Roero Riserva

Serra Zoanni

First vintage: 2017

With the arrival of geographical mentions, we wanted to vinify separately the nebbiolo vineyard planted in the 1960s. Serra Zoanni comes from clay-rich soil and is distinguished from Montegalletto by its spicy and intense aromatics, but also by soft, silky and persistent tannin.

Roero Riserva

Serra Zoanni

Nebbiolo

100%

Grapevine	100% Nebbiolo
Production area	MG of Castellinaldo d’Alba Serra Zoanni – Roero
Land	white earth and tuff
Exposure / Altitude	south, southeast / 300 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	40hl
Harvest	Manual in mid-October
Vinification	18 to 20 days of maceration with frequent délestages and punching down; temperature controlled, maximum regime 28°C.
Refinement	24 months in tonneaux, 12 months in bottle
Bottles per year	2.000
Pairings	Roasted red meat, game, aged cheeses
Formats	0.75L – 1.5L

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Frequently Asked Questions

Curiosities and questions about Roero Riserva Serra Zoanni and related concepts

The terrain of Serra Zoanni is very hard. The characteristic white soil with tuff produces a nebbiolo perfect to aging. It has a very intense color and very firm, hard tannins.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.

Vineyard: Serra Zoanni

Pairings

meat

Roero Riserva Serra Zoanni pairs well with meat and aged cheeses. The following are some classics that are well compatible with this label:

Roast with potatoes
Venison loin with blackberry sauce
Slices of venison and mushrooms
wild boar rolls in grappa sauce

Entrecote of venison in chestnut crust
Hazelnut-crusted venison escalope with chanterelles
Cinnamon squash mince