Barolo Gramolere


The cru of Gramolere, located in Monforte d’Alba, is Fratelli Alessandria’s lone plot outside of Verduno. They own 2ha here. The wine is made exactly as the other two single-cru wines.  As it’s on the older Arenarie di Diano D’Alba soils, high in sand, and the altitude is higher, this wine tends to feel more lithe and tense than its Verduno counterparts.  First made in 2001. 7,000 bottles made.

95 points
"The Alessandria family’s wine from Monforte is red-fruited and lively, its crunchy cherry and berry flavors gaining verve and brightness as the wine sits in the glass. The tannins are like cool iron, gripping the red fruit tones as they pick up notes of soft herbs and white licorice on the long finish."
North Berkeley Imports,
Wine & Spirits
December 2022
94 points
"With fruit from Monforte d'Alba, the 2018 Barolo Gramolere is linear and tight with etched aromas of crisp forest berry, iron ore, blood orange, blue violet and crushed stone. The wine is bright and expressive with time in the glass, but it takes a while to open fully. The tannins are firm but integrated. It should be interesting to retaste this Barolo after the 10-year mark."
Monica Larner,
Wine Advocate
August 11, 2022
94 points
"The 2018 Barolo Gramolere is another gorgeous wine from Alessandria. It has the same translucent character I saw from barrel. The tannins remain a bit edgy, perhaps because of what appears to be a bit less fruit depth. Savory, floral and mineral notes abound in this mid-weight, classically built Barolo from Fratelli Alessandria."
Antonio Galloni,
Vinous Media
November 2022
94 points
"A wine fermented in stainless steel for 25 to 30 days then aged in large French oak vessels for 36 months. Bright garnet in the glass, its restrained rhubarb root, cinnamon candy and red currant aromas and flavours shine. The crunchy palate is full bodied with precise, polished tannins, dusty yet ripe, balanced by crisp acidity and displaying persistency and great quality to the finish, which is lengthened by a bitter note."
Aldo Fiordelli,
January 25, 2022

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