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.

95 points
"Tasted from magnum, the Gianni Gagliardo 2016 Barolo Serra dei Turchi opens to creamy fruit aromas with soft blueberry and raspberry backed by spice, tar and cured tobacco. There is a touch of white chocolate or something vaguely lactic that blows off quickly and is replaced by sweet spice imparted by oak aging. These sensations give greater weight and consistency to the mouthfeel. This big bottle Barolo ends with soft tannins and a silky mouthfeel. Production is a tiny 186 magnums made, now 185 after I tasted this sample. As nice as this wine is, the high price tag requires an unlikely leap of faith."
Monica Larner,
Wine Advocate
, July 2020
95 points
"Very pretty with dried meat, chocolate, plums and berries. Hints of burnt citrus. Medium to full body and a creamy, juicy finish. Beautiful purity of fruit. Better in two or three years. Try after 2022."
James Suckling,
, August 2020
92 points
"Aromas of underbrush, ripe berry and purple flowers form the delicate nose along with a whiff of camphor. The enveloping palate offers fleshy Marasca cherry, tobacco and licorice alongside smooth, polished tannins. Drink 2022–2030."
Kerin O'Keefe,
Wine Enthusiast
, October 2020

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