“Restaurants tell me that when you have one bottle of traditional Barolo on the table, and one bottle of modern, the traditional bottle is empty first,” said Paola Rinaldi, who runs Francesco Rinaldi & Figli, a producer that stuck with older methods as others veered off in new directions. “Fifteen years ago it was harder to sell these wines, but at the moment, people are looking for something that is distinctive and different.”
Sunday, October 30, 2011
In Piedmont, Seasons of Truffles and Barolo - NYTimes.com
In Piedmont, Seasons of Truffles and Barolo - NYTimes.com
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