Really attractive blue fruit and flowers with hints of minerals. Full- bodied, very tight and sexy with super fine tannins, at the same time. A structured and racy young wine. Better after 2021.

This is the second vintage released of this new wine from Pio Cesare, and what an elegant treat it is. The 2016 Barolo Mosconi, with fruit from Monforte d’Alba, is a toned and slender wine that shows the inner power and muscle of this corner of the appellation. The bouquet is defined by a pretty mineral note that is backed by wild berry fruit, rose petal and a dusting of crushed stone or tilled earth. I feel the tight tannins of this wine, but I also taste the elegance of the fruit that surrounds them. Only 5,000 bottles were produced. Mosconi is the second single-vineyard Barolo made by this estate after the Ornato was introduced 30 years ago.

Woodland-berry, pine-forest and rose aromas mingle with whiffs of dark spice and menthol. On the full-bodied palate, firm fine-grained tannins accompany juicy Marasca cherry, cranberry and licorice while fresh acidity keeps well balanced. Drink 2024–2036.

This is round, polished and powerful, its black cherry, blackberry and plum fruit shaded by mineral, eucalyptus and tobacco accents. All the components are in the right proportions and there is energy on the long finish. Best from 2023 through 2045.

The 2016 Barolo Mosconi shows all of the breadth and amplitude that is typical of wines from this Monforte site. Tar, licorice, rose petal, mint, incense and dried herbs all develop with time in the glass. The 2016 is a powerhouse. I would give it at least a few years in bottle.

This is the second vin¬tage of this wine for Pio Cesare, the fruit com¬ing from the oldest vines (planted in 1947) in a 25-acre plot the family bought in 2014. Initially austere, the wine fleshes out with air to reveal scents of lavender and thyme, along with rich fruit flavors of plum and black cherry edged in notes of tobacco and spice. Its densely packed tannins are slow to unfurl and will benefit from cellar time.