Complete with producer profiles and tags
Giuseppe Rinaldi
Via Monforte, 3, 12060 Barolo CN, Italy
Categories
Iconic Producers
Location
Langhe - Barolo
In 1918, the famed Barale & Rinaldi winery was split in three: Francesco Rinaldi, Barale Fratelli, and Giuseppe Rinaldi. In 1947, after his father’s death, Battista Rinaldi accepted management of the family winery. Battista was also the mayor of Barolo from 1970 to 1975, and the first president of the town Enoteca. In 1992, he died and left the estate to his son, Giuseppe ‘Beppe’ Rinaldi. Like his cousin, Bartolo Mascarello, Beppe was a staunch traditionalist with a profound concern for maintaining local heritage. Despite this commitment, Beppe studied keenly, even—despite claims that modernists rarely left Barolo—arranging trips for local producers to visit peers in France. Beppe also excitedly welcomed international visitors to the cantina, such a rare occasion that he documented the visits in his personal diary.
In 2008, Beppe’s daughter Marta, a keen enologist, joined him working in the winery. Four years later, his second daughter Carlotta, an avid agronomist joined her father and sister. Sadly, Beppe died in 2018 after succumbing to a harsh unspecified illness. Today, Marta and Carlotta expertly manage the estate, delicately optimising inherited practices. Notably, Carlotta’s vineyard work is among the most interesting in all Piemonte, going as far as to consider in each plot whether to leave trimmings depending on whether they might be a net drain on nitrogen. In the winery, three Barolo are vinified: Tre Tine (Ravera, Le Coste and Cannubi San Lorenzo), Brunate (Brunate and Le Coste), and now Bussia. The wines are fermented in wooden vats, there is no submerged cap, pumpovers take place from day two encouraging plenty of air, followed by punchdowns after alcoholic fermentation. Maceration lasts around 20 days followed by a delicate basket press and barrelling—ageing in botti is a little shorter these days and the wines are better for it.
These wines are deservedly hunted by wine lovers worldwide, they’re intensely aromatic, dense and layered with complimenting acids and austere tannins which melt with age.
In 2008, Beppe’s daughter Marta, a keen enologist, joined him working in the winery. Four years later, his second daughter Carlotta, an avid agronomist joined her father and sister. Sadly, Beppe died in 2018 after succumbing to a harsh unspecified illness. Today, Marta and Carlotta expertly manage the estate, delicately optimising inherited practices. Notably, Carlotta’s vineyard work is among the most interesting in all Piemonte, going as far as to consider in each plot whether to leave trimmings depending on whether they might be a net drain on nitrogen. In the winery, three Barolo are vinified: Tre Tine (Ravera, Le Coste and Cannubi San Lorenzo), Brunate (Brunate and Le Coste), and now Bussia. The wines are fermented in wooden vats, there is no submerged cap, pumpovers take place from day two encouraging plenty of air, followed by punchdowns after alcoholic fermentation. Maceration lasts around 20 days followed by a delicate basket press and barrelling—ageing in botti is a little shorter these days and the wines are better for it.
These wines are deservedly hunted by wine lovers worldwide, they’re intensely aromatic, dense and layered with complimenting acids and austere tannins which melt with age.
Flagship Wines
Giuseppe Rinaldi Tre Tine Barolo
Giuseppe Rinaldi Brunate Barolo