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Vineyard article for "La Serra" |
| (last edited 11/4/2010 3:58:50 PM by njg6gs) La Serra, or rather the other side of the Marcarini Barolo production, 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 flavorful 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-color and ruby-red reflections with a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, liquorice 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 - 420A Plantation Density: 4,000 rootstocks 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 Date: 1991 Zone: La Morra Cultivated Area: 3.5 hectares Show all wines from this vineyard Show all tasting notes from this vineyard There are 4 other revisions of this article. View revision history. (NOTE: You are viewing prior revision 3 of 4 for this article.) |
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