La Serra

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

Exact position and outline on

Last edited on 12/30/2011 by charlie11

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