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SKU 893548
$582.06/case
$97.01/bottle
Tariffs included
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This elegant wine boasts a floral and spice fragrance of crushed violets and clove. The bright palate offers juicy dark cherry with cinnamon and cake spices. Supple tannins reveal a surprisingly accessible side to Serralunga, home to the most structured Barolos. Drink 2015–2025.
The Nebbiolo grape varietal is widely understood to be the fruit responsible for Italy's finest aged wines. However, its popularity and reliability as a grape which gives out outstanding flavors and aromas has led it to be planted in many countries around the world, with much success. These purple grapes are distinguishable by the fact that they take on a milky dust as they begin to reach maturity, leading many to claim that this is the reason for their unusual name, which means 'fog' in Italian. Nebbiolo grapes produce wines which have a wide range of beautiful and fascinating flavors, the most common of which are rich, dark and complex, such as violet, truffle, tobacco and prunes. They are generally aged for many years to balance out their characteristics, as their natural tannin levels tend to be very high.
Country
Italy
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Piedmont
Situated in the north-western part of Italy, the region of Piedmont is known worldwide and is highly respected for the quality of the wines produced there. Many of the most successful sub-regions in Piedmont produce many of the world's finest red wines, such as those made from the excellent Nebbiolo grape varietal in areas such as Barolo and Barbaresco. However, the historic wineries which typify this region use a relatively wide variety of grapes, including Dolcetto and Barbera for their red wines, which are typically aged and have a delightful velvety character. Piedmont isn't all about beautifully complex red wines, though, as it is also famed for high quality, elegant sparkling wines, notably the Asti wines made with the white Moscato grape. The region benefits from a range of terroirs which are often well expressed in the sparkling wines, and a wonderfully consistent climate ideal for vineyard cultivation.
Appellation
Barolo
Barolo’s star grape is Nebbiolo, a finicky yet expressive variety that reaches its zenith this unique terroir. The region’s distinct microclimates and soils contribute to Nebbiolo’s complexity, resulting in wines with robust tannins, high acidity, and exceptional aging potential. Barolo wines, often referred to as “the king of wines,” are characterized by their deep garnet hue and complex bouquet, offering aromas of roses, tar, truffles, and red fruit. The aging process is significant, requiring at least 38 months, with a minimum of 18 months spent in wooden casks. This meticulous craftsmanship results in wines that evolve beautifully over time, displaying a harmonious balance of power and finesse. For wine enthusiasts, exploring Barolo provides a captivating journey into the rich tapestry of Italian winemaking, showcasing the profound marriage of tradition, terroir, and Nebbiolo’s distinctive expression.
WE94pts
Wine Enthusiast
This elegant wine boasts a floral and spice fragrance of crushed violets and clove. The bright palate offers juicy dark cherry with cinnamon and cake spices. Supple tannins reveal a surprisingly accessible side to Serralunga, home to the most structured Barolos. Drink 2015–2025.
WS93pts
Wine Spectator
Concentrated, with sweet cherry, raspberry, cigar box and mineral flavors, matched to a complex, solid structure. The tannins are firm yet refined, and the finish offsets the tannins with sweet fruit, spice and tobacco notes. Best from 2019 through 2035. 2,150 cases imported.
JS92pts
James Suckling
The 2010 Barolo is gorgeous. Sage, rosemary, tar, dried rose petals and sweet spices meld together. An impeccable, perfumed Barolo, the 2010 impresses for its balance. Fine, silky tannins support the gracious finish in this medium-bodied, refined Barolo. Readers who want to get a sense of what the 2010 vintage is all about will want to check out this fabulous effort from Massolino. This is decidedly a medium-bodied style for Serralunga, but it works.
VM92pts
Vinous Media
The 2010 Barolo is gorgeous. Sage, rosemary, tar, dried rose petals and sweet spices meld together. An impeccable, perfumed Barolo, the 2010 impresses for its balance. Fine, silky tannins support the gracious finish in this medium-bodied, refined Barolo. Readers who want to get a sense of what the 2010 vintage is all about will want to check out this fabulous effort from Massolino. This is decidedly a medium-bodied style for Serralunga, but it works.
Winery Notes
Color: Garnet red colour with variable intensity depending on the vintage.
Bouquet: the grapes come from different vineyards and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature.
Tasting Notes: A variety of sensations, with a full-bodied, classic and well structured wine which ages well and perfectly represents the important character of our land. It is best to decant and serve it at temperatures between 18-20°C. It achieves its best expression when served with red meats, particularly game, and
with dishes dressed with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow’s milk and goat’s
milk cheeses.
