Barbaresco Serraboella Fontanabianca 2022 (750ML)

92 Points, Audrey Frick, JebDunnuck.com: "The 2022 Barbaresco Serraboella is a medium red color and is also a little shy on opening at this stage. In the glass, it starts to reveal minty herbs, red cherries, tobacco leaf, and toasty incense. The palate is medium-bodied, with refined coiled tannins, and a bit of a drying sensation, and slightly more muted fruit. I’m not sure this is going to improve much, and I would recommend it for drinking over the near to midterm since its tannins are not likely to soften. (Drink between 2025-2032)" 05/25

93 Points, James Suckling, JamesSuckling.com: "This wine shows earth, strawberries and melon with a floral touch on the nose. The attack is full-bodied with weight and concentration, ripe fruity tannins, juicy acidity and a poised finish. It needs time to develop more complexity. Try from 2026." 01/25

95 Points, Kerin O'Keefe, KerinOKeefe.com: "Ripe dark skinned fruit, violet, baking spice, truffle and crushed mint form the wonderfully fragrant nose on the Fontanabianca 2022 Serraboella. Juicy and delicious, the palate features succulent red cherry, cranberry, vanilla and mocha framed in polished, enveloping tannins. Drink 2026–2032. Abv: 14% Kerin O’Keefe April 2025" 04/25

93 Points, Monica Larner, Robert Parker's Wine Advocate: "The Fontanabianca 2022 Barbaresco Serraboella is a little closed at first. Fruit comes from a 0.6-hectare site in Serraboella with southwest exposures on clay soils. It feels a little clinched or tight. You need to coax the aromas out of the glass with extra swirling. But they do come through with black cherry, licorice, sambuca and grilled herb. The Serraboella has a darker side to its fruit profile from clay-heavy soils. Production is 3,500 bottles." 06/25

90 Points, Michaela Morris, Decanter: "This opens with sweet spice, Kirsch and dried florals. Dense and somewhat compressed, the palate maintains alleviating spaces. Vigorous tannins are on the right edge of ripeness, with just a slight astringency adding to the texture. Second-generation Matteo Pola has been at the winemaking helm since 2016. He brings a literal freshness to the estate, with changes in viticulture to balance sugar ripeness, and giving the wine less time in barrel. In 2022, his efforts to curb Serraboella’s robust, muscular character without denaturing it are noticeable. This deserves consideration – and a few more months in bottle. (Drink between 2025-2029)" 11/24