Colour: Garnet-Red , concentrated and bright
Bouquet: Violet and rose overtones, with black fruit characteristics and hints of coffee and liquorice
Taste: Black cherry, plum and dark fruit flavours, coffee, liquorice and earthy, leathery overtones. More powerful than the Cerretta, showing more dense tannins and a typically precise, long Serralunga finish
Wine Advocate 92 points - Davide Rosso’s 2008 Barolo La Serra has more depth and sheer power than the other two Baroli in this lineup. Dark cherries, incense, tobacco and smoke wrap around a juicy, expressive core of fruit as the wine opens up over time. The finish is beautiful in the way the intense tannins add notable tension and vibrancy to the soft, plush fruit. Another few years will only help the tannins integrate further. Anticipated maturity: 2016-2028. (Oct 2012)
Wine Spectator 91 points - This cherry-, leather-, licorice- and earth-flavored red is loaded with mineral elements, from the iron-tinged aroma to the chalky finish. Taut and balanced, with a firm underpinning of tannins. Best from 2016 through 2032.—B.S. (Dec 5 2012)
Giovanni Rosso is a family-owned winery located in the Serralunga d’Alba DOCG of Barolo, Italy. The Rosso family have owned vineyards and/or grown grapes since the 1890s but began producing and bottling wine under the Giovanni Rosso label in 1995.
In the early 1980’s, Giovanni Rosso (second generation) replanted the vines in the family’s plots located in Cerretta, La Serra, Broglio, Meriame, Sorano, Costa Bella, Lirano and Damiano. They recently bought two acres of 60+ year old vines in the heart of the legendary Vigna Rionda, bringing the total acreage under vine to 29 acres. Most of the vineyards are planted on prime Serralunga marl, clay and sandstone soils at 1,410 feet, notably those on the steep, limestone-rich La Serra and deeper clay-rich Cerretta and the vines are farmed organically.
In 2001, Giovanni’s son, Davide took over vinification and elevage of the wines. He uses traditional winemaking techniques – month-long wild yeast alcoholic and malolactic fermentations in small cement vats without temperature control, remontage, delestage and daily punch downs of the cap. The wines age 36 months in large French botte made from oak grown in Fontainebleau. Davide worked closely with his father until his death in 2009 and continues to strive to make wines that are, “A perfect copy of their terroir”.