Ferdinando began his conversion to organic viticulture in 2003, and now his vineyards teem with wildflowers in spring. A wild and thick leaf canopy provides shade to the grape clusters, while early picking tightens the acidity and keeps the alcohol low. Whole clusters are stomped by foot and fermented without sulfur to give the fruit ease and suppleness.

Principiano's Barolo Serralunga is mostly composed of declassified Barolo fruit from 'Boscareto' and a bit of 'Lirano' in Serralunga; it's one of the best base Barolos made in an elegant style. Unlike so many reductive and heavily sulfured Barolos that require extensive aging to be drinkable, this is a Barolo that drinks quite well with only a few years under its belt. 

Pairing: Truffle risotto, roasted duck 

Grape: Nebbiolo

Soil: Sandstone Marl 

Viticulture: Organic