Boasso Barolo Serralunga

About the Producer:
 The Boasso farm was founded in the 1950s after Giuseppe returned from World War II to resume managing his lands in the Piemonte region. Today the company has seven hectares of vineyards whereas the most suitable and valuable soils are home to Nebbiolo grapes, which give rise to Barolo after 3 years aging in barrels. The GABUTTI vineyard is 5,000 square meters, with south-east exposure. The soil is highly calcareous, and thanks to a considerable slope it has excellent daylight exposure. The Barolo of the Municipality of SERRALUNGA, a classic production of the company, comes from vineyards in neighboring areas.

About the Wine:
 The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 80 quintals. The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 15-20 days. The wine is placed in new, 25-hectolitre oak barrels, where it remains for 3 years. The wine is never filtered and is left to further age in the bottle.

Organoleptic Notes:
 Beautiful, intense ruby color with garnet reflections and a complex and persuasive nose with touches of overripe fruit and spices. In the mouth it manages to admirably combine the sumptuous richness of its structure with a surprisingly easy drinkability; the finish is long and commensurate, just warmed by an excellent alcoholic strength, the glycerin persuasiveness of its expression is a fleshy sour cherry, with a sweet, intensely minty nose.

Pairing:  Stewed, aromatic red meats and game, roasted furred game, truffle game, ripened cheeses.

Notes:  According to the vintages, Barolo can be preserved for several decades. In order to obtain a right quality, we suggest to keep the bottles laid down, in the dark, in a dry chamber, room-temperature.