Wines Barolo Giulia Negri - Barolo Serradenari - 2016

Viniou Reviews

Giulia Negri's 2016 Barolo Serradenari is a captivating example of Nebbiolo from one of Piedmont’s most prestigious appellations. This cuvée showcases the varietal’s intensity and age-worthiness, stemming from selected plots at higher altitudes around La Morra. The 2016 vintage is widely celebrated for its classic structure and balanced ripeness, lending finesse to the typically powerful Barolo profile. In the glass, this wine unveils an alluring medley of rose petals, black cherry, wild strawberry, and hints of tar and truffle, touched by spicy cedar from careful maturation in large oak casks. The palate is harmonious, displaying firm yet fine-grained tannins, vibrant acidity, and impressive length, all underscoring the meticulous vinification and attentive élevage pursued by Giulia Negri—one of the new generation’s rising stars in Barolo.

Barolo’s home, the Langhe, lies in the southern part of Piedmont. This region enjoys a continental climate with hot summers, cold winters, and significant diurnal temperature variation, which is crucial for gradual grape ripening and aromatic complexity. The soils, composed primarily of marl and clay, are interspersed with sand, providing excellent drainage and contributing to the elegance and aromatic lift characteristic of La Morra vineyards. Barolo’s rich legacy as the “King of Wines and Wine of Kings” stems from its role at the table of the Italian nobility and the consistent care devoted to its production since the nineteenth century.

The wine’s structure and complexity make it an excellent companion to classic Piedmontese dishes such as brasato al Barolo (beef braised in Barolo), tajarin pasta with truffle, or wild mushroom risotto. Further afield, slow-cooked lamb, game, or mature cheeses like Parmigiano Reggiano can also highlight its depth and tannic backbone.

To best appreciate the nuance and latent power of this Barolo, serve it at 16–18°C in large, tulip-shaped glasses, allowing it to breathe for at least one hour before tasting. This will soften the tannins and reveal the myriad subtle aromas that define the very best expressions of Nebbiolo.