Luigi Vico's family roots run deep in Serralunga d'Alba. After years away building a life in Turin, he came home to reclaim the vines his grandparents tended and, working with Davide Rosso of the Giovanni Rosso estate, finally put the Vico name on a bottle. The output is tiny and the focus is single-cru Barolo. Prapò is one of Serralunga's benchmark MGAs, sitting around 360 meters on Helvetian marl rich in iron, clay and limestone sand. Serralunga's iron-laden soils are known for Barolo of serious structure, dark fruit and long life, and Prapò is a textbook example.

The 2021 was made the traditional way: a long maceration on the skins, then 24 months in large Slavonian oak botti, so the wood frames the wine without flavoring it. From a highly regarded vintage, it balances Serralunga's muscular tannic core with Nebbiolo's lifted perfume, layering dark sour cherry, iron, crushed violet, leather, tar and dried sage.

Why You'll Love It

• Single-cru Barolo from Prapò, one of Serralunga's great vineyards for powerful, age-worthy Nebbiolo.
• The 2021 vintage delivers balance and drive, with decades of cellar potential ahead.
• Dark sour cherry, crushed violet, tar and dried rose on the nose, with iron-rich earth underneath.
• Broad-shouldered and savory on the palate, framed by firm, chalky tannins.
• A long, savory finish that rewards patience, whether in the decanter or the cellar.

How To Serve It

• Serve at cool room temperature, 60-64°F.
• In its youth, decant for about two hours so the firm Serralunga tannins can unwind.
• Pour into Burgundy stems to capture its deep, savory and floral bouquet.
• Pair with brasato al Barolo over soft polenta, wild boar ragù, or an herb-crusted rack of lamb.