From the great 2019 vintage, if you have had the above Tartufaia and the Serradenari this is her top cuvee from the highest altitude site in all of Barolo and less than a hectare in size (.8). Not only does it sit at the very top of the Barolo region, unlike most of La Morra that is a high percentage of clay, the soil here is rich in limestone with veins of chalk, giving Giulia’s most dense, profound, earth- and mineral-driven Barolo—a masterpiece to revisit after some time in the cellar.
Barolo village: La Morra Altitude: 520 meters (1,706ft ASL) the highest vineyard of Negri’s and one of the highest in all of Barolo Soils: Tortonian with clayey loam soil with a strong presence of limestone and a sub-acidic PH. Winemaking: Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats. Aging: 30 months in 25-HL Slavonian oak barrels.
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