Franco Boasso - Barolo Margheria DOCG 2018

Full and round, with aromas of ripe cherry, raspberry, and liquorice, complemented by spicy notes. Rich and powerful on the palate, with fresh acidity, firm but pleasant tannins, and a long, warm finish.

Pairs well with truffle, game, rich pasta dishes, stews, and aged cheeses. The firm structure calls for dishes with sufficient intensity. Serve at 17 °C.

An infinitely winding road leads you past various postcard-worthy views through the hamlet of Parafada towards Gabutti, home to the Boassos, a winery that has gained tremendously in quality over the last few years. Namesake and winemaker Franco, together with his sons Ezio and Claudio, has managed to take their Barolos to a higher level in particular. This is certainly aided by the fact that they come from the famous Gabutti, Margheria, and Lazzarito vineyards, which have long been important crus in Serralunga. In addition to their red wines, they produce a beautiful Arneis from a nicely situated vineyard in the Roero and a Moscato d'Asti from Serralunga.

Alongside the winery, which produces 30,000 bottles of wine, the family manages an agriturismo, which—like their private home—is situated right between the Gabutti and Gabutti-Marianot vineyards, a stone's throw from Serralunga.

The Boasso winery has been working in the traditional way since the moment they started bottling under their own label, which means a long period of maceration and fermentation and aging for at least 36 months in large wooden casks (botte). We are the sole importer of the wines from this wonderful family business in the Netherlands, and we are proud of that. In addition to their Barolo, they also produce a delicious Dolcetto, Barbera Superiore, and Langhe Nebbiolo, as well as a genuine Arneis from the Roero region and a Moscato d'Asti from a field in Serralunga(!)

Originating from Margheria in Serralunga d’Alba, on the western side of the municipality. The vineyard is situated at an altitude of approximately 300 meters and has a west-southwesterly exposure. The soil consists of clay and tuffaceous marl, providing the Nebbiolo with both structure and aromatic depth.

The grapes are harvested by hand and fermented in stainless steel tanks. After approximately 45 days of fermentation and maceration, the wine matures for three years in large 20 hl oak barrels. This is followed by further bottle aging.

The 2018 has developed beautifully, but thanks to its firm tannins, acidity, and concentration, it still has plenty of potential. Drink now until approximately 2034–2036, provided it is stored properly.