Schiavenza Broglio Barolo
WHY WE LOVE IT
- Manually harvested estate fruit sourced from the Broglio Cru in village of Serralunga d’Alba.
- This Broglio Cru expresses the most fruit of the three Cru’s from Schiavenza
Varietal Composition: 100% Nebbiolo
Elaboration: The Nebbiolo macerates about 25 days on the skins. Fermentation takes place in cement vats with indigenous yeast and lasts for 10-12 days at 25-30 °C. Pumping over and airing twice a day with temperature check. Frequent racking. The Nebbiolo sees a minimum of three years in 2,000- to 4,000-liter Slavonian oak barrels
Tasting Notes: “Ripe cherry flavors sit at the center of this Barolo, with a supple texture supporting leather, tar and underbrush elements. Shows no shortage of acidity and tannins.” – Wine Spectator
2013 – 92 James Suckling | 95 Wine Spectator
2014 – 93 Wine Spectator
2015 – 92 James Suckling | 92 Wine Advocate | 94 Wine Spectator
2016 – 93 Wine Advocate | 93 James Suckling | 93 Wine Spectator
2017 – 92 Vinous | 92 Wine Advocate | 92 Jeb Dunnuck | 92 Wine Spectator
2018 – 92 Wine Advocate | 92 James Suckling | 93 Vinous
The Alessandria family has been farming this Serralunga property since 1956.
The estate and surrounding area were formerly part of the Opera Pia Barolo (a castle that is similar to Burgundy’s Hospice du Beaune – Part educational institution and part hospital), whose vineyards were worked by sharecroppers. The local dialect for sharecropper is “schiavenza,” hence the origin on the estate name.
A name like Schiavenza should give one a clue as to the style here; this is no modern “barrique” aged Barolo estate – Wines here are fermented with native yeast in cement cisterns and then aged in traditional Slovenian botti.Vineyard holdings have expanded over time, and the estate is made up of 8 hectares split between Serralunga and Monforte. These include the heralded crus Prapò, Bricco Cerretta, and Broglio. No pesticides or herbicides are used, and all field work is coordinated with the cycles of the moon.