Barolo, Vigneto Arborina
Elio Altare

Barolo, Vigneto Arborina,



Elio Altare, Barolo, Vigneto Arborina, 2015

Justerini & Brooks Tasting note
Elio Altare, Barolo, Vigneto Arborina, 2015

Fleshy and well-padded. Bursting with those distinctively “La Morra” plump and juicy red berry fruits. Wholesome and full but leaves your mouth clean and fresh. The most muscular of the Altare Barolos but lots of fruit to go with it, alongside a savoury complexity of woody herbs and undergrowth. A clay-dominated south to south east facing amphitheatre in the commune of Annunziata La Morra. Aged for 24 months in 20% new oak.

Antonio Galloni, Vinous
The 2017 Barolo Arborina is creamy, ample and sensual. In 2017, the flavor profile is a bit darker than usual, but all the elements are so impeccably balanced. A wine of total harmony and class, the 2017 dazzles right from the get go. There is a bit of French oak that needs time to integrate, but that won't be an issue, as these wines have a track record of aging at least a few decades with no problems.
Date Reviewed:


Elio Altare
Grape Variety:
Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
Elio Altare

Elio Altare

Elio has done Piedmont wines a great service over the last two decades. Not only has the outstanding quality of his delightful ‘La Morra’ Barolo wines raised Piedmont’s profile, but he has taken many younger growers, such as Marco Marengo, under his wing giving them advice and instilling confidence in them to make and bottle their own wines. Elio’s production of modern style Burgundy-influenced Barolos is, alas, miniature, meaning many of the Cru Barolos sell out before they even reach our list. Always experimenting and looking to perfect his art, Elio makes some stunning wine outside of his strong Barolo portfolio, including the old vines single vineyard Larigi Barbera and the Barbera Nebbiolo blend, La Villa. As Elio steps ever closer to full retirement, his talented daughter Silvia has taken greater control of wine production, carrying on the estate's concept of producing "modern classics." One of Silvia's recent initiatives was to produce the uno per uno cuvée, a staggeringly labour intense wine produced by cutting berries (selecting from the estate's best plots) off of their stalks for whole berry fermentation. The result is one of the modern day greats of Barolo. Their flagship wine, the Barolo blend, undergoes a short fermentation of up to a week, followed by ageing in used oak barriques for 2 years, the same method applies to the Cru Barolos apart from the fact that there is some new oak - anything up to 30%. The langhe wines are all aged for a shorter time, 12-6 months, in 100% new oak. Despite these modern methods oak or alcohol are not at all the feature of these wines you'd expect. Rather they are packed with vivid character, offer silky textures and are some of the most intense wines Piedmont has to offer. Viticulture is organic and sulphur usuage is incredibly low. These are some of the most honest, pure and environmentally friendly wines in the region.

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