2018 Luciano Sandrone 'Valmaggiore' Nebbiolo d'Alba (Sibi et Paucis)

“From the Luciano Sandrone late-release program, the 2018 Nebbiolo d'Alba Valmaggiore Sibi et Paucis has evidently experienced a very slow and soft evolution, because although there are some tertiary notes to admire, the wine feels and tastes much younger than its real years. It shows glossy elegance, tar, dried raspberry and soft pencil shaving. The 2018 vintage is subtle, but don't underestimate that power. Only 1,500 bottles were created. - ML” 94 Points, Robert Parker’s Wine Advocate



“Underbrush, blue flower, leather and dark-spice aromas are front and center on this fragrant red. Elegant and focused, the savory, chiseled palate features juicy red cherry, spiced cranberry and star anise alongside polished tannins and bright acidity. Drink through 2026.” 92 Points, Kerin O’Keefe, Wine Enthusiast

“

A library release from Sandrone, the 2018 Nebbiolo d'Alba Valmaggiore Sibi et Paucis shows lovely hints of maturity, yet also remains quite young. Crushed rose petal, dried red cherry, spice, leather and kirsch all grace the 2018. Its aromatics are already quite open, but there's lovely textural depth here. The 2018 is slender, but also very pretty.” - 92 Points,  Antonio Galloni, Vinous Media, November 2023

“Restrained spices, oak bark and licorice, with hints of dried cherries and flowers. Aromas are echoed on the palate. Tasty, savory, light and crunchy, with a juicy finish even if it’s a bit brief. Drink now.”  91 Points, James Suckling

Luciano Sandrone, one of Barolo’s defining figures, began as a teenage vineyard worker, saved enough to buy his first Cannubi parcel in 1977, and made his early wines in his parents’ garage while holding a full-time job. By 1999 he’d moved into his own winery, having spent two decades shaping a style that respects Barolo tradition while embracing careful, thoughtful updates. His wines sit between the region’s traditional and modern camps: generous and approachable when young yet firmly built for aging. Extremely low yields, meticulous vineyard work, and a measured cellar approach—medium-length macerations and mostly used 500-liter tonneaux—give his small-production wines their hallmark precision, balance, and lasting power.