The Barolo di Serralunga Ettore Germano is perfect for those who want to know the authentic and traditional face of Barolo.
Certified organic farming practices, hand-harvested, native yeast fermentation and only 875 cases produced annually.
A tall medieval tower dominates the village of Serralunga, on the south-east edge of the Barolo appellation, giving fair warning of the character of the wines grown there: structured, substantial, uncompromising. Sergio Germano, whose winery is a few minutes walk north of Serralunga, completed six years of study at the School of Enology in Alba, then made wine for a few years at Fontanafredda, one of the larger wineries in the area, before returning to the family estate in 1993. The winery is still named after Ettore, Sergio’s father, who grew grapes, made a little wine for private customers, and was known throughout the area for his skill in grafting vines.
My ideal winemaker in a traditional appellation like Barolo has the scientific understanding of winemaking that his predecessors lacked, while still respecting the traditions that they developed. Sergio Germano is just such a winemaker, and his Serralunga Barolos will never be creamy, international-style wines. Great wine is always made in the vineyard, and Sergio does much of the fieldwork himself, with the help of his wife Elena and a small crew. Some of the wines are 100% traditional, made with long macerations and big barrels, and some are made with medium-sized barrels, but they all express the best of these local grape varieties.
Sergio has vineyards in two quite different areas, which allows him to make an unusual range of wine types. Germano’s Barolo and red wine vineyards are all in the commune of Serralunga, in the south-east corner of the Barolo appellation. The soils here are rich in limestone, clay, and sand; they tend to produce wines with more structure than those of the western half of the Barolo appellation (around the villages of Barolo and La Morra). This is particularly true of Nebbiolo, but also for the other varieties, such as Dolcetto.
Italy’s best kept treasure. Nebbiolo produces some of the greatest wines in the world, but is hardly planted outside of its home country. Famous to Italy’s Piedmont region, look for these twin stars that are 100% Nebbiolo: Barolo and Barbaresco. This renowned grape produces glorious red wine containing complex flavors with high acid and tannin, allowing these babies (in the right hands) to age for years to come. Grab yourself a bottle, or three, and see for yourself what these wines can do!
BAROLO, PIEDMONT, ITALY
You’ll often hear Barolo associated with some of Italy’s greatest wines. This is because the wine here is grown at altitudes with south-facing slopes (towards the sunlight) allowing the grapes to ripen slowly developing perfumed aromas, sour cherries, herbs, and floral characteristics. Barolo’s are infamous for being the biggest and boldest of the black variety Nebbiolo. In the best years, Barolo will develop high acidity and high tannin with a full body and the potential to continue to develop its characteristics within the bottle. Many Barolo’s will actually benefit in complexity and structure from further bottle aging. These wines can be sourced from different villages or purely from one village, which would then be stated on the label. The best wines here will come from a single-named vineyard or “cru.” In Barolo DOCG, the primary designated area, the wine must be made entirely from the Nebbiolo grape, spend 18 months in oak, and aged for three years before release.
This rustic Pinot Noir hails from a premier cru climat just west of Gevrey-Chambertin. The palate is medium-bodied with rich and concentrated flavors, nice acidity, and integrated tannins. Aged for 19 months in barrel (50% new oak). Only 50 cases produced.
Like all of Burguet’s wines, this bottle is produced from organic (converting to biodynamic) fruit, native yeasts, and is bottled unfined / unfiltered.
This world-class red wine from Emidio Pepe is the benchmark bottle for Montepulciano produced wordlwide. Expect a rich (yet not overripe by any means), multidimensional wine that seriously overdelivers. Major wine publications have anticipated that this wine will reach its peak drinking window from 2013-2028 – meaning now’s the time to jump!
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, no fining/filtering and no added sulfites.
This is Rougeot’s most structured, powerhouse wine that will age gracefully for decades. This wine spent 18 months in barrel (35% new).
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered.
This full-bodied yet vibrant Barolo is definitely one to lay down in the cellar, though we wouldn’t blame you for popping it now and enjoying with a hearty Italian-inspired feast amongst friends. Voerzio wines are deemed some of the most textured and deeply flavored expressions of Nebbiolo in all of Barolo.
By law, wines labeled as Barolo must age for three years prior to release, 18 months of which must take place in oak.