Barolo Serradenari 2016 Giulia Negri 75 cl

Description

History

Giulia Negri is the latest generation of a family that has been producing Barolo and other Piedmontese wines in La Morra (Cuneo) for over 150 years. The peculiarity of the company’s lands in the Serradenari hamlet is that they are among the highest in the entire denomination: over 500 meters above sea level. The violent temperature changes at that altitude give a unique identity to the wines produced, usually characterized by minerality and freshness. Giulia has been defined as a “garage dealer”, a term coming from France which indicates producers who use small cellars for the production of their wines and since the beginning of her career “barologirl” on the wave of the “baroloboys” phenomenon of the 80s which profoundly revolutionized the way of conceiving this important wine.

Grapes used

100% Nebbiolo

Production method

The vineyards are all located at an altitude of 480 m a.s.l. about. The harvest is manual in crates and the grapes as soon as they arrive in the cellar are destemmed and pressed, and started for spontaneous fermentation thanks to indigenous yeasts. This procedure takes place in 60 hl truncated conical wooden containers, with a long maceration of about 40 days. The refinement is carried out using 25 hl Slavonian oak barrels and lasts about 30 months, with further refinement in the bottle.

Alcohol content

14%

Tasting notes

Garnet red color with ruby ​​reflections. On the olfactory examination what immediately stands out are the very intense spicy notes of black pepper and mint leaves, eucalyptus and iodine, with hints of vanilla, cinnamon, leather and sandalwood. Gorgeous, fine and elegant nose. In the mouth it is broad, soft and enveloping, really fine and elegant, with ripe and silky tannins and a balanced final acidity. Really splendid.

Possible combinations

Giulia Negri’s Barolo Serradenari is a splendid example of how the wines of this region can truly offer unique sensations of complexity and finesse. This wine can easily become the protagonist of a dinner or a tasting; in pairing it compares very well with savory and long-cooked red meat or game dishes such as braised meats, stews and roasts.