It’s really good! Open it and right away it’s absolutely and obviously delicious, with lots of fruit (even a vague hint of something verging on tropical), a touch of florality, crystal clear Chablis minerality, and bright acidity. All the elements of spot-on Chablis.
What we really need these days is a glass of something that will be delicious with a meal and that will be just as delicious if we decide to have a second glass after dinner and maybe even a third glass after that.
One of these villages has one of the hottest, most sought after producers of today, Burlotto. Another has a very exciting producer making some very special wines, Elvio Cogno. And there are definitely other secrets to unearth, so read on!
Serralunga is the only village that is more Barolo than Barolo itself.
Barolo, the DOC, may get its name from Barolo, the village, but the essence of Barolo – its power, its structure, its nuance, its cherry fruit, its aromas – is found more in Serralunga than anywhere else.
We’re going to take you through the story of why Barolo is so special, and how and why it is that the world finally figured that out.
Then we’re going to treat it just like Burgundy by touring all of Barolo’s villages, highlighting what is special about each of them.
We’ll talk about all the important Crus and producers, and of courses there will be plenty of specific buying recommendations along the way.
