Franco Boasso - Barolo Gabutti DOCG 2021

On the nose, ripe raspberry, cherries and rose petals with a touch of spice. On the palate, full-bodied and balanced, with fresh acidity and firm yet refined tannins that provide the wine with structure and length. The finish is long and slightly spicy.

A Barolo for braised beef, game, and roasted meats, but also wonderful with mushroom or truffle pasta dishes. Finish with an aged hard cheese. Serve at 17-18 °C.

A seemingly endless winding road leads you past various postcard-worthy views through the hamlet of Parafada, towards Gabutti, home to the Boasso family. 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 the Barolos in particular to a higher level. It certainly helps that these come from the famous Gabutti, Margheria, and Lazzarito vineyards, which have been important crus in Serralunga for years.

In addition to red wines, the family also produces a beautiful Arneis from a beautifully situated vineyard in the Roero and a Moscato d’Asti from Serralunga.

Besides the cantina, where about 35,000 bottles of wine are produced annually, the family manages an agriturismo. Like the family's private home, it is located right in the middle of the Gabutti and Gabutti-Marianot vineyards, a stone's throw from Serralunga.

Winery Boasso has been working in a traditional way since it started bottling under its own label: with a long period of maceration and fermentation, followed by aging for at least 36 months in large wooden barrels (botte).

We are the sole importer in the Netherlands of the wines from this wonderful family business, and we are proud of that. In addition to Barolo, Boasso also produces a delicious Dolcetto, Barbera Superiore, and Langhe Nebbiolo, as well as a characterful Arneis from the Roero and a Moscato d’Asti from a vineyard in Serralunga.

Originating from Gabutti in Serralunga d’Alba, a southerly 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.

Traditionally vinified for 45 days with a long maceration, followed by approximately 36 months of aging in large Slavonian oak barrels. The aging process supports the structure without overpowering the character of the Nebbiolo and the terroir.

The 2021 combines powerful tannins and fresh acidity with ripe fruit and good concentration. Already drinking well, but will clearly benefit from further bottle aging. Suitable for cellaring until approximately 2040–2045.