A top Barolo from Bocchino’s .5 ha parcel in La Morra’s historic “La Serra” cru. Situated at roughly 450 meters, this site enjoys southeast exposure with soils that are a limestone/clay marl with some sandy elements. According to Cinzia, it’s possible to see the blueish-gray hues of the terrain for which La Morra is renowned. Unlike many Barolo vineyards, these vines now have 40-45 years and are able to produce wines of great complexity and nuance. Eugenio gives this Barolo treatment that is similar to his other top wines, that is, a submerged cap maceration for a minimum of thirty days with minimal pump-overs in the cellar. After being racked off of the skins it sees two years in foudre, followed by six months in glass-lined cement vats, and then at least another year in bottle before release. This is a wine that will make any Nebbiolo lover swoon for its elegance, precision, and range of aromas and flavors that include sour cherry, warm spices, white flowers, tobacco, and spruce. Drinking beautifully now and for many years to come.