Aromas of spring flowers, white stone fruits and honeydew shape the seductive nose. Reflecting the aromas, the creamy and tangy palate delivers notes of ripe Bartlett pear, green melon, citrus and minerals before a savory fennel finish.

This is Barolo the way it used to be made — where structure, spices, and minerals are at least as important as fruit. The extra aging in cask and in bottle results in a wine that is released when it’s at least beginning to show the qualities that make a Barolo worth drinking: secondary aromas and flavors and the complexity that comes with age. In most...