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Barolo Serralunga DOCG 2014



Barolo Serralunga is the most immediate among the Barolo's Ferdinando produces. Nebbiolo grapes ripen on 3.5 hectares of land from young vines planted in the valley of Boscareto in Serralunga d'Alba. The focus is on the production balance of the plant and on the right ripeness of the grapes which allows Ferdinando to harvest in early October. Crushed grapes ferment without inoculated yeasts and without added sulfur for about a month. Ageing takes place for 24 months in barrels and then in bottles.

The result is a wine that is fresh and juicy, very approachable, and fantastic with food. A garnet-red in colour with orange hues. Scents of raspberries, rose petal and dark ripe cherry. On the palate, full-bodied and generous with a velvety mouthfeel leading to a lingering finish of sweet spices and a hint of vanilla. Although the tannins are rich, the wine is soft enough to be drunk now.



    • Rich & elegant
    • Dry
    • Full bodied
    • Light oak flavour
    • Black cherry & rose petals
    • Liquorice, cloves & leather
    • Robust tannins, long finish
  • No one should tell you what to eat with what wine, it is all down to personal preference, but if you'd like a steer on what this wine will taste particularly good with, we recommend:



    grilled lamb

    wild mushrooms


    • REGION¬† ¬† ¬† ¬† ¬† ¬†Piedmont
    • VINTAGE¬† ¬† ¬† ¬† ¬†2014
    • ABV.¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 14%
    • CULTURE¬† ¬† ¬† ¬†Organic, Biodynamic, Low Sulfur
    • GRAPES¬† ¬† ¬† ¬† ¬† Nebbiolo
  • ¬†



Ferdinando's style is brave and experimental - he is ruthless in the vineyards, thinning his fruit in order to create a level of concentration in the remaining grapes that delivers a depth and richness in his wines that are simply unique. The estate, located in Monforte d’Alba, was founded in the 1950′s by Ferdinando’s father Americo. Ferdinando took over the estate from his father in 1993 and since 2004, Ferdinando has removed all chemicals from the vinification process, including sulfur (which he has almost completely eliminated except for a pinch in his Barolo). His viticulture practice also respects nature and the grapes by eliminating all industrial fertilizers, herbicides, etc.


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