Barolo La Serra, Marcarini

BAROLO LA SERRA

D.O.C.G.

La Serra, as the other side of Marcarini Barolo production is named, comes from a historic area of ancient origin whose soil, lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavor but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air 

The ripening occurs a bit later than in the Brunate area, resulting in very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets.  The fermentation and all phases of maturation follow the same traditional methodology as the Brunate wine

The wine has a garnet-red color with ruby-red reflections and a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, licorice and sweet spices. In the mouth, the flavor is long and intense

To be served in crystal glasses with very large bowls

Variety

Nebbiolo

Rootstocks

Kober 5BB – 420 A

Plant Density

4,000 plants per hectare

Training System

Free-standing espalier with “Guyot” pruning

Average Altitude

380 m above sea level

Exposure

South, Southwest

Soil

Calcareous, argillaceous with magnesium content

Plantation Dates

1992/2002

Zones

La Morra

Cultivated Area

4 hectares