Giovanni Rosso Barolo del Comune di Serralunga d'Alba

The Rosso family has been an integral part of the Serra Lunga d'Alba region in northern Italy for over a century. There must be something truly enchanting and mystical about this area to have captivated this family for such an extended period, dedicating themselves to the art of winemaking. According to Davide Rosso—the latest generation at the helm of the winery—the magic of this place lies in its stark white, chalky soil, which imparts distinctive qualities to the wine, enabling it to withstand extended aging periods in barrels (ranging from 18 to 36 months).

Such is the case for Giovanni Rosso Barolo del Comune di Serralunga d'Alba, a Barolo produced by the Giovanni Rosso winery using vineyards from the Italian municipality of Serra Lunga d'Alba. This town is notably one of the 11 protected under the D.O.C.G. Barolo and is part of the renowned winemaking area for this globally acclaimed wine.

We must look back three decades to 1996 to discover the inaugural production of Giovanni Rosso Barolo del Comune di Serralunga d'Alba. For this, Giovanni (Davide's father) utilized old vines planted between 1984 and 1996, with an average vine age of 20 years. Since then, they have consistently produced this wine, establishing it as one of the finest exemplars from northern Italy. Moreover, since 2006, the winery has completely abandoned chemical products, adopting an environmentally conscious philosophy in their viticultural practices.

Following the harvest in mid-October, the grapes are transported to the winery where they are processed, crushed, and destemmed before being transferred directly into concrete tanks. There, they will remain for 25 days until fermentation concludes, during which daily pump-overs and a mid-fermentation rack and return are performed. Once the transformation into wine is complete, Giovanni Rosso Barolo del Comune di Serralunga d'Alba will be left in contact with its skins for four to five weeks before the skins are removed. Finally, Giovanni Rosso Barolo del Comune di Serralunga d'Alba will be transferred to 50 Hl French oak barrels, where malolactic fermentation will occur, and it will rest for 18 to 36 months (depending on the vineyard and vintage).