The grapes used to produce the Barolo Serralunga DOCG Ettore Germano are selected from young vineyards located in Prapò, Cerretta and Lazzarito. The first fermentation, being a classic one, lasts for about 20 days with the skins. At the end the wine rests in old 700 liters’ tonneaux for about two years. The wine is then bottle-aged for 15-18 months before being offered for sale. During the last 24 months, the wine rests in different kinds of wood.
“Ettore Germano is a true protagonist of Serralunga d’Alba, and this wine shows expertise and passion for territory. The 2016 Barolo del Comune di Serralunga d’Alba delivers the characteristics one would associate with this growing area that is associated with some of the most structured and powerful Baroli, thanks to the unique calcareous clay soils found here. You get dark fruit, spice, tar and lots of tangy licorice or aniseed. Those licorice aromas veer toward medicinal with balsam herb and camphor ash. This vintage has it all wrapped up into one neat package.” 94 points, Monica Larner, The Wine Advocate (July 2020)
Since 1856, the Germano family has seen four generations of devotion to both their viticulture and excellent wine production. The estate lies on one of the most important crus of Serralunga d’Alba named “Cerretta”, a hill with a wide winegrowing area facing South, South-West. Germano’s 6.6 hectares of vineyards are dedicated to the cultivation of Chardonnay, Barbera, Dolcetto and Nebbiolo, while a smaller area is reserved for Riesling and the indigenous white grape Nascetta. The Germano family is blessed with some of the very best vineyards, owning vines in Lazzarito (a true grand cru), Cerretta, Prapò and now, thanks to an inheritance, even the legendary Vigna Rionda, which many experts consider the single greatest Barolo vineyard of all. Sergio and his wife Elena manage the estate from viticultural to winemaking to sales. Sergio’s wines have steadily improving for the last decade, and today we are proud to represent one of the most talented winemakers from Piedmont. Having all of his red vineyards situated within Serralunga, enables Sergio to make characteristically powerful, muscular and intense wines, that are the biggest, richest and most long-lived of all Barolo. Using what may appear to be very modern techniques (stainless steel), the driving force behind the winemaking here is actually solid tradition. Fermentation is short, around 12-15 days, in open wooden fermenters and maturation is completed in a variety of barrel sizes (225 litres and upwards) made from up to two year old French oak. Ettore Germano is devoted to both passion and tradition but also evolution. The believe that the smallest details can vary the final result, which is seen in their viticultural and vinicultural work.