Winemaker Notes
Deep ruby red with garnet hues. An intense and pleasant wide bouquet with scent of currant, licorice, tobacco, spices, coffee and leather. Multifaceted, harmonic and smooth with hint of blackberry, full-bodied with chewy tannins and pleasant finish.
Professional Ratings
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Wine Spectator
Elegant and vibrant, with expressive aromas suggesting cherry, tamarind and tar, followed by flavors of red berry, rose and mineral. Ends with a lingering aftertaste.
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James Suckling
Pretty aromas of dried strawberries, cherries and flowers. Medium to full body, chewy tannins and a juicy finish. Give it two or three years to soften. Better after 2022.
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Robert Parker's Wine Advocate
A blend of fruit from three comuni (Serralunga d'Alba, Monforte d'Alba and La Morra), the Enrico Serafino 2016 Barolo Monclivio shows a dark and austere personality. The richness and darkness of Nebbiolo is well played here, thanks to simple winemaking with 28 days of skin maceration with submerged cap. That delicate process helps to build the color and the aromatic profile of the wine. Dark cherry, rose, blood orange and tilled earth give lift to the bouquet. There are hints of iron ore and salty minerals, especially on the palate.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.