THE KING OF PIEDMONT – A Barolo with a strong personality, where the terroir unequivocally expresses itself.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
Production zone and characteristics
The grapes come from selected vineyards in Serralunga d’Alba, among them the most renowned are cru Lazzarito and Meriame, both west facing and placed on a marvelous natural amphitheater. The soil is made up of calcareous marl of sedimentary origin with a good percentage of clay. Nebbiolo plant achieves here its greatest vegetative vigour and production potential, wisely tamed by the hand of the winemaker. The training system used is Guyot, at planting densities of around 4500 vines per hectare, and yields of around 50 hectolitres. The average age of the vines is 25 years old.
WinemakingGrapes are harvested by hand and are then destemmed and crushed gently. Alcoholic fermentation takes place in stainless steel tanks at a maximum temperature of 28°C. The time on the skins varies from 25 to 28 days, to extract the maximum quantities of polyphenols and structure. Racking off takes place at the end of the alcoholic fermentation and the temperature of the new wine is made use of for the spontaneous onset of the malolactic
fermentation.
Ageing
The wine is aged for a minimum of about 18 months in Slavonian oak barrels and is then finished off in tanks for a total of 38 months. Serralunga terroir gives elegance and character, delivering a great structure and integrated tannins. A noble and important wine, best after 4 years from the harvest, it will unwind in the cellar for at least 25 years depending on the vintage.
Tasting characteristics
Ruby red colour with garnet highlights. Rich and expressive bouquet, dry rose, cherry in alcohol lead the way to goudron, leather, pepper and truffle. On the palate it is dense and fleshy. Creamy and luscious texture, it evolves in the glass showing the best of Serralunga d’Alba cru.
Food pairings
Full flavoured red meat dishes. Aged cheeses. Excellent with truffle dishes.
Serving temperature
20 C°. It is advisable to open the bottle an hour before serving.
