Franco Boasso - Barolo Serralunga DOCG 2020

Deep ruby red with aromas of cherry, forest floor, and old leather, complemented by spicy and earthy notes. Full-bodied and powerful on the palate, with firm tannins, fresh acidity, and a long, characterful finish.

A wine for dishes with some weight: slow-cooked beef, game, or a rich ragù. 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.

A classic Serralunga blend of grapes from Lazzarito, Cerrati, and Meriame. The combination of these different plots gives the wine both power and structure, as well as aromatic depth.

Traditionally made with a long maceration and fermentation. The Barolo then matures for at least 36 months in large wooden casks (botte). This classic aging process allows the structure of the Nebbiolo to gradually round out.

The powerful tannins, fresh acidity, and traditional long aging give this Barolo excellent aging potential. Characterful already, but it can certainly be kept for 10–15 years after the harvest.