The Barolo La Tartufaia 2020 from Giulia Negri is a classically structured, organically farmed Barolo from the vineyards of Serradenari and Brunate in La Morra, Piedmont. Made from 100% Nebbiolo, spontaneously fermented in large wooden vats and aged in 25-hectolitre Slavonian oak barrels, this wine displays the refined elegance and mineral depth for which Giulia Negri's terroir is renowned. The 2020 vintage is exceptional for Barolo. Wine Enthusiast awarded 94 points.
In the glass, a deep garnet-red with ruby reflections, clear and expressive in hue. On the nose, an impressively complex bouquet: forest floor, tar, and earthy clay mingle with crushed cherry, raspberry, fresh herbs, and pine needle accents. With air, subtle florals emerge — violets and rose petals — alongside a hint of truffle, entirely befitting the name of this remarkable parcel. On the palate, energetic and well-built, with a lively acidity carrying the red fruit across a firm yet refined tannic structure. The body is full and present without being heavy. The finish is long, mineral, and persistently herbal. Decant well in advance. An excellent match with brasato al Barolo, tajarin with white truffle, game, or aged hard cheeses.
Giulia Negri is one of the most talked-about names of the new generation of Piedmontese winemakers. She took over the family estate of Serradenari at the age of twenty-four — a property that has been in the family for over a century and a half — and converted the vineyards to certified organic viticulture. With an uncompromising approach and a keen eye for terroir, she quickly established herself as one of the most respected young producers in the Langhe.
The La Tartufaia takes its name from the evocative truffle forest that borders the vineyards — a place where nature and viticulture coexist in perfect harmony. The grapes grow on the parcels of Serradenari and Brunate in La Morra, at approximately 460 metres above sea level, on west-facing slopes with Tortonian soils of sandy-clay composition. The clay-rich subsoil lends the wine its characteristically structured, fruit-driven personality — making it the most approachable of Giulia's Barolos, without sacrificing depth.
The harvest is carried out entirely by hand. In the cellar, the Nebbiolo undergoes spontaneous fermentation — without the addition of cultured yeasts — in large truncated-cone wooden vats of 60 hectolitres, with a maceration of approximately forty days. The wine then ages for 24 months in 25-hectolitre Slavonian oak barrels. This combination of long maceration and large-format wood ageing gives the wine its complexity and structure while preserving the purity of the fruit.
The result is a Barolo that fully reflects the elegance and minerality of Serradenari — and makes immediately clear why Giulia Negri has become one of the reference names in the Langhe in such a short time.
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