Giuseppe Rinaldi
Summary
Giuseppe Rinaldi is a historic Barolo producer operating 6.5 hectares across four prestigious crus - Brunate, Ravera, Cannubi San Lorenzo, and Le Coste - now led by sisters Marta and Carlotta Rinaldi. The estate maintains traditional winemaking methods, blending their crus into two Barolo wines while employing extended macerations in concrete tanks and aging in large Slavonian oak casks.
Heritage & Leadership
The Rinaldi winery was established by Giovanni Rinaldi in the late 1800s in the heart of Barolo. The estate remained under family stewardship through multiple generations, with Giuseppe "Beppe" Rinaldi assuming leadership in 1992. Following Beppe's passing in 2018, his daughters Marta and Carlotta Rinaldi took the helm of the estate. Marta manages winemaking operations while Carlotta oversees the commercial aspects of the business. The family maintains their historical winery in the town of Barolo, where they have vinified wines continuously since the estate's founding.
Vineyards & Wines
The Rinaldi estate encompasses 6.5 hectares of vineyards spread across four of Barolo's most historically significant crus: Brunate, Ravera, Cannubi San Lorenzo, and Le Coste. The parcels sit at elevations between 280 and 400 meters above sea level. Nebbiolo comprises the majority of plantings, with small amounts of Barbera and Dolcetto. The family produces two Barolo wines, traditionally blending across their cru sites rather than making single-vineyard expressions. Their Barolo Brunate incorporates fruit from both Brunate and Le Coste, while their Barolo Tre Tine combines grapes from Ravera, Cannubi San Lorenzo, and Le Coste.
Philosophy & Practice
The Rinaldi family adheres to traditional Barolo winemaking methods. Their approach includes extended maceration periods lasting 30-40 days, with regular cap management through submerged-cap fermentation. Aging takes place exclusively in large Slavonian oak casks, with their Barolo wines spending a minimum of three years in wood before bottling. The family maintains these historical practices while incorporating modern hygiene standards in the cellar. They follow traditional manual harvest protocols and careful grape selection. The estate continues to ferment in concrete tanks, a practice maintained since the winery's early days.