Really enjoyed this last night. Slightly chilled. Grippy but not aggressive tannins, perfect for a hearty meal. Less of the big oxidation / oak notes you’d get out of a Barolo and more balanced and nuanced than your regular Langhe Nebbiolos. Classic flavors tar, rose, good fruit and some savory, all very well integrated. Not a “holy crap” wine but really good juice for a nice meal thats ready to enjoy young and without decanting.
by SubstantialMammoth71
7 Comments
nice note, produttori keeps punching above its price. i like the slight chill call too, nebbiolo can get kinda stern when it’s warm. if you grab another bottle try it with tajarin + mushroom ragu, worked super well for me
Just grabbed this 2021, a 2015, and a 2020 Pio Cesare to start my journey into Barbaresco, so grateful to read your notes. Hoping to start with that 2015 next month or so. Thank you for your thoughts!
Agree on most things. I do however think it gets better after an hour or two of decanting.
I’m planning to start opening mine in 2031. Remind me! 5 years
Big fan of Produttori, and big fan of the ’21 vintage in Piedmont. That said, if you’re finding big oak notes in your Barolo I think you’re drinking the wrong Barolo. If only aged in Botti, the wines really shouldn’t be oaky. Though perhaps I’m misunderstanding as you do specify “big oxidation / oak,” by which you may mean more the aging influence. However, in that regard, Produttori’s aging isn’t really that much different than most traditional barolo.
It’s good. If a little. Just a little.. bland.
Produtti literally means ‘product’. This wine can only be a justified Americans-trap. Class Barbaresco wines already go for €15-€20