Franco Boasso - Barbera d'Alba Superiore DOC 2023

Elegant and lightly spicy, with aromas of cherry, rose petal, and honeysuckle, complemented by a hint of licorice. Layered and refined on the palate, with fresh acidity, fine tannins, and a lovely, lingering finish.

Great with cheese pasta, mushroom risotto, and light stews. Also delicious with hard, aged cheeses. Serve at 16–18 °C.

A seemingly endless 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 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 aided by the fact that they come from the famous Gabutti, Margheria, and Lazzarito vineyards—cru vineyards in Serralunga that have been important for ages. 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 that, like their private home, is situated right between the Gabutti and Gabutti-Marianot vineyards, a stone's throw from Serralunga.

Since the moment they began bottling under their own label, the Boasso winery has worked in the traditional way, meaning a long period of maceration and fermentation and aging for at least 36 months in large wooden barrels (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 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(!)

The grapes come from Serralunga d’Alba, the home region of Boasso. The limestone and clay-rich soils give the Nebbiolo its characteristic structure and spicy, mineral character.

After a traditional fermentation and 8–10 days of maceration, malolactic fermentation follows. The wine is then aged for 6 to 8 months in large wooden barrels, followed by a brief period of aging in steel tanks.

An elegant Nebbiolo that already has a lot of charm when young, but thanks to its structure, can also handle some bottle aging. Ready to drink now through approximately 7 years after the harvest.