Vintage 2020
The vintage began with a mild winter followed by the months of March and April marked by fine weather and little rainfall. The rainy days of May and June caused a slowdown in plant growth. The situation was later normalized. The haverst started on August 17 with Alta Langa. Barbera and Nebbiolo ripening has slowed down but it has been taken up in the second half of September. Especially Nebbiolo grapes were harvested in optimal conditions. The 2020 vintage can be said to be extremely good with intense and elegant aromas and with well-balanced wines.
Wine details
Vintage: 2020
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.
