Three generations attentively working the rolling hills of Castiglione. Traditions that have been handed down from generation to generation. Falvio Sobrero took over from his father 15 years ago. The work in the vineyards and the cellar remains strikingly similar to that of his grandfather and father. The Nebbiolo in the 2012 Barolo Ciabot Tanasio spent 35 days on the skins. From there it aged in large 45 and 25-hectoliter barrels for two and a half years. The 2012 Tanasio should be open for business on the earlier side of the aging curve given its mid-weight plus body and fruit forward character. If you do decide to open it now, a few hours in the decanter won’t do it any harm. What unfolds are flavors of spice, leather and incense that surround a deep red fruit core. A dusty cocoa note shows up on the finish. There is good tannin, it is Nebbiolo after all, but in no way does it dominate the drinking experience now.
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