Barolo DOCG Serralunga d'Alba - 2012

Barolo DOCG Serralunga d’Alba – 2012

Region:

Barolo DOCG Serralunga d'Alba - 2012

Grapes / Soils

Nebbiolo Planted 1947, 1959, 1994, 2000, 2006, 2008 6 vineyards: Sorano, Costa Bella, Baudana, Meriame, Cerretta, Broglio – calcareous clay; limestone; sandy; calcareous clay 5.5 ha

The Wine

Vineyard Profile
  • Wine Area: 100% Nebbiolo
  • Alcohol: 14.5% vol.
  • Production: 50,000 bottles
  • First year of production: 1996
  • Training: Guyot

 

Harvest Notes
  • Grape Harvest: Harvested by hand in mid-October.
  • Fermentation: Vinification in cement tanks with ambient yeasts. Fermentation over 25 – 28 days with Remontages, Delestages, and daily punching-down of the cap.
  • Aging: Elevage happens in large 25 hl Fontainebleau Forest French oak casks for 36 months.
  • Bottling: The wine is bottled with no filtration.

 

Winemaker's Notes
  • Color: Garnet-red, concentrated and bright.
  • Bouquet: Classic Serralunga aromas of violet and rose, with black fruit characteristics and hints of coffee and liquorice.
  • Taste: Made to highlight the classic qualities of Serralunga fruit, this wine shows forest fruit flavors, earthy overtones, a silky mouthfeel and fine tannins, combined with a long finish.
  • Pairings: Most meat dishes, hard cheeses.
Wine Summary
  • Made from Nebbiolo grapes.
  • Vine age – planted 1947, 1959, 1994, 2000, 2006, 2008.
  • Grown on soils of 6 vineyards: Sorano, Costa Bella, Baudana, Meriame, Cerretta, Broglio – calcareous clay; limestone; sandy; calcareous clay.
  • Fermented in cement tanks, using ambient yeasts.
  • Aged in large 25 hl Fontainebleau Forest French oak casks.
  • Aged for 36 months.
  • Bottled unfiltered.
Technical Information
  • Wine Area: 100% Nebbiolo
  • Alcohol: 14.5% vol.
  • Production: 50,000 bottles
  • First year of production: 1996
  • Total Acidity: 6.10%
  • Sugar: 0
  • pH: 3.7
  • Maximum Serving Temperature: 16°-17° C
  • Glasses: Burgundy balloons

Reviews

93 Points

An enticing mix of white pepper, strawberry, raspberry and floral aromas and flavors are the hallmarks of this racy red.  Intense and focused, picking up a steely minerally element on the long finish.  Best from 2019 through 2025.

Wine Spectator, December, 2016