Luigi Vico's story begins with a boy following his grandparents through Nebbiolo vines, learning to read the land through their weathered hands. The Vico family had been in Serralunga since 1694, but like many small growers, they only sold grapes. When Luigi grew up and moved to Turin for work, the vineyards were leased out on long-term contracts.
Childhood memories have a way of calling you home. Luigi never forgot those summers in Meriame, the small parcel his great-grandparents had purchased in 1920. Once an orchard, it had been converted to Nebbiolo, though Luigi's grandparents kept a fruit tree at the head of each row—a reminder of the past. As he built his life in Turin, Luigi kept thinking about those vines, those trees, that particular plot of Serralunga earth.
When the contracts finally expired, Luigi saw his chance. But he knew he needed a partner who understood Serralunga's potential, someone who could translate three centuries of family history into great wine to do it justice. He found that partner in Davide Rosso, scion of the Giovanni Rosso estate and one of Piedmont's rising stars.
Rosso brought serious credentials—stages at Burgundy legends Grivot and Denis Mortet—but more importantly, he understood what Luigi was trying to achieve. This wasn't about creating another Barolo brand. It was about honoring family land, about finally putting the Vico name on bottles after 300 years of patience.
WHY YOU'LL LOVE IT
The 300-Year Payoff: Since 1694, the Vico family watched others bottle their fruit. This wine represents three centuries of deferred dreams finally realized, boasting gorgeous perfumes of summer plums, red cherry kirsch, roses, violets, and cocoa, in just the SIXTH vintage.
Davide Rosso's Magic Touch: Trained at Grivot and Denis Mortet in Burgundy, Rosso brings finesse to Serralunga's power. In 2015 Decanter called him “one of the brightest emerging stars in Barolo.”
Serralunga Character: From a single vineyard within the commune, this shows why Serralunga is Barolo's powerhouse—structured, intense, built for the long haul, but with surprising elegance and very pretty red fruit.
Artisanal Barolo: Luigi Vico has just 5 acres total. This isn't industrial, tank-farm Barolo—it's a family finally bottling their patrimony.
HOW TO SERVE IT
Decant for an hour minimum—young Barolo needs air to show its best. Serve at 58-62°F in Burgundy stems.
Drink 2026-2036. While approachable with decanting, this Serralunga will really start singing after five years and cruise for another decade.
Perfect with brasato al Barolo, truffle risotto, or aged hard cheeses. The combination of power and elegance makes it ideal for rich but refined dishes.
Meta Data
Fruit 3.5, Earth 4, Body 3.5, Oak 2, Tannins 4, Acid 3.5, Alcohol 4
