# Barolo DOCG Serralunga d'Alba Garesio (2015)

- **Producer:** Garesio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €80
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, red plum, black cherry, liquorice, violet, vanilla, cedar, cloves, tobacco, dried fruit, leather, tar, forest floor

## About this wine

The Barolo Serralunga d'Alba Garesio 2015 is a 100% Nebbiolo wine from the Piedmont region of Italy, specifically from the Serralunga d'Alba commune. Garesio, established in 2010, is a family-run winery focused on sustainable viticulture and expressing the unique terroir of their vineyards. The grapes are cultivated in the Cerretta and Gianetto crus, known for their specific soil composition of sandstone and limestone. The vineyards are certified organic, reflecting the producer's commitment to environmental respect. The 2015 vintage is noted for its good structure and fruit concentration.

## Interesting facts

- Grapes are grown on certified organic vineyards.
- Soils are rich in sandstone and limestone.
- Vineyards are situated between 250-280 meters above sea level.
- Fermentation and maceration last for 35-40 days.

## Food pairing

The wine's full body, high acidity, and powerful tannins are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and enhancing the savory flavors. The acidity cuts through the richness of braises and sauces, providing balance. Earthy notes often found in Barolo can complement game and mushroom dishes.

## Wine making process

The winemaking process for Barolo Serralunga d'Alba Garesio 2015 begins with 100% Nebbiolo grapes harvested in October. Fermentation and maceration on the skins occur for an extended period of 35-40 days in stainless steel tanks, utilizing techniques such as pumping over and délestage, with submerged cap fermentation for the latter part of the maceration. Following fermentation, the wine is aged in large Austrian oak casks (botti) for 18-30 months. It then undergoes further aging in cement tanks and approximately 12 months in bottle before release. The producer emphasizes sustainable farming practices and certified organic grape cultivation.