The 2017 Barolo Serra is bright, nervy and full of energy. Readers will find a Serralunga Barolo built more on persistence than heft, not a bad thing for a village where the wines can be quite big. Chalk, white pepper, orange zest and spice give the Serra its characteristic brightness.
Drink 2024 - 2037
Antonio Galloni, vinous.com (Oct 2021)
The Giovanni Rosso 2017 Barolo del Comune di Serralunga d'Alba shows the true grit and balanced power of this celebrated village. The wine sits pretty in the glass with a dark garnet hue and faint touches of red brick. Dried blackberry and cassis segue to earthy tones, rusty metal, tea leaf and dried orange peel. Those reddish mineral tones follow until the end, giving more structure and power to this hot-vintage Barolo.
Drink 2023 - 2037
Monica Larner, Wine Advocate (Jun 2021)
This interpretation of Serra from Giovanni Rosso exhibits rhubarb and liquorice roots, earthy strawberry and pomegranate fruits, then balsamic minerality in depth with a hint of camphor. The first impression was more austere - the wine definitely demands patience. With time, it flows firm yet crunchy, with amazing tension and a ripe finish without any Serralunga sternness.
Drink 2021 - 2040
Aldo Fiordelli, Decanter.com (Mar 2021)
About this WINE
Davide Rosso took over from his father, Giovanni, in the early 2000s. He has since risen quickly in reputation as one of the region’s greatest producers, with some of the most desirable vineyards in Barolo, showcasing the vivid terroir of his beloved hometown. The steep spine of Serralunga d’Alba creates wines of authority, power and raw minerality, which need a careful hand to reveal their intricacies. Davide’s Barolo di Commune di Serralunga d’Alba gives us a wide-angle view of this calcareous terroir and gleaming 2018 vintage personality. But it is his range of single vineyards that demonstrates his sensitivity and skill; his pride for Serralunga d’Alba only magnifies the details of these crus, resulting in wines of rare class and sophistication.
The magnificent white soils of Serralunga d’Alba enhance this remarkable release. The 2018 vintage did not have the extreme weather of 2017, and the wines are finer, calmer and more expressive because of it. Water, sun and temperate aligned, enabling Davide and winemaker Andrea to create wines with perfume, pleasure and physical presence. The wines are composed with the typical austerity we know from Serralunga, woven with the silkiness of tannins. Davide’s Vigna Rionda vineyard is one of the most sought-after in the region, and has become a trophy for many collectors. But in 2018, his Serra and Cerretta crus both yielded exceptional wines of brightness and charm, brimming with Serralunga’s enduring mineral tension.
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.
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.