Barolo Serradenari

Information

Description

Giulia Negri's Barolo Serradenari comes from Nebbiolo grown in La Morra at around 480 metres, with a southwesterly exposure. Messinian soils with a sandy loam texture and abundant calcareous marl provide the specific foundation for this bottling. Harvesting is manual, while fermentation begins spontaneously in conical wooden vats and includes an extended maceration. Around thirty months in Austrian oak casks follow. This interpretation of Barolo is built around a clearly defined origin within the historic Diatto-Negri property, where vineyards and truffle woods share the higher slopes above the village.