Giovanni Rosso Barolo Serra 2014
- Textured, savoury
We had a ‘horrible’ time this arvo, tasting through all the freshies from Giovanni Rosso. We’re picking this wine as the surprisingly approachable one to have while you wait a few years for the Cerretta to soften up a little. And by that, we mean you won’t be able to keep your paws of this for a year, and you’ll have finished your Cerretta stocks by New Year’s Eve 2019. Guaranteed (not actually guaranteed).
It’s red-fruited and aromatic from the get-go. Still super serious Barolo, with layers of subtle fresh herbs, chinotto, blood orange and licorice. But friendly. Like when you meet one of your business idols and they’re just a deadset legend as well as a bloody good operator. The palate is intense, knit tightly but spreads its spice and tannin out like a tidal wave of texture ridden by stern fruit. The finish is long and savoury, and completely satisfying. Yum. This is the one to convert anyone to the wonders of Barolo. Even your tee-totalling grandma. Also guaranteed (not actually guaranteed).
100% mofo happiness though - actually guaranteed.
“All Rosso's top Barolo crus are in Serralunga and they are aged traditionally. The nose is lean, perky, and piquant, with cranberry aromas. The palate is medium-bodied but vivacious, and the wine has fine clarity of fruit riding over the formidable tannins. It's almost out of balance yet it seems to work, thanks to the zest on the mid-palate and finish. Stylish and long.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
From the producer
Perfumes: the nose is vivid, powerful and neat; austere at the beginning. Wild berries, coffee, licorice, violet and mint. Good balsamic tones. Taste: powerful and structured; savoury with clear tannins; very long finish. Pairings: long cooking red meats, perfect with deer roast.
Grape variety: 100% Nebbiolo Located in: Serralunga d'Alba – Serra Planted in: 1984 – 1996 – 2003 Training system: Guyot exposition: EAST – SOUTH/EAST
Harvest time: middle of October. The fermentation lasts some 25 days according to the vintage with daily pumping over of the wine mass with délestages at half of the period (fermentation in concrete tanks). The aging is conducted in 25 or 50hl large barrels of Fontainebleau Forest oak (from 18 to 36 months according to the vintage)
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.