The 2008 Barolo Cicala is beautifully focused and vibrant from start to finish. It boasts fabulous energy and sheer tension in its ripe red berries, spices, crushed flowers and mint. All the elements come together beautifully in this pure, delineated Barolo. Huge, powerful tannins provide the backdrop for layers of cool, mineral-infused fruit. There is a pulsating energy to the Cicala that is absolutely irresistible. This is another fabulous showing. Anticipated maturity: 2018-2028. 95 points from Robert Parker, The Wine AdvocateWinery Notes: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: Cicala vineyard, in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin soaking inside stainless steel vats.VINIFICATION TIME: the must stays on contact with the skins for 30 days: during this time the alcoholic VINIFICATION gets fully complete, and the wine is then drawn off. VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades. CELLAR REFINING: The new wine is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 28 months. NOTES: the vineyard Cicala [meaning: balm-cricket] is about 45-50 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.