Barolo La Serra
La Serra, as the other side of Marcarini Barolo production is named, comes from a historic area of ancient origin whose soil, lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavor but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air
The ripening occurs a bit later than in the Brunate area, resulting in very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets.
The fermentation and all phases of maturation follow the same traditional methodology as the Brunate wine.
The wine has a garnet-red color with ruby-red reflections and a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, licorice and sweet spices. In the mouth, the flavor is long and intense.
To be served in crystal glasses with very large bowls.
|Rootstocks:||kober 5bb - 420A.|
|Plant Density:||4,000 plants per hectare.|
|Training System:||Free-standing espalier with “Guyot” pruning.|
|Average Altitude:||380 m above sea level|
|Soil:||Calcareous, argillaceous with magnesium content|
|Cultivated Area:||4 hectares.|
AWARDS of BAROLO LA SERRA DOCG
This section lists the awards that the Barolo DOCG La Serra has had in guides and magazines, Italian and International. Select the year of interest.