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2016 was certainly one of the longest-lasting vegetative cycle in recent years. In fact, from the end of February throughout March, the temperatures dropped and there was plenty of rain. The “late” cold led to a delay in the phenological phases of about 10 days. This delay was made up for during the months of August and moreover in September. Full ripening was achieved in all cases and wines show excellent balance, big bouquets and great structure. The good quantity allows 2016 to be remembered as an outstanding vintage.
Vintage: 2016
Winemaker: Paolo Giacosa
Grapes: 100% Nebbiolo
Growing Area: Briccolina - Serralunga d'Alba: Foglio 9 - Part. 198 e 297
Alcohol: 14,50 % by volume
Food: It pairs with hunting game, roasts, mature cheeses. Also appreciated as an after-dinner drink.
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Colour: Deep ruby red with garnet hues.
Nose: Wide, intense and complex bouquet with scent of blackberry, liquorice, tobacco, spices, coffee beans and faded roses. The Nebbiolo grape is easily recognisable.
Palate: Wide, complex, dry, full bodied, elegant, harmonic, rich in fine tannins and minerality with a pleasant long finish.
Serving: 16 - 18 °C
Cellaring: 20 - 25 years
Exposure: S, SW
Vines age: 80 years
Soil: Clay - limestone
Yield: 6500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrating table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed.
This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS: The must is cooled and partially submitted to a cold maceration to preserve its best characters before fermentation in stainless steel vats and conic oak vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 28 days.
OAK REFINEMENT: The ageing is made for about 28 months in medium size casks.
Briccolina is very well known for being a cru with great complexity and it takes its name from being at the peak of the hill. Enrico Serafino Barolo Riserva BRICCOLINA is a full body, austere and powerful Barolo results of the sustainable farming process applied.
Furthermore, Barolo Riserva Briccolina is the proof of what Piemonte Attitude means in Enrico Serafino set of values: complexity, dedication and tenacity.
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