2013 Massimo Rattalino Barolo Trentaquattro 34 750 ml

When we tasted Massimo Rattalino’s 2013 Trentoquattro34 Barolo at a trattoria in San Francisco’s Mission District, it sent us reeling: Just beginning to soften after six years, this Barolo was bursting with aromatics of black olives and dried roses, laden with deep red and black fruits, and integrating beautifully. 

That first sip told us it was worth every dime of its triple-digit price. The second sip started us on some back-of-the-napkin (well, some iPhone) math: Assuming the restaurant’s price was the result of a 3X markup, we figured if we could get it—a big if—we could offer it for under $100 it would be a steal for a pristine Barolo from one of the top vintages this century.

The next day we got on the phone and went full Shark Tank: We scored an allocation on top of driving an ironclad Barolo bargain, which means we have the 97-point 2013 Massimo Rattalino Trentoquattro34, and we’ve got it for a song. 

The praise that accompanied the Rattalino at the Decanter World Wine Awards are just as impressive as the points: The judges called it “Barolo at its best!” and “a masterpiece.” 

Rattalino’s Barolo vines are planted in the clay-limestone soils that typify great Barolo sites, and exposed to the sun on southwestern- and southeastern-exposed slopes. Rattalino follows a traditional Barolo élévage, macerating the grapes for 13-17 days, and allowing the wine to age for two years in Slovenian oak and another year in acacia, which adds a floral lift. After six more months in bottle, the result is a classic Barolo that, in a 94-point vintage that stands as one of the best the region has seen this century, is up there with the region’s elites. 

The Barolo blew us away at dinner, just like it blew away 120 other Barolos at the Decanter World Wine Awards. For a cellar star that’s starting to ease into its prime, this is as good as it gets.