Barolo Serra dei Turchi
Produced exclusively in magnum, the Serra dei Turchi bottling represents the apex of the estate’s single-vineyard bottlings. This is the vineyard where the Gagliardo brothers’ grandfather, Paolo Colla, began making Barolo, in 1961. Fruit from this 0.85ha site is also picked for the Gianni Gagliardo and Comune di La Morra Barolos, but in the case of the cru Serra dei Turchi magnums, only the most open-knit bunches on the lowest-yielding plants are used. In addition, the bunches are destemmed by hand and only perfect berries are used for this wine. Harvest was on October 18th. Fermentation happened spontaneously in a small dedicated stainless steel vat, with macerations lasting 14 days. Aging was in a two neutral French 228L barrels (7 years old) for 32 months. Only 186 magnums were made.