Minimum purchase 6 bottles (or equivalent of 4500mL) mix and match with other Direct wines from this producer. Purchases must be in multiples of 6. Ships directly from winery to you in a few weeks - $4/bottle for 12 or more & $6/bottle for 6.
Our tasting impressions
Andrea crafted a beautiful, deep and powerful La Serra in 2008. As is common for the better wines of this vintage, it is structured, tannic and somewhat backward. But there are enough indicators of just how much this Barolo will offer in the years ahead. Its intensity is matched by the lovely floral, herbal and leather notes. Well done!
About this wine
100% Nebbiolo from the distinguished La Serra vineyard in the commune of La Morra. La Serra has an elevation of 400m, has a southeastern exposure and is planted in a mixed soil of tuffaceous (limestone with volcanic ash) and calcareous (chalky clay). Andrea’s vines were planted in 1999. The soil and breezes from the high altitude engender the wines with freshness and finesse.
Fermentation is in steel tanks for 20-22 days with skins and pumping over at a controlled temperature of 28-30°C. After a racking, the malolactic fermentation is enabled by holding the wine at 20°C. The wine is transferred to barriques and tonneaux for 6-7 months before transfer to botti to age for about 2 years. Bottling was in August but the 1,500 bottles were not released for another 7 months.
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
If you were spared the ravages of hail and powerful winds in August, 2008 was capable of fine, classic, long-lived Barolo. The spring was damp and chilly but leading up to harvest was mild and sunny.
Suggested Glassware: Grassl Cru
L’Azienda Agricola Bosco Agostino in La Morra is a third generation business started by Pietro Bosco who sold his grapes to wine makers. His son, Agostino, was the first to bottle his own wine, albeit minimally. The 5.5 hectare farm has been in the hands of his son, Andrea since 2000.
Bosco sustainably grows Nebbiolo, Barbera and Dolcetto with minimal use of chemicals and no herbicides. He manually harvests and destems. Annual production is less than 30,000 bottles.
Andrea is contemplative, yet warm and amiable. His dedication to his work is evident. His overriding aim is to produce wines that are the purest expression of his land and its grapes. Somehow, you can taste his sincerity in his wines.