When it comes to Italian wine, Barolo and Brunello di Montalcino are two of the most likely candidates for cellaring. Their respective grape varieties, Nebbiolo and Sangiovese, are undoubtedly the country’s noblest and, in their most prestigious denominations, there is no question of their pedigree for long and beneficial ageing.
In decades past, both typically took years to come round in the bottle, but modern-day production can result in more immediately accessible wines.
Some producers point to the warming climate and greater resulting ripeness. Evolution in winemaking also plays a part. Crucially though, Barolo and Brunello haven’t lost their ability to transform slowly over the years as they rest, especially in great vintages.