Giovanni Rosso
Barolo La Serra 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 36 months in 25 hl French oak barrels from the Forest of Fontainebleau |
| Other years | 2017 , 2022 |
- Origin: Vineyards in Serralunga d’Alba with calcareous soils and constant sun exposure
- Grapes and designation: Barolo DOCG made from 100% Nebbiolo, harvested in mid-October
- Vinification: 29-day fermentation in cement; bottled without filtration
- Ageing: Matured for 36 months in 25 hl French oak barrels
- Profile and serving: Notes of blackberry and liquorice. Decant for 1 hour at 18-20 °C
Description
What kind of wine is it
Giovanni Rosso Barolo La Serra expresses the elegance of Nebbiolo. This Barolo red boasts a structured and satisfying sip. In the glass, it reveals a ruby robe with garnet reflections. The nose, initially austere, evolves to reveal blackberry, cherry and liquorice, accented by mint and tobacco. On the palate, it displays pronounced savouriness, well supported by dense and velvety tannins. The tasting concludes with a long and persistent finish, rich in floral notes. It is recommended to decant for one hour before serving.
Where does it come from
The wine originates from the renowned La Serra vineyard in Serralunga d’Alba, with rows almost at the top of the hill, bathed in sunlight all day. The calcareous soils, with slight clay traits, ensure the vine develops deep roots. The altitude and beneficial temperature variations guarantee regular ripening. In the vineyard, great care is taken, adjusting leaf removal and thinning according to veraison to bring healthy bunches to the cellar, true witnesses of the local microclimate.
How is it produced
Harvested in mid-October, the Nebbiolo grapes ferment with indigenous yeasts in cement vats for twenty-nine days, with pumping over and délestage. Maturation takes place for thirty-six months in French oak barrels, imparting great aromatic finesse. The process ends with bottling without filtration, to preserve the expressiveness of the raw material. Thus is born an austere and enveloping red, capable of evolving and gaining complexity for many years in the cellar.
History and Curiosities
Founded in 1960 in Serralunga d’Alba, the Giovanni Rosso winery encapsulates the essence of Piedmont in its Barolo La Serra. This excellent pure Nebbiolo originates from high-altitude, well-exposed vineyards rooted in calcareous soils, which give the wine structure and extraordinary longevity. Under the guidance of oenologist Davide Rosso, vinification takes place in cement vats with indigenous yeasts. After ageing in French oak, bottling without filtration preserves the integrity and authenticity of this precious limited production.
Awards
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Davide Rosso
- Bottles produced: 55.000
- Hectares: 9
Giovanni's son, Davide, studied Oenology and gained invaluable experience in France. In 2001 Davide, then 27 years old, took charge of the vinification & affinamento/elevage of the wines with one goal in mind: "Wine should be a perfect copy of its terroir"... in this case from the slopes of Serralunga d'Alba, among the finest soils in the world.
The Giovanni Rosso cantina (winery) is located in the hamlet of Baudana, just a couple of kilometres north of Serralunga d'Alba village. A traditional family cascina, or farmhouse, it houses the fermentation, ageing, bottling and labeling facilities as well as the offices.
Davide Rosso has been looking for many years for a new terroir where he could face a new challenge himself. The side-project was officially born in May 2016 with the purchase of the Etna estate near the village Solicchiata of Castiglione di Sicilia. The farm rises a few kilometers before Passopisciaro down to Montedolce, a small inactive crater that gives the name to the Contrada. We are in the northeast side of the volcano, a perfectly suited area for the production of red wines. The new holdings extend for fourteen hectares in one single plot among which just something more than six hectares are dedicated to viticulture: 1.2 ha for the whites and 5.5 ha for the reds (Carricante and Nerello Mascalese with small percentages of other local grape varieties, as the tradition requires). The training system has been renamed as "candelabro". Read more
| Name | Giovanni Rosso Barolo La Serra 2020 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giovanni Rosso |
| Story | History and Curiosities Founded in 1960 in Serralunga d’Alba, the Giovanni Rosso winery encapsulates the essence of Piedmont in its Barolo La Serra. This excellent pure Nebbiolo originates from high-altitude, well-exposed vineyards rooted in calcareous soils, which give the wine structure and extraordinary longevity. Under the guidance of oenologist Davide Rosso, vinification takes place in cement vats with indigenous yeasts. After ageing in French oak, bottling without filtration preserves the integrity and authenticity of this precious limited production. |
| Origin | Vigneto La Serra, Serralunga d'Alba |
| Soil composition | Predominantly calcareous, with some clayey areas |
| Harvest | Mid-October |
| Fermentation | Approximately 29 days |
| Production technique | Fermentation for about 29 days with pump-overs, rack and return, and punch-downs; vinification in cement tanks without selected yeasts; bottling without filtration |
| Wine making | Fermentation lasts about 29 days with pump-overs, délestage and daily punch-downs; vinification in cement tanks without selected yeasts; bottling without filtration. |
| Aging | Aged for 36 months in 25 hl French oak barrels from the Forest of Fontainebleau |
| Total acidity | 6.3 gr/L |
| PH | 3.6 |
| Residual sugar | 0.75 gr/L |
| Allergens | Contains sulphites |