Barolo La Serra 2021

La Serra extends Sordo's cru collection into La Morra. The 2021 release is sourced from a high vineyard sector around 380 to 420 meters, where cooler air and elevation favor aromatic lift, freshness and fine-boned structure.

La Serra is a high-elevation MGA in La Morra, prized for perfumed, finely structured Nebbiolo. Sordo's current public portfolio does not yet publish a complete parcel geology or vine-age specification for this newest cru. The producer applies the same traditional long-maceration and large-oak cellar protocol used across its cru range; detailed planting density and reference yield for this parcel have not yet been published on the official page.

The Nebbiolo is crushed and destemmed, then fermented in temperature-controlled stainless steel. A traditional submerged cap supports a long maceration of four to seven weeks, depending on the vintage, followed by natural malolactic fermentation around 20°C and two to four months in stainless steel.

The wine matures for 24 months in large Slavonian oak barrels, then rests for four to six months in stainless steel and a minimum of six months in bottle before release.

Perfumed and fine-boned, with red berries, florals, exotic spice, mineral detail and finely grained tannins. Compared with the firmer Castiglione and Serralunga sites, La Serra emphasizes fragrance, freshness and elegance.