Barolo La Serra DOCG
A historic wine cru with soils rich in minerals and microelements capable of producing wines with great color, finesse, and flavor with smoother tannins. The area benefits from cool and dry breezes. Ripening takes longer, favoring subtlety. Marcarini’s La Serra Barolo ages at least twenty-four months in oak and six months in stainless steel. Generous aromas with classic and noble aromas.
Wine exported to
Bermuda, Canada, USA, Puerto Rico, Australia, Austria
Most recent awards
- 2018 | Vinous92
- 2017 | Wine Enthusiast92
- 2017 | James Suckling97
- 2016 | Wine & Spirits93
- 2013 | Wine Spectator92
- 2010 | Wine Advocate92
Stainless steel, concrete tanks
Length of alcoholic fermentation:
Type of yeast:
27 °C (80.6 °F)
Submerged Cap Maceration
Length of maceration:
up to 45 days after fermentation
From 10 to 50 Years Old
Type of oak:
Aging before bottling:
24 months In Oak + 6 Months in Stainless Steel
Aging in bottle:
La Morra, Piedmont
3.5 hectares (8.65 acres)
Calcareous clay with high magnesium content
300 meters (984 feet) above sea level
4,000 vines per hectare
Age of vines:
17 and 27 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets.
Best served at 16-18 °C (60.8-64.4 °F).
Perfect with flavorful traditional meat dishes. It is superb with braised beef, game and aged cheese.
Alc. cont. 14% by vol.
The Marcarini family and Valter Bonetti