Our tasting impressions
This Barolo vividly displays what happens when an exceptional winemaker is blessed with an outstanding vintage. It is, of course, structured and tannic but the fruit is wonderfully pure and everything seems in perfect harmony. Well done, Sergio!
About this wine
Sergio had to harvest this vineyard earlier than planned in order to keep the sugar levels in check. The wine is aged in steam bent barriques, which precludes toasty, oaky aromas. The sandy soils minimize the tannins. Less than 1,700 bottles produced from just over 3/4 of a hectare. The vines were planted in 1951 with others in 1975 and 2000.
About the grape
Nebbiolo, the name believed to be derived from nebbia, Italian for fog, is a grape with one of the most protracted maturation cycles. It buds in early spring and ripens late fall (when the winter nebbia from the Alps reaches the vineyards).
Nebbiolo vines tend to grow upwardly with abandon, so management is essential to limit grape production and channel energy to them. They also are very particular about where they will thrive, which is why Nebbiolo is seldom found outside of Piedmont. Even there, it only is successful when planted on south facing slopes (much sun is needed for ripening), at elevations between 250 and 450 meters (lower there is too much frost exposure, higher the grapes won’t ripen).
Wines from Nebbiolo usually are pale-colored, high in acidity and very tannic. Common flavor descriptors are rose and tar. They tend to be highly aromatic.
About the vintage
Barolo producers could not have asked for better conditions than those in 2016 and an abundant crop to boot. The ripe fruit of 2015 was replicated but this time with ample acidity and more resolute tannins. Overall, the wines exhibit much better balance, even if they are not as much fun now.
Suggested Glassware: Grassl Cru