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 Vintage2000 Label 1 of 4 
ProducerGiuseppe Contratto
DesignationTenuta Secolo

Drinking Windows and Values
Drinking window: Drink between 2009 and 2019 (based on 3 user opinions)

Community Tasting History

Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 7 notes) - hiding notes with no text

 Tasted by richardhod on 2/22/2013 & rated 91 points: Pretty hefty Barolo, as expected, with big oak. Dusty, dark cherry violets on the nose, and sharp, dark fruits with stringent acidity on the palate. Mouth-puckeringly intense, and long palate, with red roses and sharp dark red cherry. After 3 hours opening the oak's a lot less intrusive, having been too much within the first hour. nicely integrated and well-done. , Although the intensity is high, the body is only medium, so it's not really as hefty as it might be, and I'd prefer a little more body to go with the hefty oak, even when it's integrated after a few hours.

I drank with a homemade Bolognese, but that wasn't hefty enough to go with it really. Needs maybe deeper meats, cheese or mushroom dishes to counterpoint this big, keenly acidic, traditional Barolo. Very good, if not quite the body to be sumptuous.

Probably best in 5-10 years.

Edit: Day 2, softened and has some nice violet on the palate too. Very good-cabernet-like in its complexity and subtlety. Excellent wine! up a point! (1576 views)
 Tasted by MarkMich on 3/25/2012 & rated 92 points: Paired with truffle and wild mushroom ravioli. This was a wonderful wine tonight. Aromas of flowers and cherry. After opening late this morning and then decanting 3 hours before dinner this was a really nice 12 Y.O. Barolo. I wish I could find more. (1676 views)
 Tasted by ovenmitt on 2/25/2012 & rated 90 points: Slight bricking at the edge. Tobacco, and dark cherry fruit. Balanced, but with a slightly hallow middle. Notes of licorice, black cherry, and tobacco. Classic styled, very solid Borolo. (1607 views)
 Tasted by jgresham on 2/16/2012 & rated 93 points: - Brick color. It's balanced with a full body. Silky texture with a long finish - A bit. Closed when first opened, but opens like a blooming rose with time. Aroma is also roses with dark fruits. Smooth,rich and delicious. (1708 views)
 Tasted by NEBBIOLODOC on 11/14/2011 & rated 93 points: fantastic. Dark cherries. Tobacco. Mineral. Very long finish. Favorite wine in the last 6 months. Need to find more. (1948 views)
 Tasted by french16 on 3/16/2010: Italian Nebbiolo Blind Tasting: Darker than most of the other wines from the tasting.
Oaky nose (which somewhat improves with air), polished and extracted but balanced.
Shows nice fruit behind the oak.
Still, for me, the oak is too much. Maybe in 10 years... (1915 views)
 Tasted by Nutty08 on 5/18/2009 & rated 92 points: Expansive nose of licorice, cherries, and cranberry, with hints of saddle leather. Palate smooth with perceptible but integrated tannin and very fruit forward with red fruits with touch of acidity and slightly sour. Long finish of cherry, cranberry, mineral, and mature notes of pipe tobacco and leather. Nicely drinking mature wine with enough tannins to last several more years. (1667 views)

CellarTracker Wiki Articles (login to edit | view all articles)


Nebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.

Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.

"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.

Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.

More links:
Varietal character (Appellation America) | Nebbiolo on CellarTracker


singel vineyard near Barolo


Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor


Vignaioli Piemontesi (Italian only)


Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)


Regional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.

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