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Vintage 2016

2016 was certainly one of the longest-lasting vegetative cycle in recent years. February and March were marked by low temperatures and a plenty of rain that led to a delay in the phenological phases of about 10 days 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.

Wine details

Vintage: 2016

Winemaker: Paolo Giacosa

Grapes: 100% Nebbiolo

Growing Area: Serralunga d'Alba

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

No oak Oak

Winemaker's Notes

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, multifaceted, dry, full bodied, elegant, harmonic, rich in fine tannins and pleasant long finish. Full affinity Nose-Palate.

Serving: 16 - 18 °C

Cellaring: 15 - 20 years

Vineyard Information

Exposure: S, SW

Vines age: 20 - 30 years

Soil: Clay - limestone

Yield: 8000 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 vibrant 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 vibrant 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 REFINING: The ageing is made with a part lying 12 months in tonneaux and a part lying 16 months in medium size oak casks (2500 litres).

The difference is...

BAROLO DEL COMUNE DI SERRALUNGA D’ALBA is very well known for its long lasting, austerity and complexity. The vineyards careful farming, the winemaking process and the accurate oak refining provide a modern representation by updating the traditional SERRALUNGA BAROLO.

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