Mirafiore, Barolo, Paiagallo 2016 - 75cl

Paiagallo is a cru in the commune of Barolo itself, and this bottling comes from Casa E. di Mirafiore, the historic label revived within the Fontanafredda estate — a name that traces back to the son of Italy's first king. It is 100% Nebbiolo, made the old way: a long maceration of a month or more, then roughly two years in large oak casks rather than small barrels, so the fruit is framed rather than sawn in half.

Then there is the vintage. 2016 is one of the great modern Barolo years, the kind growers talk about in the same breath as 2010 — fragrant, precise, built to age without ever feeling heavy.

It smells classically of Barolo: dark cherry and dried rose, tar, a curl of orange zest, cinnamon and something faintly minty. On the palate it has that Nebbiolo tension — fine-grained tannins that go on and on, bright acidity keeping everything lifted, red-berry fruit with real energy through the middle. The finish doesn't so much end as recede. This is serious wine still in its youth.

Open it for a meal that deserves it, or lay bottles down — it will drink beautifully into the 2030s.

How to Serve

Serve at 16-18°C. Young Nebbiolo this structured wants air: decant 90 minutes to two hours before pouring. Use a large Burgundy or dedicated Nebbiolo glass to catch the perfume.

Where to Drink It

Wiltons on Jermyn Street, for old-school ceremony that matches the wine. The River Cafe in Hammersmith, where the Italian kitchen speaks its language. Scott's in Mayfair, if the occasion calls for it.

Food Pairings

Brasato al Barolo — beef braised slowly in the same grape — is the classic for good reason. Or a plate of aged Parmigiano and a few walnuts while it opens.