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...

Since 1797, on the prestigious terroirs of Vosne-Romanée and Vougeot, our vineyards have offered the Estate their precious fruit. From these terroirs , we produce fourteen different wines, including la Grande Rue, a monopole of the Estate, one of the rare grands crus of Vosne-Romanée.