• Serralunga Nebbiolo Without The Barolo Wait
• From One Of Serralunga's Most Reliable Barolo Producers
• Younger Vines And Earlier Release
• The Weeknight Nebbiolo From A Barolo House
• Classic Nebbiolo Profile

About the Wine 

Franco Boasso has quietly become one of Serralunga d'Alba's most reliable producers — traditional pricing, no hype, just serious Barolo from some of the commune's best-regarded vineyards. The family farms plots in Gabutti, Margheria, and Lazzarito, among others, and keeps the operation small and focused. We taste 100 wines a week. We buy 4.This is their Langhe Nebbiolo — the entry point into what Nebbiolo does in Serralunga's iron-rich soils.

Langhe is the regional designation that wraps around the Barolo zone, and for producers like Boasso who farm serious Barolo vineyards, the Langhe bottling draws from younger vines or parcels just outside the DOCG boundaries. Same grape, same approach, a fraction of the price.

Grapes are hand-picked in mid-October. Fermentation takes place in temperature-controlled stainless steel at 28°C with frequent daily pumping over for 12-15 days, then the wine rests in wood for six months in 20-25 hectoliter barrels. No filtration. The winemaking is identical to what you'd find in their Barolo — they just release it earlier and price it for Tuesday night.

The wine shows a light ruby hue with garnet reflections. The nose is heady, classic, fresh and lightly tannic — the unmistakable profile of Nebbiolo. On the palate it's enveloping and full-bodied with gentle woody integration, aromas of cherry, raspberry and rose petals, subtle sweet spice, and a gentle earthy vein running through the finish.  

Tasting Notes

Light ruby with garnet reflections. Cherry, raspberry, rose petals, subtle sweet spice, and a gentle earthy vein. Heady, classic, fresh and lightly tannic on the nose. Enveloping and full-bodied on the palate with gentle woody integration.