Giulia Negri Barolo Serradenari 2018 Magnum Bottle size: 1500ml

Italy, Piedmont
R2,450
In stock
(3 In Stock)

Free shipping on orders over R1500

95
JG
Large format
‘Compact nose of sweet berries and cherries with some fine spices, and also a bit of richness. Lovely vivid mouthfeel with fresh redcurrant and red cherries. Shows great concentration but also lovely grip and freshness. Good red fruit core with great intensity. This is beautiful.’ – Jamie Goode, wineanorak.com, 95/100

‘From a vineyard site in La Morra, the 2018 Barolo Serradenari boasts a very bright and lifted bouquet that is colored by tart raspberry, wild blueberry, exotic spice and hints of campfire ash. La Morra is recognized for its fine and silky tannins, and this vintage delivers those with a little more emphasis. 2024-2038’ – Monica Larner, Wine Advocate, 93/100

‘Small red berry, camphor and oak-driven spice mingle with a whiff of rose on this vibrant red. On the linear palate, brisk acidity and fine-grained tannins accompany pomegranate, sour cherry and baking spice before a tight, somewhat drying finish. Give it a few years to fully integrate. Drink 2026–2033.’ – Roger Voss, Wine Enthusiast, 92/100

More Information
Condition New
Winemaker Giulia Negri
Alcohol 14%
Blend information 100% Nebbiolo
Drink to Drink or cellar
Variety Nebbiolo
Rating JG 95
Producer information Giulia Negri first produced wines in 2013 under her own label, and from 2015 has taken over the family Serradenari estate. The family has been producing wine for the past 150 years atop Serradenari - the highest peak of the Barolo. The beautiful views from Serradenari stretch across the Alps from Liguria to Mount Cervino with views of the vineyards into the horizon.

Under her guidance, the property has become one of the most exciting in Piedmont. Long-aging on the skins in large foudre give the wines traditional styling combined with brilliant purity. Guilia says of her wines 'I produce the Barolo because this wine to me is a work of art that belongs to the future. As to the Pinot Noir and the Chardonnay, I try to make them because I am curious.'
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