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2019 Barbaresco
Cantine Elvio Tintero

If you’ve searched for—and found—incredible Italian values in our shop, chances are you have drunk one of Marco Tintero’s creations. Marco—the bon vivant pictured on this month’s cover—excels in the “weeknight” category with his festive whites, reds, and rosato, but he also exhibits mastery of Piemonte’s more prestigious appellations. This release marks a breakthrough for his Barbaresco, a wine he produces in tiny batches each year from the famous crus Balluri and Bricco di Neive. It is a Barbaresco you can dig into right away, full of sumptuous dark berry fruit with spicy hints of clove and a strikingly elegant finish. No cellaring necessary, but a good decant will go a long way.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2019 |
Bottle Size: | 750mL |
Blend: | Nebbiolo |
Appellation: | Barbaresco |
Country: | Italy |
Region: | Piedmont |
Producer: | Cantine Elvio Tintero |
Winemaker: | Marco Tintero |
Vineyard: | Planted in 1980 and 1990, 1 ha |
Soil: | Limestone, Blue Marl |
Aging: | Aged for 24 months in 500-liter botti (10 to 20 years old) |
Farming: | Sustainable |
Alcohol: | 14.5% |
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About The Producer
Cantine Elvio Tintero
About The Region
Piedmont
Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.
Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.
Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.
Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.
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Kermit once said...

Kermit once said...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211