2008 Olek Bondonio Langhe Rosso "Giulietta" (Previously $32.)

SKU #1050211

The Giulietta is made from Pelaverga Piccolo and has a nose full of strawberry, rose petals and white pepper. It's very delicate in a Pinot sort of way. Enjoy it now with aged cheeses and your favorite risotto.

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Price: $19.99
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Staff Image By: Jeremy Bohrer | K&L Staff Member | Review Date: 7/21/2010 | Send Email
Don't be scared of the Pelaverga. It's good!

Staff Image By: Jim Barr | K&L Staff Member | Review Date: 7/20/2010 | Send Email
One of my favorite red wines in our inventory is the 2008 Olek Bondonio “Giulietta” Langhe Rosso ($19.99). This is made from one of the many thousands of Italian native grapes, Pelaverga, but sure comes across like Burgundy like it was made back in the 1970s and before. Tons of red-fruited strawberry tones intermingle with rose petal floral and a peppery spice notes, which leads to a soft, delicate, yet viscous red wine that shows brilliantly on the nose, its long, broad set of flavors and everlasting length. This, too, according to Anderson will be one of our house red Gems for the month. 13% ABV. (Jim Barr)
Drink from 2010 to 2015

Staff Image By: John Majeski | K&L Staff Member | Review Date: 6/25/2010 | Send Email
'And now for something completely different…' credit to Monty Python. This singular red wine is the embottled creation of a fellow named Olek Bondonio, a champion snowboarder hailing from his native Piemonte region who recently returned to Berchialla, his family property in Barbaresco to make what he lovingly calls 'biosynergistic' wines from the indigenous grapes of the region. His grandfather Riccardo was passionately possessed by his vines and, finding special delight in a rare grape called Pelaverga, proceeded to plant four rows. In homage, Olek has taken great pains to restore the vineyards and property and cultivate wines with an uncompromising sense of place combined with the intuitive grace of a natural winemaker who all but lives and sleeps in the vineyard. Native yeasts and slow fermentation in stainless steel tanks with careful remontage delivers a delicately-scented wine more reminiscent of a light Burgundian Pinot Noir than a Nebbiolo. For those yearning for tea and rose petals, lyricism and nuance in their glass, this is a valuable experience.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 6/1/2010 | Send Email
Good tension, lightness in body and a subtly spicy quality make this bright number a good pick for cured meat as well as perhaps some crudo if you roll Piemontese style and eat the raw meat. Some grana padano or other aged cheese probably wouldn't be a bad accompaniment, either.

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.