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Giuseppe Rinaldi, Barolo, Brunate

Colour: Red
Vintage: 1996
Region: Piedmont, Barolo
94 AG
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1996 Giuseppe Rinaldi, Barolo, Brunate

AG
£1,250 Loose bottle(s) available

1996 Giuseppe Rinaldi, Barolo, Brunate

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Piedmont
94 AG
MAG
0
0
0
1
£1,250
1
BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Bottle (150cl)
CONDITION
Repack
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
In Stock
You buy
£1,506.42
1 Bottle(s) Available

1996 Giuseppe Rinaldi, Barolo, Brunate

AG
£1,250 Loose bottle(s) available

1996 Giuseppe Rinaldi, Barolo, Brunate

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Piedmont
94 AG
MAG
0
0
0
1
£1,250
1
BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Bottle (150cl)
CONDITION
Repack
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
In Stock
You buy
£1,250.00
1 Bottle(s) Available

Tasting Notes and Scores

94 AG

A big, powerful Barolo, the 1996 Brunate-Le Coste hits the palate with a rush of dark red and purplish fruit, violets, lavender and spices, all wrapped around a core of intense, searing tannins. If opened today, the 1996 needs quite a bit of air, but its explosive personality ensures there is no rush; the 1996 will drink well for a number of years, perhaps decades. This is a classic Rinaldi Barolo that is really meant to be drunk at full maturity, once the full range of tertiary notes have developed. In that sense, the 1996 might need another decade or more to be at its very best. This is as old-school as old-school gets. Nov 2015

Antonio Galloni

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