2020 Luigi Vico Barolo del Comune di Serralunga d'Alba, Piedmont

Meriame cru. This wines are made at Giovani Rosso, and you can see the light touch he has with Barolo.

Red cherry, strawberry, a little five spice (especially the cinnamon and anise), a dried flower perfume and orange zest. It’s medium to full-bodied, juicy red fruit, a fine powdery grip to tannin, quite some spicy mouth-perfume here, bright acidity, with a finish that’s long and leaning into more savoury and spicy characters, some brick dust tannin to close. Very nice.

94 points Gary Walsh winefront.com.au

The Luigi Vico Barolo del Comune di Serralunga d'Alba is a classic and sophisticated expression of Barolo, crafted to embody the essence of the Serralunga terroir. Luigi Vico, a passionate and meticulous producer, creates wines that pay homage to the traditions and exceptional vineyards of Barolo, with a focus on purity and precision.

The Comune di Serralunga d'Alba is one of the most esteemed subregions of Barolo, known for its calcareous clay soils and steep slopes. These characteristics yield Nebbiolo wines of remarkable structure, depth, and longevity. The grapes for this Barolo are carefully hand-harvested and vinified using traditional methods, with an emphasis on gentle extraction to highlight the varietal's delicate aromatics and bold tannins. The wine is aged in large Slavonian oak casks to enhance complexity while preserving its elegance.

In the glass, the wine reveals a garnet red color with orange tinges, a hallmark of Nebbiolo. The nose is expressive, offering aromas of dried cherries, roses, and redcurrants, layered with notes of leather, tobacco, licorice, and a touch of truffle.

On the palate, the Barolo del Comune di Serralunga d'Alba is full-bodied and refined, showcasing flavors of ripe red fruits, savory spice, and earthy undertones. Firm yet polished tannins and a vibrant acidity provide balance and structure, leading to a long, nuanced finish that evolves beautifully with each sip.

This Barolo pairs exquisitely with traditional Piedmontese dishes such as tajarin with truffle, osso buco, or braised beef. While approachable after proper decanting, it has the potential to age gracefully for 10-20 years, developing even greater complexity over time.