Giulia Negri Barolo La Tartufaia 2016 Bottle size: 750ml

Italy, Piedmont
R695
In stock
( left)
93
WS
'Menthol and eucalyptus aromas outline the strawberry, cherry and rose flavors in this sleek red. It's firm and lively, with moderate grip on the lightly chewy, iron-tinged finish. Best from 2023 through 2045.' – Bruce Sanderson, Wine Spectator, 93/100

'Underbrush, toasted hazelnut, eucalyptus and woodland-berry aromas mingle together on this elegant red. On the linear, structured palate, firm refined tannins accompany red cherry, spiced cranberry, mint and tobacco alongside fresh acidity. Drink 2024–2036.' – Kerin O'Keefe, Wine Enthusiast, 93/100 (Jan 2020)

'The Giulia Negri 2016 Barolo La Tartufaia is a light to mid-weight expression with delicate touches of cassis, dried berry, violets and rose petal. There are earthy tones as well that slowly segue to tobacco and light spice. All said and done, the mouthfeel is light considering the power of this classic vintage, but the wine is accessible and approachable from the get-go. A tad more humph and power would go a long way here to drive persistence. Drink 2022 - 2035.' – Monica Larner, Wine Advocate, 91/100 (Jul 2020)
More Information
Condition New
Winemaker Giulia Negri
Blend information 100% Nebbiolo
Drink to Long-term cellaring
Variety Nebbiolo
Rating WS 93
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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