Barolo 'La Serra'

Marcarini's La Serra sits in the heart of Barolo's most prestigious terroir, where southeast-facing slopes at 250–350 meters elevation capture afternoon sun while cool nights preserve acidity in Nebbiolo. The soil is calcareous marl with clay—conditions that demand patience and reward precision.

Nebbiolo from this cru undergoes fermentation in temperature-controlled stainless steel, then aging in large neutral oak (botti) for 24–30 months, allowing the grape's structure to emerge without new-oak overlay. This restraint is deliberate: Marcarini prioritizes the vineyard's mineral signature over winemaker intervention.

La Serra is distinguished by its high-toned floral aromatics paired with firm, fine-grained tannins—a profile that marks top-tier Barolo from this slope. The wine enters its drinking window now but will develop complexity over the next 8–12 years as secondary flavors emerge.