics lean slightly darker, black cherry and plum layered with dried rose, anise and spice, with that classic Nebbiolo mix of earth and a faint tarry note slowly emerging. It feels more inward at first, then gradually opens, gaining complexity with air.

There’s a firmer frame on the palate, tannins more pronounced, giving the wine shape and grip, while acidity keeps everything moving. The fruit sits deeper, wrapped in savoury notes, dried herbs and a mineral thread that carries through a long, persistent finish. It has that sense of quiet structure that points to a long life ahead.

This is where the food can really get interesting. Slow braised beef or venison works beautifully, but it’s just as compelling alongside a wild mushroom risotto finished with parmesan, or a truffle and pecorino pasta where the earthy, savoury notes line up perfectly. Even something like roasted eggplant with miso and sesame or a lentil and chestnut stew brings out a different side of the wine.

Give it a decant if opening now, or leave it in the cellar for ten to fifteen years as it softens and develops more layered, savoury complexity.