Aglianico for La Firma is harvested just a few weeks later than that of La Repertorio. This slight over-ripening has allowed the traditionally hard tannins to ripen, smoothing their accentuated varietal hardness. After a manual harvest, maceration of about 20 days and fermentation in steel follows, and in turn, maturation for 12 months in French oak and 12 months in bottle are completed in Notaio’s extensive natural tufo cellars.

The traditional iron fist in a velvet glove, this can be a polarising wine, especially when drunk at the wrong time. Best around eight years or more into its life, like many Barolo wines this has formidable structure and savoury/mineral complexity that needs time to mellow.

2017

The 2017 is just coming into its drinking window now, with jammy dark berries wafting ahead of fenugreek, liquorice, violet and leather aromas. A plushness hits the front palate, with dark fruit, tobacco, cocoa and sweet baking spice. Richly weighted, the wine has bold, ripe tannins and a long, balsamic finish. As Antonio Galloni says, “Bury it in the cellar for best results.”

94 points, Antonio Galloni, Vinous
5 Grappoli, Bibenda
95 points, Doctor Wine
97 points, Vinoway Wine Selection
Gold, 2024 Berliner Wein Trophy
Gold, Mundus Vini 2024
3 Gold Stars, Veronelli
Gold, China Wine and Spirits Awards