The 2006 Barolo Brunate is a fat, juicy wine that comes across as more immediate than some of the other Barolos in this line-up. Smoke, tar and licorice meld into a core of gloriously ripe fruit. There is incredible density and richness to the Brunate, qualities that carry through to the impeccably round, harmonious finish. The Brunate sees a fermentation/maceration lasting roughly 21 days, which is the shortest among the estate's single-vineyard Barolos, but not entirely surprising for a wine made from this site, which lies on the La Morra/Barolo border. Anticipated maturity: 2016-2031. I sampled a mind-boggling array of outstanding – and often profound – wines in my marathon tasting session with proprietor and winemaker Luca Currado. The 2006 Barolos are nothing short of spectacular and the 2007s may be even better! Readers can check out notes on those wines in my recent feature on the estate posted on www.erobertparker.com. I should note that Vietti plans to release a 2006 Barolo Riserva Villero, but that wine is years from seeing the light of day. The Barolos are vinified in stainless steel, then racked into French oak for the malolactic fermentation, where the wines remain for a few months. The majority of aging takes place in large, neutral casks. Over the last few years, the use of French oak has become more measured and the Barolos are now among the elite wines of the region in virtually every vintage. In short, there seems to be no end to this estate's ambition. Frankly, I wish there were more wineries setting their sights on this level of quality. 95+ Points