Giovanni Manzone, Barolo Le Gramolere, 2001 No Sulfur Added or yakitori—but enough refinement to

or yakitori—but enough refinement to enjoy on its own

or anyone looking to pour something no one else at the table has tried

and a hint of spice add complexity

The signature sur lie technique—aging wine on its lees in glass-lined underground tanks for extended periods—adds roundness and complexity

bottled at 47%

Giovanni Manzone, Barolo Le Gramolere, 2001 No Sulfur Added or yakitori—but enough refinement toTraditional Barolo at perfect maturity from one of Piedmont's most under the radar gems. The Manzone family has made wine in Monforte d'Alba since 1925now run by the third generation. Their philosophy is resolutely non interventionist: indigenous yeast fermentation, long macerations, and aging in large Slavonian oak casks rather than new French barriques. At 24 years old, this Le Gramolere has developed the ethereal complexity that only patient