18. Giulia Negri - Serradenari


Giulia Negri
Elena Iusso

Via bricco del dente 19
IT - 12064 La Morra Cuneo

+39

info@giulianegri.com
http://www.giulianegri.com

Certification:
Certificazione Biologica di Valoritalia

Wine-growing region:
Piemonte

Serradenari is located in La Morra and consists of 6.5 ha of vineyards and almost 12 ha of historical forest. The estate is strongly characterized by the presence of a wide, natural 300-year-old forest, the ideal breeding ground for white truffle.
The rows develop from an altitude of 410 mt above the sea level and achieve heights of up to 540 mt, in the Marassio parcel, which is among the highest vineyards in the Barolo appellation (DOCG).
Considering the natural vocation of the land, after retiring from his management role at Olivetti during the 70s, Giulia's grandfather explants the old vines with the aim to start cultivating white truffle artificially, right where today you can find the parcels providing the grapes for Barolo La Tartufaia. When Franco Negri dies in 2001, Giulia's father takes the decision of re-implanting vines and starting producing wines by the name of Serradenari.
After a period spent working in the biotech/investment field, in 2013 Giulia engages in her own small project in the estate. The following year, she starts following all the vineyard works as well as in-cellar processes and in 2015 she begins parcelling the different soils, vinifying the grapes coming from these different plots separately. In 2017, she finally takes over the totality of vineyard management and production. Today, Giulia Negri produces around 50.000 bottles per year, including Langhe Chardonnay, Langhe Pinot Nero, Langhe Nebbiolo, Barbera d'Alba and three different Barolo, namely La Tartufaia, Serradenari and Marassio.

2021 Langhe Nebbiolo "Pian Delle Mole"

DOC
100% Nebbiolo
Red wine

This wine came from a parcel, at around 450 m above sea level, north exposed on a clay loam soil. After the manual harvest, the grapes are de-stemmed and moved inside the steel vats for a maceration around 15-20 days. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. After the maceration process, the most is moved in truncated cones shaped 60hl barrels for aging 18 months.

2019 Barolo "La Tartufaia"

DOCG
100% Nebbiolo
Red wine

We start from modular manual harvest, following the phenolic ripeness of each single parcel. The grapes that will turn into Barolo La Tartufaia grows at 450 m above the sea level on a tortonian with clayey loam soil. All the grapes are 100% de-stemmed, and moved inside the truncated cones shaped 60 hl barrels for the fermentation. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. Overall pre maceration, fermentation and post fermentation maceration lasts around 50 days. During the fermentation just short, closed pumping overs are done, max two per days in the peak of fermentation. Temperatures are not controlled until they exceed 32/33° in the cap, which never happened until today. Then the wine is racked, and moved in big Austrian barrels (25/15,5 ha) together with the first press juice. Elevage lasts 30 months Bottling and resting for 8 months before being released in the market.

2019 Barolo "Serradenari"

DOCG
100% Nebbiolo
Red wine

We start from modular manual harvest, following the phenolic ripeness of each single parcel. The grapes that will turn into Barolo Serradenari grows at 500 m above the sea level on a tortonian with an acid soil with strong presence of sand and grey marl and small percentage of clays All the grapes are 100% de-stemmed, and moved inside the truncated cones shaped 60 hl barrels for the fermentation. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. Overall pre maceration, fermentation and post fermentation maceration lasts around 50 days. During the fermentation just short, closed pumping overs are done, max two per days in the peak of fermentation. Temperatures are not controlled until they exceed 32/33° in the cap, which never happened until today. Then the wine is racked, and moved in big Austrian barrels (25/15,5 ha) together with the first press juice. Elevage lasts 30 months. Bottling and resting for 8 months before being released in the market.

2019 Barolo "Marassio"

DOCG
100% Nebbiolo
Red wine

We start from modular manual harvest, following the phenolic ripeness of each single parcel. The grapes that will turn into Barolo Marassio grows at 540 m above the sea level, the highest point in Barolo area. This parcel has Tortonian sub alkaline (8,4 pH) calcareous soil with a strong presence of sand and very rich in active limestone All the grapes are 100% de-stemmed, and moved inside the truncated cones shaped 60 hl barrels for the fermentation. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. Overall pre maceration, fermentation and post fermentation maceration lasts around 50 days. During the fermentation just short, closed pumping overs are done, max two per days in the peak of fermentation. Temperatures are not controlled until they exceed 32/33° in the cap, which never happened until today. Then the wine is racked, and moved in big Austrian barrels (25/15,5 ha) together with the first press juice. Elevage lasts 30 months. Bottling and resting for 8 months before being released in the market.

Löwengang Palace 2nd Floor


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