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They are typically crisply acidic
which is extremely rich in underground deposits of ferrous minerals
with an underlying minerality and a long finish
and Sangiovese grapes and aged for a long time in large wooden barrels on the lees
mineral attack with goof balance
Barolo 'Serralunga', Luigi Pira 2021 hashval_A8141EEF3D202D8D14AFB32FF6A89A24041BE53F They are typically crisply acidicNebbiolo from the Marenca, Margheria, Rivette and Sorano cru vineyards in the Serralunga dAlba commune of Barolo Vines planted in 1959 and 1995 Fermentation and maceration occurs over 12 15 days Aged in 25 hectoliter oak casks for 24 months 500 cases produced annually on average
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