First time in Australia for these authentic, all-Serralunga wines.

These are tannic, there’s no other way to put it. If you want to show what traditionally made, flawless and totally terroir-driven Serralunga looks, smells and feels like, these are it. They do take a bit of air to crack open, but the rewards are probably exactly what you imagine of the ideal Serralunga. Graphite, smoke, maybe some darker cherry, porcini, licorice and pepper. Black tea tannins and up-acidity see the wines out. All varieties (well the reds anyway) are Serralunga first.

“Franco (Boasso) has for some years been one of the best wine producers in the Serralunga area. His wines faithfully reflect the terroir and are based on traditional techniques with long maceration periods and the use of large Slovanian oak barrels”. Bibenda – The Italian Sommeliers Association


The Boasso family collection of Serralunga vineyards reads pretty well. All wines come from a series of plots in either Gabutti itself, where home is and 10 contiguous plots adjoin the Cappellano holdings, also from Margheria, where two plots lie immediately below Massolino’s, or from Meriame, Le Turne and Cerrati, which provide some Nebbiolo, but are mostly the source of the brilliant Dolcetto, Barbera and the delicious Moscato.

Their portion of Lazzarito, from which Claudio says they will release a Cru in 2020, lies immediately below Vietti’s larger parcel of this famed Cru. Serralunga personality shows in all these wines.


Experimentation, with shorter ferments and smaller wood, didn’t last long here. Things are essentially ‘enlightened traditional’. So Dolcetto is fermented in steel, but gets its unusually notable structure from low yields and, of course, a Serralunga heritage. Barbera is up to 18 months in large (20-25 hl) wood and Nebbiolo up to 12 months in same.

After 10-15 days in steel to ferment, and another 10 on submerged cap, Barolo Serralunga and Margheria see 36 months in 25 hl old wood and Gabutti 3 years in 10 hl barrels.


BoassoBoasso Moscato d’Asti2019
BoassoBoasso Dolcetto d’Alba2020
The Wine FrontBoassoBoasso Dolcetto d’Alba2019Ripe cherry and plum, a whiff of violet, distinct earthy/mushroom thing happening too. It’s chewy and earthy, packed with suede-like tannin, earthy but deep in fruit, lots of grip and traction, but fresh and ‘mineral’ too, and a nice long finish. Needs a few more years I reckon, but very good.92
Wine DecodedBoassoBoasso Dolcetto d’Alba2019Excellent Dolcetto. Great elevage. They’ve pulled the puppy fat out. Violets lift out of the glass, on dark / blue fruits. Beautiful extraction of tannins, will be interested to see what the maceration was. It has that macerative, forest floor character from time on skins. Length and depth excellent. Lovely line of crunchy acid.
BoassoBoasso Dolcetto d’Alba2018
The Wine PilotBoassoBoasso Langhe Nebbiolo2019Beautifully layered and fine boned with tapered tannins, bright acid and perfumed complexity. Youthful, approachable fruits; plenty of cherries, dried florals, dark plum and spice. There is a freshness and brightness of fruit that I love to see in young Nebbiolo – certainly a drink now style, that will offer drinkers immediate pleasure. Slow cooked pork with Chinese five spice and star anise would embrace this wine with gusto!
James SucklingBoassoBoasso Langhe Nebbiolo2019Quite a floral nose with wild strawberries (almost strawberry jam) and dried flowers, following through to a medium body with bright fruit coating the lightly firm tannins. Plenty of acidity for a fresh, firm finish. Drink now.90
Wine DecodedBoassoBoasso Barolo del Comune di Serralunga2016Boasso’s 1st cab of the rank in Barolo territory is a cracker. The ‘Commune di Serralunga’ from the Cru’s Lazzarito, Cerrati and Meriame! I got to revisit this 5 months on and it really starting to resolve and relax.
The broody and savoury nature of 5 months ago has given way to a fresh, juicy core of fruit that lingers long on the finish. Red cherry fruit layered in with those oh so Serralunga licorice, Tea & Tar licks with a little hit of roses. The tannins are bold with just the right amount of Serralunga grip to match the fruit with impressive length and depth.A whole load of fun for not a lot of coin! This won’t require as much patience as the Margheria and Gabutti, plenty to enjoy now, loads more to come!
Jancis RobinsonBoassoBoasso Barolo del Comune di Serralunga2016Pale garnet and a rather dusty nose with very fine tannins. Lots of bite, tang and life. Long and subtle. Still got a lot of maturing to do, but you could certainly enjoy it already with food. You could also enjoy it over several nights.16.5
James SucklingBoassoBoasso Barolo del Comune di Serralunga2016A pretty red with aromas of dried cherries and spicy undertones. It’s medium-bodied with firm tannins and a sleek, focused finish. Drink in 2022.92
Jancis RobinsonBoassoBoasso Barolo Margheria2017Tank sample. Bricky ruby. Smells more evolved than some. More leaf mulch as well as ripe and dried cherries. A touch meaty on the palate. A very firm grip, tannins and spice all tangled up but a bit severe. Julia Harding16
Wines CriticBoassoBoasso Barolo Margheria2017Relaxed and broad on the nose, the sensory bouquet recalls cut grass, barley malt, dehydrated cherries and hibiscus flowers. Medium-full body, slightly rigid tannins at the moment and a tight and vertical finish. Better from 2022. Raffaele Vecchione93
Jancis RobinsonBoassoBoasso Barolo Gabutti2015Serralunga d’Alba. Tasted blind. Deep ruby. Intense and sweet dark-fruit nose. Concentrated and finely structured with elevated acidity and a big build-up of proper muscular tannins on the finish. Long and accessible, except for the tannins. Walter Speller17.5
Wine DecodedBoassoBoasso Barolo Gabutti2015Here we see all the structure and power of an old school Barolo. Bold, dark and brooding. The wine comes through unyielding at the moment, as you’d expect for this style. It took hours on the bench before it started to open and balance out. It has the depth and length. The acid is there, the complexing notes too. It’s just too young. Kind of suprises me given the very supple, together, and, wonderfully developed Dolcetto, Barbera, and Commune di Serralunga that are great drinks now. The elements are all there, they will require time to come together. Don’t look at this for 10+ years. This will make a fascinating comparison to the Boasso’s Margheria.
Jancis RobinsonBoassoBoasso Barolo Gabutti2016Serralunga d'Alba. Tasted blind. Mid to deep ruby. Impressive, minerally nose of great depth and with a hint of old leather. Great palate of succulent cherry framed by grainy tannins. Still a little raw and needs the polish of age. Walter Speller17
The Wine FrontBoassoBoasso Barolo Gabutti2016Cherry 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.Garry Walsh92


"Franco (Boasso) has for some years been one of the best wine producers in the Serralunga area. His wines faithfully reflect the terroir and are based on traditional techniques with long maceration periods and the use of large Slavonia oak barrels"

Bibenda – the Italian Sommeliers Association

"Founded in the 1970s, the Boasso family craft a range of wines from the famed Serralunga district of Barolo, including famed Crus such as Margheria and Gabutti. These wines definitely sit in the old school camp for Barolo showing plenty of delicious rusticity. As young wines the Barolos would have been very tannic but time has softened them so they are now ready to go, but will easily drink well for a decade or more. They also show the brooding, dense side of Serralunga Nebbiolo that makes it one of the most sought after villages in Barolo."

Marcell Kustos – Winepilot ‘Nov ‘21