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Boasso, Barolo Riserva "Margheria", 2016

Red Wine from Piedmont, Italy
$53.99
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A Barolo Riserva from one west-facing parcel in Margheria, about an acre in size, made by a Serralunga d'Alba family that still works the old way and is still largely overlooked in the US. This is the other half of our two-cru story with the Boassos. Their cellar is in the family's country house at the centre of Gabutti, but this bottle comes from Margheria, a young planting whose fruit the family puts down to its exposure, its microclimate, its soil and the youth of the vines. Franco Boasso has made some fifty vintages on the Gabutti hill, and his importer compares the wines to the old-fashioned Barolo of the 1950s and '60s. The house method explains why. The family picks by hand and carries the grapes to the cellar in perforated baskets. After fermentation in steel, the wine spends time with the cap submerged to draw out tannin and aroma, and it goes to bottle unfiltered. The farm began right after World War II as a mixed holding of vines, hazelnuts, fields and livestock, and the family only started making its own wine in the mid-1980s. Before that, they sold their grapes to other winemakers. This is for the drinker who wants Barolo made the way it used to be, from people who don't chase attention.

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More about Boasso

Boasso is a tiny family winery in Serralunga d'Alba, with Franco Boasso and his sons Ezio and Claudio maintaining 4.5 hectares of Nebbiolo across prestigious crus like Gabutti and Margheria. They work traditionally—fermentation, then aging in medium-sized barrels—producing Barolo that's rooted in the land and the family's deep understanding of it. These are wines made like they've always been made in Barolo, by people who take their heritage seriously.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2016

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Beef braised in Barolo with polenta; tajarin with butter and shaved white truffle; roast leg of lamb with rosemary and garlic; wild mushroom risotto; a wedge of aged Castelmagno or Parmigiano-Reggiano.

Tasting Profile

Expect the traditional Barolo profile: red cherry, dried flowers and tar, with savoury notes of tobacco, leather and earth. Nebbiolo from Serralunga is typically firm and structured, with bright acidity and grippy tannins. Made the old way and bottled unfiltered, it should finish long, dry and savoury, and it's built to age.

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