In 1990, Sergio Germano returned from oenology school to his family’s six hectares in Serralunga d’Alba. As a fourth-generation wine grower – in a part of Barolo where most farmers sold their grapes to Fontanafredda, the largest negociant in the region–Sergio moved their entire production to estate vinification and bottling within two years. Today, with nearly 11 hectares on and around the cru Cerretta, he remains one of only a handful of artisan producers in Serralunga.

The Nebbiolo vines grown in the Prapó vineyard of Serralunga d’Alba are nearly 40 years-old and yield very structured fruit, dark in color and high in phenols. The resulting wine, traditionally vinified in 15 hectoliter botti for two years before bottling, is muscular and flavorful, with dried fruit aromatics, large-scaled tannins and dry, persistent finish. Only 3400 bottles of this complex, long-lasting wine are produced each year.

Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.

In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils – located mainly around the towns of Barolo and Barbaresco – the ancient allobrogica, now nebbiolo, achieves its renowned fineness and power.

Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria. Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as “carpaccio.”, braised or roasted. Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices. Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.

© Moore Brothers Wine Company

In 1990, Sergio Germano returned from oenology school to his family’s six hectares in Serralunga d’Alba.

As a fourth generation wine grower – in a part of Barolo where most farmers sold their grapes to Fontanafredda, the largest negociant in the region – Sergio moved their entire production to estate vinification and bottling within two years.

Today, with nearly 11 hectares on and around the cru (single vineyard) Cerretta, he remains one of only a handful of artisan producers in Serralunga.

Sergio’s two hectares on Cerretta proper are rich in dense clay that produces intense, black fruit and fine-grained tannins. Two years in smaller barrels further supples the wine and help hint at the tobacco, fennel and truffle to come.

Excellent with game, hard cheeses and, of course, truffle dishes.

Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production.

Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.

At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils – located mainly around the towns of Barolo and Barbaresco – Nebbiolo is the grape planted for the most age-worthy, and grand wines of Piemonte .

Regional Foods
Piemontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria.

Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as “carpaccio”, “carne cruda” (chooped raw beef), braised or roasted.

Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices.

Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piemontese.

© Moore Brothers Wine Company

In 1990, Sergio Germano returned from oenology school to his family’s six hectares in Serralunga d’Alba. As a fourth generation wine grower – in a part of Barolo where most farmers sold their grapes to Fontanafredda, the largest négociant in the region – Sergio moved their entire production to estate vinification and bottling within two years. Today, with nearly 11 hectares on and around the cru Cerretta, he remains one of only a handful of artisan producers in Serralunga.

The Langhe appellation is Piedmont’s “open appellation,” equivalent to IGT in Tuscany, and this freedom, in Sergio’s hands, has produced some exciting wine.

The Nebbiolo is young vines from a selection of the two crus, Prapò and Cerretta. Given the limestone in the soil, this is concentrated, aromatically complex, and structured wine, with fine-grained tannins.

Enjoy with game, aged cheeses or as a classic vino da meditazione after the meal.

Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont. The appellations of Langhe Bianco and Langhe Rosso were created in the 1993 revision to the DOC regulations. It is an open appellation that encompasses most of Alba and the Roero and allows liberal blending of traditional varietals and measured use of non-traditional varietals without aging requirements.

Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria.

Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as carpaccio, braised or roasted.

Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices. Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.

© Moore Brothers Wine Company