Ettore Germano Barolo DOCG Prapó 2017

The Prapò vineyard represents one of Serralunga d'Alba's most prized crus, with Ettore Germano owning just 1.5 hectares of this coveted terroir. Planted in 1967, the southeast-facing slopes benefit from optimal sun exposure while the clay-limestone soils provide the mineral backbone that gives Serralunga Barolos their renowned structure and longevity. This combination of aspect, soil composition, and microclimate creates the perfect conditions for nebbiolo to develop the complex tannins and aromatic intensity that define great Barolo.

While this 2017 Barolo is already showing beautifully with its 96-point Wine Enthusiast rating, it's built for an extraordinary 30-year drinking window. Barolo from Serralunga d'Alba is known for its exceptional aging potential due to the commune's structured, tannic style. The wine will continue evolving over the next decade, with primary fruit flavours gradually giving way to complex tertiary notes of leather, truffle, and dried flowers that make aged Barolo so captivating.

The two-year aging in large 2000-2500 litre botti grande reflects traditional Piemontese winemaking philosophy, where the goal is to preserve nebbiolo's pure expression rather than overlay it with heavy oak influence. These large neutral vessels allow slow, gentle oxidation while maintaining the grape's distinctive cherry and floral characteristics. This approach contrasts with the smaller barrique aging used in some modern Barolos, resulting in a wine that showcases terroir over winemaking technique.

This textured, savoury Barolo from Serralunga d'Alba demands rich, substantial dishes that can match its intensity and structure. Classic Piemontese pairings include brasato al Barolo (beef braised in Barolo), tajarin with white truffles, or aged Gorgonzola cheese. The wine's cherry and vanilla notes also complement game meats like venison or wild boar, while its firm tannins cut through the richness of dishes featuring mushrooms, particularly porcini.

Sergio Germano maintains the traditional methods established since 1856, including hand-harvesting and gentle destemming to preserve fruit integrity. The extended six-week maceration period extracts maximum colour and tannins from the nebbiolo skins, while the use of large botti grande honours centuries-old Piemontese aging traditions. This approach produces Barolo in the classic Serralunga style - powerful, structured wines that require patience but reward with extraordinary complexity and longevity.