Barolo La Serra, Voerzio Martini

BAROLO LA SERRA

D.O.C.G.

Municipality

La Morra

Variety

100% Nebbiolo, variety Michet

Plants/ha

6,000

Planted vineyard's year

1971

Training sistem

Guyot

Sun exposition

South West

Soil

characterized by the Marne of Sant’Agata: they are mixed clay, fine sand and calcareous components

Altitude above sea level

430 m

In the vineyard

Over the past 30 years it has been significantly increased leaf area compared to the amount of bunches, so as to obtain consistently high quality grapes

Thinning

the selection of the grapes takes place mainly in the vineyard during the entire phase of fruit set, veraison and ripening. Four/five green harvest are made manually in order to reduce the production per hectare and to have clusters all equal with a uniform ripening

Harvest

it is done by hand using small crates in order to haven’t broken grapes before the crushing

Vinification

 the alcoholic fermentation takes place with emerged cap in stainless steel tanks and it lasts 14/15 days. This process takes place with controlled temperature and oxygenation. All the operations after the fermentation are made using nitrogen in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites

Ageing

after the malolactic fermentation, the ageing takes place in wood. Tonneaux are used: 500 Lt, French oak (60% new, 40% second passage) for 24 / 30 months to give low hints of wood at the wine

Dry extract

33,5 g/L

Colour

intense ruby red with light amaranth shades and garnet red veins

Bouquet

intense, with notes of ripe red fruits, fresh strawberry jam and wild blackberries. Gentle reminiscences of vanilla

Flavour

full, smooth, almost opulent in its power. Rich but with right tannic balance and large sweet persistence. Cocoa and overripe fruits notes. Well-structured wine, with great longevity and power. Young and very promising for a great future