Giulia Negri - Serradenari
Giulia Negri
Via bricco del dente 19
IT - 12064 La Morra
Cuneo
+39
info@giulianegri.com
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
The grapes come from a parcel located at around 450 mt above sea level, north-exposed, characterized by sandy-marly soils. After manual harvest, the grapes are de-stemmed and moved into steel vats for a maceration lasting around 15-20 days. Only indigenous yeasts are used, so fermentation starts spontaneously after 6/7 days. Once maceration is complete, the must is transferred into 60 hl truncated cone-shaped vats. Aging lasts about 18 months.
2020 Barolo La Tartufaia
DOCG
100% Nebbiolo
Red wine
We start from modular manual harvest, based on the phenolic ripeness of each single parcel. The grapes that will turn into Barolo La Tartufaia grow at 460 m above sea level on a Tortonian, clayey loam soil. All the grapes are 100% de-stemmed, and moved into 60 hl truncated cone-shaped wooden vats 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, maximum two per days in the peak of fermentation. The wine is then racked and moved into big Austrian oak casks (25/15,5 hl), together with first pressing juice. Aging lasts 26 months. The wine rests 8 months in bottle before being released in the market.
2020 Barolo Serradenari
DOCG
100% Nebbiolo
Red wine
We start from modular manual harvest, based on the phenolic ripeness of each single parcel. The grapes that will turn into Barolo Serradenari grow at 520 m above sea level. The soils are Tortonian, characterized by the presence of clay, loam, sand and limestone. All the grapes are 100% de-stemmed, and moved into 60 hl truncated cone-shaped wooden vats 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, maximum two per days in the peak of fermentation. The wine is then racked and moved into big Austrian barrels (25/15,5 hl), together with first pressing juice. Aging lasts about 30 months. The wine rests 8 months in bottle before being released in the market.
2020 Barolo Marassio
DOCG
100% Nebbiolo
Red wine
We start from modular manual harvest, based on the phenolic ripeness of each single parcel. The grapes that will turn into Barolo Marassio grow at 540 m above sea level on a Messinian soil, rich in marls, sandstone and limestone. All the grapes are 100% de-stemmed, and moved into 60 hl truncated cone-shaped wooden vats for 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, maximum two per days in the peak of fermentation.The wine is then racked and moved into big Austrian barrels (25/15,5 hl) together with first pressing juice. Aging lasts about 30 months. The wine rests 8 months in bottle before being released in the market.
2021 Langhe Pinot Nero La Tartufaia
DOC
100% Pinot Nero
Red wine
The grapes come from a parcel located at around 520 mt above sea level, north-exposed, characterized by silty-clayey soils. The harvest is manual and fermentation develops in 60 hl truncated cone-shaped vats. Only indigenous yeasts are used.
Aging lasts about 16 months.
2021 Langhe Chardonnay La Tartufaia
DOCG
100% Chardonnay
Red wine
The grapes come from a parcel located at around 500 mt above sea level, north-exposed, characterized by a combination of silty, clayey and sandy soils. The harvest is manual and fermentation develops in 350-liter French oak tonneaux. Aging lasts about 16 months.
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