The Barolo Serradenari 2021 from Giulia Negri is the flagship of the estate — a high-toned, precisely structured Barolo from the highest-situated vineyard in the entire Barolo zone. Made from 100% organically farmed Nebbiolo grown on the sandy, acidic soils of Serradenari at approximately 520 metres altitude, spontaneously fermented and aged for 30 months in Slavonian oak barrels. Vinous awarded 94 points, Decanter 93 points.
The Barolo Serradenari 2021 shows in the glass a clear, translucent ruby-red with a purple rim — notably pale in colour, characteristic of Serradenari's high altitude and sandy soils. On the nose, a refined and aromatically expressive character: rose petals, wild strawberries, blood orange and alpine herbs alternate with subtle mineral notes of chalk and tuff. With time in the glass, a delicate hint of truffle and dried spice emerges. On the palate, lively and taut, with tightly woven tannins and a crystal-clear acidity that give the wine its characteristic Burgundian finesse. The body is medium-full, elegant and precise — full of purity without heaviness. The finish is long, herbal and persistently mineral. Decant well in advance. An excellent match with game roast, lamb racks, tajarin with truffle, or aged hard cheeses.
The Barolo Serradenari is the most distinctive and personal label from Giulia Negri — named after the estate itself, and the cru that forms the heart of her winemaking. Giulia 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. Inspired by the great wines of Burgundy, she quickly established herself as one of the most respected young producers in the Langhe.
Serradenari is the highest-situated vineyard in the entire Barolo zone — the parcels rise to 536 metres above sea level on south-west facing slopes with sandy, acidic soils of the Messinian period (pH 5.4), interlaced with calcareous marl and tuff. Unlike the clay-rich La Tartufaia, Serradenari produces smaller, thicker-skinned berries with more intense aromatics and a tighter tannic profile — a wine of precision, altitude and minerality that Giulia herself describes as her most Burgundian Barolo.
The harvest is carried out entirely by hand, deliberately later than the other parcels to achieve optimal ripeness. In the cellar, the Nebbiolo undergoes spontaneous fermentation in 60-hectolitre truncated-cone wooden vats, with a maceration of 45 to 50 days. The wine then ages for 30 months in 25-hectolitre Slavonian oak barrels — longer than the La Tartufaia, befitting the greater structure and ageing potential of this exceptional parcel.
The result is a Barolo that combines transparency, elegance and terroir in a way that immediately bears Giulia Negri's signature — and will only grow deeper and more complex with the years.
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