WINE SPECTATOR Insider (03/10/12 Vol.8, No. 39): A warm red, exuding tar, tobacco, cherry, floral and sun-baked earth aromas and flavors, with a long, spicy finish. This still has the chewy texture courtesy of the tannins, but is developing nicely. Best from 2014 through 2026. Score: 93 points
WINE ADVOCATE (Oct 2011): The single-vineyard 2007 Barolo Roggeri is deeper and more powerful than the regular bottling, but also quite a bit more tannic. The dark fruit is attractive, but the use of French oak dominates the wine's balance. Sweet spices, leather and licorice linger on the finish. Anticipated maturity: 2014-2019. Ciabot Berton is a solid, reliable producer in La Morra. Drink: 2014 - 2019. Rating 88, by Antonio Galloni.
WINE ENTHUSIAST (09/1/2011): This is a tight and compact expression of Barolo with some meaty, earthy aromas at the back of berry fruit, cola and dried herbs. There is a lighter, more feminine side to the bouquet that is successfully contrasted against the bolder, thicker feel this wine imparts in the mouth. Score: 91 points
JANCISROBINSON.COM: 15.5 Drink 2012-19 La Morra. Medium concentrated ruby with orange rim. Initially somewhat marked by oak. Ripe fruit with cherry on the finish. Straightforard and well balanced and with ripe tannin. 15.5 Drink 2012-19 (WS)
Variety: Nebbiolo 100%
Vineyards: located in La Morra, in the Roggeri cru’
Exposure: hilly, with south-east solar exposure, at 300 m above sea level
Terrain: clayey-calcareous
Yield per hectar: 40 hectoliters (hl)
Average age of vineyards: 40 years
Density/hectar: 4000 vines
Annual production: 8000 bottles of 0,75 liters
Wine making: traditional method with maceration of the must on the skins for 18-20 days at 30°C in fiberglass lined concrete vats
Ageing: the wine is aged for 12-15 months in french oak casks, then for 15 to 18 months in Slavonia oak casks, and bottled thereafter.
Alcohol content: 14,0 -14,5% by vol.
Acidity: 5,4 - 5,6 grams/liter.
Longevity: 12-15 years
Tasting notes: intense red garnet color, with ruby reflexions, decidedly fruity aroma, with scent of prunes, dried flowers and spices. Full bodied to the taste, with strong tannic but silky structure. Finish persistently long.
Gastronomic combinations: it is excellent with game, braised beef, seasoned cheeses and all dishes served with white truffles.
WINE ADVOCATE (Oct 2011): The single-vineyard 2007 Barolo Roggeri is deeper and more powerful than the regular bottling, but also quite a bit more tannic. The dark fruit is attractive, but the use of French oak dominates the wine's balance. Sweet spices, leather and licorice linger on the finish. Anticipated maturity: 2014-2019. Ciabot Berton is a solid, reliable producer in La Morra. Drink: 2014 - 2019. Rating 88, by Antonio Galloni.
WINE ENTHUSIAST (09/1/2011): This is a tight and compact expression of Barolo with some meaty, earthy aromas at the back of berry fruit, cola and dried herbs. There is a lighter, more feminine side to the bouquet that is successfully contrasted against the bolder, thicker feel this wine imparts in the mouth. Score: 91 points
JANCISROBINSON.COM: 15.5 Drink 2012-19 La Morra. Medium concentrated ruby with orange rim. Initially somewhat marked by oak. Ripe fruit with cherry on the finish. Straightforard and well balanced and with ripe tannin. 15.5 Drink 2012-19 (WS)
Variety: Nebbiolo 100%
Vineyards: located in La Morra, in the Roggeri cru’
Exposure: hilly, with south-east solar exposure, at 300 m above sea level
Terrain: clayey-calcareous
Yield per hectar: 40 hectoliters (hl)
Average age of vineyards: 40 years
Density/hectar: 4000 vines
Annual production: 8000 bottles of 0,75 liters
Wine making: traditional method with maceration of the must on the skins for 18-20 days at 30°C in fiberglass lined concrete vats
Ageing: the wine is aged for 12-15 months in french oak casks, then for 15 to 18 months in Slavonia oak casks, and bottled thereafter.
Alcohol content: 14,0 -14,5% by vol.
Acidity: 5,4 - 5,6 grams/liter.
Longevity: 12-15 years
Tasting notes: intense red garnet color, with ruby reflexions, decidedly fruity aroma, with scent of prunes, dried flowers and spices. Full bodied to the taste, with strong tannic but silky structure. Finish persistently long.
Gastronomic combinations: it is excellent with game, braised beef, seasoned cheeses and all dishes served with white truffles.
