Size & Type
As you climb the Boasso hierarchy the structure builds. Amping up the edge on the tannin with a resinous finish. Yeah, the tannins are old school, the fruit, however, is contempary, fresh, and energetic. Lovely red fruits which like the Commune are made to look a little darker with the Tea and Tar. Definitely a lift in depth and length of fruit. The tannins will need some time to resolve and come into balance. Where the Commune sits fruit vs tannin is already nicely placed.
Loads of fun and plenty to come from this beauty.
The Gabutti Winery was set up in the early 1970s by Franco Boasso, when the family started to make its own wine from the grapes grown in the family-owned vineyards. It was named after one of the most renowned areas of Barolo wine production. The Gabutti area was recognised early as a first-class sub-zone through the vineyard classification work of Renato Ratti.
The family-run company is now cared for by Franco’s sons Claudio and Ezio. They produce wine from 4.5 hectares of vineyard located within the Serralunga district, in the sub-zones of Gabutti, Meriame, Margheria, Lazzarito, Cerrati, and Le Tune.
Cru wines are made from the Gabutti, and Margheria vineyards with the first Cru Lazzarito coming soon.
The most renowned and valuable vineyards are planted with Nebbiolo vines aree used to produce Barolo.
The Gabutti vineyard covers 15,000 square metres and faces south-east. The soil is heavily calcareous and the steeply sloping terrain results in optimal insolation. Barolo Gabutti is only made from the best grapes grown in this vineyard. It’s made up of 10 pieces of Gabutti, immediately below Cappellano.
The 0.5 Ha Margheria vineyard is west-facing exposure, with a great microclimate, and soil type. It was replanted and producing it’s first wine in 2003. The vineyard is in two pieces immediately below Massolino’s and one surrounded by L. Pira, Gaja and Azelia.
In addition to these two vines, Barolo Serralunga, the company’s classic product, is made from grapes grown in neighbouring areas of mainly Lazzarito, Cerrati and Meriame.
The Barolo vineyards cover 1.5 Ha planted to 4,500 vines rotstocks per hectare. The plants are spaced at a distance of 2.4 x 0.8 metres from each other. The vines used are the Lampia clone ofe Nebbiolo grafted on 420 A type rootstocks. They are grown using the Guyot method, cane pruned. The rows are controur-planted and run from east to west.
The early days saw influence of the Barolo Boys, particularly De Grazia. Those days are now long gone with the family aiming for aiming for purity, authenticity and elegance, and value. The Barolos have for some time been aged in 2,500L botti.
Boasso is in the Commune of Serralunga within the region of Barolo. The winery is located in Gabutti, adjacent to Capellano. Their holdings, shown in the map below include Gabutti, Margheria, and, Lazzarito amongst other Serralunga vineyards.
If you have a Barolo MGA 360º subscription check out the Margheria Cru in exceptional detail.
This 3D flyover is Epic covering each of the communes you can see just how varied and extreme the aspect of each vineyard is and how in the space of a few metres just how dramatically the change.
From two parcels immediately below Massolino’s and one surrounded by L. Pira, Gaja and Azelia. 36 months in 25 hl barrels.
Cherry and dark raspberry, liquorice, a slightly smoky and clove spiced top note, some dried roses. It’s quite fresh, but etched with firm brick dust tannin, sage and cherry, has depth and a distinctly dry and savoury finish. It’s a rugged wine, and kind of earthy and rustic, but good in that way all the same.
Extremely attractive, ripe berries, smoke and spice on the nose. It’s full-bodied with juicy and chewy tannins and a flavorful finish. Tight and structured. Impressive. Drink after 2022.
Where in the world does the magic happen?
Azienda Agricola BOASSO Franco - Gabutti, Serralunga d'Alba, Province of Cuneo, Italy