| Soil composition |
Clay and limestone with an adequate layer of quartz sand and very fine silt. |
| Vinification |
The freshly harvested grapes arrive at the winery intact. They are quickly crushed and gently destemmed to extract only the noblest and most aromatic fractions from the skin and outermost area of the berry. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration on the skins lasts about 8 days, with frequent pumping-over to allow the must to appropriate all the trace elements present in the skins and gently extract the colour. Racking is done only when all the sugar has been transformed into alcohol. Racked into specially made vitrified concrete vats with cork insulation, the wine maintains a post-fermentation temperature of about 22°C for a long time. In this way, malolactic fermentation starts spontaneously, generally ending as early as December. |
| Ageing |
Ageing occurs in the first year in 30- and 35-hectoliter Slavonian and small, 225-litre, medium-toasted French oak barrels. The vineyard regains unity by blending in traditional large oak barrels and completing its ageing in bottles before marketing. Recognized since time immemorial as an area with a high viticultural vocation, Serragrilli produces a Barbaresco of great pleasantness: firm and full-bodied on the palate but, at the same time, harmonious and balanced, with sweet tannins, never too prominent, which ensure it excellent longevity. Barbaresco Serragrilli reaches maturity after 4 years from the harvest and the ageing period is between 4 and 20 years. |
| Pairing |
It is the ideal companion for typical Langhe appetisers, pasta and filled pasta dishes with tasty sauces, red meats, roasts, braised and boiled meats, and hard, medium-aged cheeses. |
| On offer |
Price Marchesi di Barolo Barbaresco Serragrilli 2019 € 32.00
ex VAT
|