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Barolo docg

Vintage 2019

2019 started slowly due to a long-lasting winter season. A rainy April and a fresh May produced a season in line with more traditional development. The high temperatures during June and July combined with the availability of water in the soil to create the conditions for rapid plant growth. August was mild with good rainfall. The harvest started regularly. The grapes were healthy with slightly higher acidity than the average and, for the red ones, a high accumulation of anthocyanins and an excellent polyphenol profile.

James Suckling93/ 100
Vini Buoni d'Italia3 Stelle

Wine details

Vintage: 2019

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.

Characters

Young Aged

Light Bodied

Sweet Dry

Steel 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 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 aging process in wood takes a total of 28 months, part in tonneaux and part in medium-sized barrels (2500 liters).

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.

Download wine's data sheet

TECHNICAL SHEET 2019TECHNICAL SHEET 2018TECHNICAL SHEET 2017TECHNICAL SHEET 2016

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