This was initially a brick wall, aromatically mute and a quite tannic, astringent palate albeit with some pleasant chewiness. With air some pleasing, slightly candied fruit emerged. It might be able to enjoy this with a slab of meat but it needs around 10 years for my preferences. Strong hold

This showed a developing nose with some odd, stewed notes that didn’t immediately suggest nebbiolo to me. The palate was nice in a ripe idiom, and in a good phase of maturity - with a good amount of black fruit remaining but also lots of developing flavors and relatively soft tannins. Drink or hold.

This had a very advanced nose with vitamin pill and toasted mustard seed.
The palate was extremely advanced and clearly out of condition, presumably poor storage conditions or a bad cork. Shame.

This was initially mute, opening up a bit with air but remained odd with almost tropical ripeness - like a tannic, ripe fruit punch. The ripeness of the red fruit here reminded me of grenache. It improved with air but really needs to be left alone for 10 years IMO, strong hold.
DP confirmed that the Acclivi sees some whole cluster and felt the showing was typical. Wow, I guess I just don't open these kinds of bottles young.

This had a quite youthful nose of candied fruit jelly, quite the fruit bomb. The palate was better but still felt atypical to me for Monprivato, which I've admittedly never tasted this young. Another taster described the aromatics as "restaurant grape jelly in a white square plastic container" which actually resonated a bit. Strong hold
DP felt this was a typical expression for young Monprivato, which was very surprising to me! Once again I am just not opening these bottles young, and so I lack the pattern recognition.

This had a very pretty balsamic fruit nose that became moderately kaleidoscopic with air. The palate was fairly closed and moderately astringent, but it was clearly a beauty. The wine became less approachable with air and needs another 10 to 15 years for my preferences. Strong hold

This showed licorice and black fruit on the nose. The palate wasn't terrible but very black fried and extracted, like gritty black raisin. The astringence became more pronounced with air -- or perhaps it was my palate saturating with tannins from all these Barolo. This was meh for me, one of my least favorites among the unflawed wines.

This had a ripe fruit cocktail nose, didn't obviously speak to me of nebbiolo. The palate was ripe and a bit mocha-y with some chewy tannins, however it improved notably with air. I’d be down to drink this even if I wasn't fond of the aromatics. Drink or hold.

Devastatingly corked.

The palate here showed a simple cherry cough syrup character, but also lots of unresolved tannins. Some leathery notes as well. It did not improve with air, and was just another wine I just didn't care for in this lineup. Hold, or drink with appropriate fare.

This had a complex but fully mature nose with black fruit, sous-bois, Indian spices, and tar. I found the palate very attractive but clearly past the peak. With air it mounted an impressive comeback and developed a lovely bottle sweetness and texture. Wow, gorgeous despite being past prime.
Some experienced tasters felt this was clearly maderized. I will defer to their experience and analysis there, but I loved it regardless -- at least for a tiny 2 oz pour.

Bonus wine. This had a super ripe lifted, candied fruit nose. The palate was like liquid raspberry candy. It was very concentrated but did not present obviously to me as nebbiolo. This is not my style, and I'm baffled to read descriptions of the producer as "classic". But perhaps this is just one of the perils of tasting nebbiolo without food, from a tiny INAO glass; I would like to retaste this under better circumstances.