Boroli Barolo Classico is the estate’s benchmark Barolo, a traditional blend of their best Nebbiolo vineyards in Castiglione Falletto, capturing the commune’s mix of structure and fragrance in one bottle. East-, west- and south-west-facing clay-limestone parcels with touches of sand are harvested by hand in mid-October, then divided into micro-parcels so each plot is fermented and aged separately before blending. Fermentation takes place in stainless steel with 10–12 days on skins and a further 20–25 days of submerged-cap maceration, followed by at least 18 months in large Slavonian oak and a year in bottle before release, giving a supple but ageworthy frame. In the glass, recent vintages show bright red colour, scents of fresh wild berries, rose, sweet liquorice and gentle spice, with velvety tannins, good line and a harmonious, savoury finish – a classic, “all-round” Barolo that drinks well in its first decade yet has the stuffing to go further in a good cellar.

Massolino produces this Barolo from the Parafada vineyard, a prestigious site in Serralunga d’Alba. The family has managed this plot since the 1950s, where the vines grow in marly lime soils at an altitude of 330 metres. This vineyard is one of the oldest in the estate's portfolio and is protected from winds, allowing the Nebbiolo grapes to reach full phenolic maturity. The result is a wine that reflects the power and longevity characteristic of the Serralunga commune. The winemaking follows traditional methods to honour the fruit. Fermentation and maceration occur in oak vats over approximately 20 days. The wine then matures for thirty months in large Slavonian oak casks. This slow ageing process in neutral wood allows the structural elements to integrate while preserving the site's distinct profile. The wine is released after additional bottle refinement to ensure stability and balance. The nose offers scents of rose, leather and dark fruit. On the palate, the wine is robust and broad, featuring flavours of cherry, liquorice and forest floor. Dense tannins provide a firm structure that supports a long, savoury finish. This Barolo is a significant choice for Australian collectors who value the prestige of Serralunga and require a wine with substantial cellaring potential. It represents an authentic expression of traditional Piedmontese viticulture.

Gaja’s Conteisa is a landmark of the Langhe, sourced from the revered Cerequio vineyard in La Morra. Its name, Piedmontese for "quarrel," references a centuries-old land dispute between the communes of Barolo and La Morra for ownership of this site. This vineyard is prized for its south-facing exposure and unique microclimate, locally known as the "Riviera of the Langhe", where snow melts first, allowing vines to benefit from a long, steady ripening period. Precision is central to the Gaja approach. The nebbiolo grapes are fermented in stainless steel before undergoing a double maturation process. The wine spends 12 months in barriques, followed by 18 months in large traditional oak casks. This method balances the structural influence of small wood with the aromatic purity preserved by larger vessels, resulting in a Barolo of exceptional poise. Consistent with the Cerequio terroir, Conteisa is defined by its aromatic lift and "silk-and-steel" texture. The nose reveals wild strawberry, red cherry, and crushed violets, underpinned by notes of mint and liquorice. On the palate, expect a medium-to-full body, fine-grained tannins, and a persistent mineral finish. It is a sophisticated expression that rewards long-term cellaring.

Situated between Neive and the town of Barbaresco itself, Cotta beautifully combines the rich, fuller-bodied nature of Neive, with the tannic structure of Barbaresco. With a south-west exposure, it is usally the richest and roundest of the Sottimano crus, typically showing abundant red and black fruits with refined nuances of mint, leading to a palate of notable length. The tannins are there, but beautifully expressive and silky. A benchmark Barbaresco with a 15-20 year cellar life.

Gavarini Vigna Chiniera is a contemporary expression of traditional Barolo. Of Grassos two regular Barolos, Chiniera is the more feminine in style, showing a more floral personality in a finer, more elegant style. The fruit comes from a south-facing 3 ha plot within the Gavarini vineyard, 320-360 meters above sea level, on relatively loose-packed, slightly sandy, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, the Grasso style is underscored by immaculate winemaking. Vigna Chiniera is fermented in stainless steel and typically spends 30 days on skins followed by 30 months maturation in 2500L Slavonian oak casks.