Ferdinando began his conversion to natural winemaking in 2003, and nowadays his vineyards teem with wild flowers in Spring. A wild and thick leaf canopy provides shade to the grape clusters; early-picking tightens the acidity, and lowers the alcohol. Whole-clusters are trammelled by foot, and fermented without sulphur to give an ease and suppleness to the fruit.  Barolo Serralunga is composed of mostly declassified Barolo fruit from ‘Boscareto,’ and a bit of ‘Lirano’ in Serralunga; it’s one of the best base Barolo made in an elegant style that I can think of, and for the price, it is a win win!

*Vintage note:  2018 was a very difficult vintage in Barolo but this wine remains elegant and lifted with pretty fruits and uplifting acidity. 

Pairing: Truffle risotto, roasted duck 

Grape: Nebbiolo

Soil: Sandstone Marl 

Viticulture: Organic