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Barolo docg

Vintage 2017

The 2017 vintage growing year will be remembered for its April frost damage and very hot and dry climate. This is why the conditions were perfect in terms of plant protection. In September, temperatures dropped appreciably with considerable differences between day and night temperatures. This situation helped especially the polyphenolic profile of the red wine grapes with a medium-long vegetative cycle. 2017 can certainly be remembered as one of the earliest years with healthy and complex grapes.

Kerin O'Keefe95/ 100
James Suckling92/ 100
Wine Spectator92/ 100

Wine details

Vintage: 2017

Winemaker: Paolo Giacosa

Grapes: 100% Nebbiolo

Growing Area: Meriame - Serralunga d'Alba: Foglio 3 - Part. 113

Alcohol: 14,50 %

Food: It pairs with game, roasts, mature cheeses. Also appreciated as an after-dinner drink.


Young Aged

Light Bodied

Sweet Dry

Steel Oak

Winemaker's Notes

Colour: Deep ruby red with intense hues lighly purple.

Nose: Wide bouquet, intense and complex, where the youthful soul that originates from the maceration of the whole grape blends with the complexity of the tertiary aromas: rose, violet, raspberry alternate with liquorice, spices, tobacco.

Palate: Wide, structured and vibrant tannins, elegant, long finish with a strong personality.

Serving: 16 - 17 °C

Cellaring: 15 - 20 years

Vineyard Information

Exposure: O

Vines age: 60 years

Soil: clay-limestone

Yield: 6500 kg/ha

Harvests: 100% hand-harvested

Training system: Guyot

Farming practices: Sustainable Viticulture

Winemaking Information

PRE-FERMENTATION PROCEDURES: grape bunches are hand-sorted on a vibrating table and chilled with dry ice to avoid oxidation and reduce considerably the use of sulphur. A part is destemmed: berries are hand-sorted on a second vibrating table and finally softly crushed. The remaining part is introduced as whole berries in the fermentation tank, to make the carbonic fermentation.

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 medium- long acting, avoiding aggressive movements in the solid part, to better preserve the entire grape bunches.

OAK REFINEMENT: the ageing is made in oak casks of 1000 liters capacity for 26 months.

The difference is...

Barolo Beriame’s strength is a winemaking style that is distinguished from the rest of the other Barolos produced in Enrico Serafino: aromatic finesse and a very distinctive freshness are the main features of the wine, together with a complex youthfulness.

Download wine's data sheet


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