This legend of Piemonte needs no introduction to those in the know, but for those new to Rinaldi, he farms organically whilst adhering to the strictest traditional winemaking techniques. In the cellar he ferments with indigenous yeasts in his father’s and grandfather’s ancient tini, large and tall upright oak vats. There is also no temperature control, punch downs are done by hand and the wines age for a minimum of 3 and a half years. A benchmark and iconic producer of some of the finest Barolo the world has seen.