- Barolo DOCG
- Spontaneous fermentation from indigenous yeasts
- Maceration and fermentation in open steel tanks
- Malolactioc fermentation and ageing in French oak barrels of 500 liters
- Aged in bottle for 18 months before release
- First vintage: 1990
- Vineyards in the villages of: Barolo: Vignane
Castiglione Falletto: Villero from 2011
Monforte d'Alba: Le Coste di Monforte from 2019
Novello: MerliSerralunga d'Alba: Baudana from 2010
- Alcohol: 14,5%
- Recommended drinking time: 2026 - 2045
LE VIGNE Barolo 2019
A vintage like 2019 comes along only a few times in the career of a winemaker and the 3-generation Sandrone team took full advantage of the potential of this extraordinary year.
The Barolo Le Vigne 2019 lets its exceptional power shine through, waiting for its best
moment to come. It will require patience!
The nose is compact and full of dark fruits, spice, licorice and violet notes, closed and tightly wound but bursting with potential. The flavors are still one-dimensional at this early stage, but patience will yield a wine of great complexity and structure for long ageing. The finish is very dry with ripe tannins that seem to linger for minutes.
Ratings for the vintage 2019
Vinous 97 points
Evolution of the vintage 2019
A wet late winter and early spring replenished the water tables. Budbreak was late March in the normal timeframe. Heat arrived after the flowering in late June for 10 days, which helped with the berry set.
The rest of the vegetative cycle was cooler than normal except for another 10 days of moderate heat just before the veraison.
Intermittent rains throughout the summer refreshed the plants and ground cover vegetation. A water bomb on 5 September brought hail to some parts of the Barolo and Barbaresco areas, luckily, none of the Sandrone vineyards were affected, though the hail passed about 500 meters from the Baudana vineyard sites.
From 6 September on conditions were perfect thru the rest of the harvest period, with warm, dry days and cool, refreshing nights.
The grape variety Nebbiolo, which by its nature is very resistant and able to thrive even in extreme weather, has benefitted from the climatic conditions of the season. The result is a perfect balance of fruit and acidity.
Harvest took place from October 8th until 18th.