Ettore Germano’s Barolo is soft even if the cork was shadowed by some corkiness, I smelled it immediately, and it had a slight corky off taste. The wine was elegant though, it had plenty of power, finesse and showed great potential. The good news when I called the retailer, and talked with the owner Bob Wesley, who said without any hesitation, “bring it on back, no problem”.
His Barolo is produced from 75-year-old vines in marly-calcareous soil. It is fermented through 30 days maceration on the skins followed by 30 months aging in 2000 litre oak casks, and finally held in its bottles for 24 additional months.