The vinification of all three Barolos is the same, with each spending 45 to 50 days on skins, but the three plots are very different, and so are the wines. Her Langhe Nebbiolo ‘only’ spends 20 to 25 days on skins and shows off the great Serradenari terroir in an easier drinking style. ‘This is one of my most important wines,’ she explained to Jamie Goode. ‘You are judged more for your village wine than your Grand Cru.’
Tartufaia’s vines grow in clay soils and produce a richly fruited, aromatic, juicy wine with lighter tannins. It’s all purity and vibrance. Serradenari has sandier soils, with a lot of wind and large diurnal shifts, resulting in thick skins and tiny berries. The Barolo from this vineyard shows concentration, grippy, architectural tannins and a sage, forest-like freshness. Marassio is the domaine’s highest point at 536 metres and sits on chalky soils. This Barolo has pitch-black fruit, is fine-grained, perfumed, mineral and textured, with a vivacious acidity underscoring the dark cherry fruit – it’s built to age.
Owned by the Diatto-Negri family since the late 19th century, the property has become one of the most exciting in Piedmont under Giulia’s guidance. Organic farming and long ageing on the skins in large foudres give the wines their traditional styling and exceptional purity.
