2014 Barolo, Serra, Giovanni Rosso, Piedmont, Italy

2014 Barolo, Serra, Giovanni Rosso, Piedmont, Italy

Product: 20141139510
Prices start from £288.00 per case Buying options
2014 Barolo, Serra, Giovanni Rosso, Piedmont, Italy

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Terrifyingly steep and totally calcareous soils make up this special vineyard, which perches in front of the Giovanni Rosso winery between 350 to 390 metres’ altitude. A stone’s throw across the road lies Vigna Rionda, the most prized vineyard in Barolo. The nose is brimming with bramble, crushed stone and floral highlights, inviting and electric. The palate is poised, linear and crunchy; saline minerality carries a wash of bright red and black berry fruits, pricked with fine oak spice and savoury charm. Ceramic-like tannins are both silky and chewy.

Drink 2020 - 2038

Davy Żyw, Senior Buyer, Berry Bros. & Rudd

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Critics reviews

Antonio Galloni, Vinous92/100

The 2014 Barolo Serra shows off lovely depth for the year, with plenty of dark red cherry and plum fruit. Menthol, new leather, licorice and spice appear later, adding shades of nuance. Medium in body and yet resonant, with a bit more depth than some of the other wines in the range, the Serra is a complete wine. Silky tannins add a measure of near-term appeal, and yet there is a good bit of stuffing here as well.

This is a strong set of wines from Davide Rosso. The challenges of the growing season are impossible to fully escape, as is evident in the Barolo Cerretta, but across the board, the wines are excellent to outstanding. This year I was especially impressed by the Barolo Vigna Rionda, a wine that hasn't always lived up to its reputation here. The 2014, and its younger brother, the 2015 Lange Nebbiolo (from young vines in Rionda) will both give readers a very good idea as to why this Serralunga site is so highly revered. Bravo.

Drink 2019 - 2026

Antonio Galloni, Vinous.com (November 2018)

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Jancis Robinson MW17+/20

Serralunga d’Alba. Cask sample.

Youthful ruby. Brooding and focused with a hint of oatmeal. Great depth and coating, clay-like tannins and a little more full-bodied than the Cerretta of the same vintage. Defies the vintage’s stereotype of being light. Compact, juicy and exciting. Long, deep coating tannins and concentration. A real unity. Already approachable but this will gain with time.

Drink 2018 - 2026

Walter Speller, JancisRobinson.com (December 2017)

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Wine Advocate92+/100

From Serralunga d'Alba, the 2014 Barolo Serra is distinguished by extra depth and tightness, especially when you consider those beautifully managed tannins. The mouthfeel is lean and crisp, but despite the weaker concentration and fiber of the vintage, this wine does not lack structure or backbone.

Drink 2020 - 2030

Monica Larner, Wine Advocate (April 2019)

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About this WINE

Giovanni Rosso

Giovanni Rosso

Davide Rosso took over from his father, Giovanni, in the early 2000s. He has since risen quickly in reputation as one of Piedmont’s greatest producers. He may not have the uninterrupted winemaking history of some of his famous neighbours, but he is the envy of many: he has some of the most desirable vineyards in Barolo – Serralunga d’Alba, Cerretta, Serra – showcasing the vivid terroir of his beloved hometown.

His range of single vineyards demonstrates his sensitivity and skill, and his pride for his hometown only magnifies the details of these crus, resulting in wines of rare class and sophistication.

Using traditional cement for fermentation with long gentle macerations, Davide’s wines are timeless, traditional and expertly crafted. His specially made French botti from the Fontainebleau forest are an indicator of Davide’s refined flamboyance. And his vineyards give him the quality of raw material to demonstrate his charm and flair.

He also crafts a small amount of wine in neighbouring Langhe and Roero and an Etna Bianco and Etna Rosso from stunning volcanic sites in Sicily.

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Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

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Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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