Barbera d'Alba Serradenari 2023 comes from 400 metres up at the Serradenari estate in La Morra. Spontaneously fermented in steel, then sixteen months between steel and large French oak. A Barbera with juice and tension, without the sweet roundness so often imposed on the variety.
Deep ruby red with a purple rim. The nose offers dark cherry, blackberry and plum, with violets, liquorice and a peppery spice beneath. The oak is present but restrained: no vanilla, just a gentle smokiness. On the palate the wine is juicy and lively, carried by the high natural acidity typical of Barbera, with fine, almost weightless tannins. The altitude of the vineyard shows in the freshness of the fruit. The finish is medium-long, with a pleasant cherry bitterness. Serve at 16 degrees.
Giulia Negri is one of the most talked-about names of the new generation of Piedmontese winemakers. She took over the family estate of Serradenari at the age of twenty-four — a property that has been in the family for over a century and a half — and converted the vineyards to organic viticulture. With an uncompromising approach and a keen eye for terroir, she quickly established herself as one of the most respected young producers in the Langhe.
The Barbera stands on the lower parcels of Serradenari, at around 400 metres, on Tortonian soil of sandy clay with a northern exposure. At that altitude Barbera ripens slowly, allowing the grape to hold on to its acidity — precisely what gives this wine its tension.
Harvesting is done by hand. The must ferments spontaneously on indigenous yeasts in stainless steel. Sixteen months of ageing follow, split between steel and large French tonneaux, and then a period of rest in bottle. Nothing is forced, nothing is embellished.
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