We have Barolo from Giovanni Canonica and Vietti.

Perhaps this producer also makes its best Barolo in hot vintages: the Giovanni Canonica 2003 Barolo Paiagallo has a lot of dried rose petals, almost like an extract, as well as forest floor, autumn leaves, full body, perfectly melted tannin, perfect balance, a long finish and with air also gets herbs and sweet notes. 19.5/20 points.

We opened the Vietti 2010 Barolo Ravera far too early, unfortunately. The wine certainly needs another 5 to 10 years to reach its peak, now it is somewhat closed. The wine has a complex nose with tar and herbs, full body, lots of tannin, structure, a long finish and lots of potential. At the moment it is better suited as a food companion than to drink solo. 18.8/20 points.