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Nebbiolo grapes grown in the highest Barolo terroir go on to create this elegant, sophisticated wine that we'd recommend ageing for a years in the cellar. More info
The Nebbiolo grapes which go into this wine grow on clay and limestone soils in a plot located at Barolo’s highest point (500 metres above sea level) in Serrardini, Morra.
After being harvest by hand the grapes spend about 40 days macerating in order to create a structured wine with a deep colour, plenty of aromas and flavours and giving it all that it needs to be aged for many years. Natural yeasts start spontaneous fermentation in wooden vats before the wine is then aged in wooden, 25 hectolitre vats.
When in the glass, this wine reveals its complex nose with aromas of red fruits, eucalyptus, laurel and a slight woodiness. The voluminous, velvety palate offers red and black flavours supported by melted tannins before a slightly minty finish takes its place. We would recommend keeping this cuvée in the cellar for several years and pairing it with flavourful dishes.
Barolo DOCG Giulia Negri Serradenari serve at a temperature of 15°C. It will pair perfectly with the following dishes: Tagliatelles aux cèpes, Filet de bœuf, Agneau de lait rôti.
The Nebbiolo grapes which go into this wine grow on clay and limestone soils in a plot located at Barolo’s highest point (500 metres above sea level) in Serrardini, Morra.
After being harvest by hand the grapes spend about 40 days macerating in order to create a structured wine with a deep colour, plenty of aromas and flavours and giving it all that it needs to be aged for many years. Natural yeasts start spontaneous fermentation in wooden vats before the wine is then aged in wooden, 25 hectolitre vats.
When in the glass, this wine reveals its complex nose with aromas of red fruits, eucalyptus, laurel and a slight woodiness. The voluminous, velvety palate offers red and black flavours supported by melted tannins before a slightly minty finish takes its place. We would recommend keeping this cuvée in the cellar for several years and pairing it with flavourful dishes.
Giulia Negri’s family have been making Barolo wine for 150 years on the breathtaking slopes of Serradenari, which means ‘silver hill’. After spending some time in Burgundy, Giulia returned to her native region, where she proudly cultivates six hectares of vines into delicate, fruity cuvées. While she expertly tends to Chardonnay and Pinot Noir, the young winemaker embraces the essence of her land, incorporating local treasures like Nebbiolo and Barbera (when nature allows), infusing her wines with a unique sense of place.
Meticulous attention is lavished upon the vines, whether on the slopes or further down in the valley. Embracing sustainable methods, the estate earned its organic certification from Italy’s prestigious Valoritalia in 2019, a testament to its unwavering dedication to quality. Breaking from familial tradition of Burgundian 228-litre barrels, the winemaker opts for Slavonian oak casks, each holding 25 hectolitres. While Burgundy may have inspired Giulia Negri’s journey, Barolo quickly asserts its own identity, producing truly unique wines, reflecting the region’s rich history and Giulia’s distinct vision. With a stunning range, these wines offer versatility. Some are perfect for immediate enjoyment, while others may bide their time in a cellar, promising even greater pleasure upon tasting.
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