Franco Boasso - Barolo Gabutti DOCG 2018

Bright garnet red. Aromas of spices, white pepper, leather, and salmiak, with an earthy undertone. Dry and complex, with present but refined tannins, fresh acidity, and a long, elegant finish.

Delicious with stew, rich pasta dishes, game, truffle, ossobucco, and aged cheeses. Serve at 17 °C.

An infinitely winding little road takes 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 in recent years. Namesake and winemaker Franco, together with his sons Ezio and Claudio, has managed to take his Barolos to a higher level in particular. This is certainly helped 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 offer a beautiful Arneis from a nicely situated vineyard in the Roero and a Moscato d'Asti from Serralunga.

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

The Boasso winery has worked in the traditional way since the moment they started bottling under their own label, meaning a long period of maceration and fermentation and aging of at least 36 months in large wooden barrels (botte). We are the sole importer of the wines from this wonderful small family business in the Netherlands, and we are proud of that. In addition to the 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(!)

Coming from Gabutti in Serralunga d’Alba, a southern-facing MGA with warm, well-sheltered slopes. The wines from this part of Serralunga are earthier in character, with a classic tannin structure. Gabutti produces Nebbiolo with depth, grip, and a distinctly savory undertone.

After approximately 30 days of fermentation and maceration, the wine undergoes malolactic fermentation in steel. It then matures for 36 months in large wooden casks, followed by further aging in the bottle. A traditional maturation process that refines the powerful structure of Serralunga.

The 2018 has developed beautifully, but thanks to its structure, acidity, and tannins, it still has plenty of potential. Drink now until approximately 2033–2038, provided it has been stored properly.