Giulia Negri’s family have been making Barolo wine for 150 years on the breathtaking slopes of Serradenari, which means ‘silver hill’. After spending some time in Burgundy, Giulia returned to her native region, where she proudly cultivates six hectares of vines into delicate, fruity cuvées. While she expertly tends to Chardonnay and Pinot Noir, the young winemaker embraces the essence of her land, incorporating local treasures like Nebbiolo and Barbera (when nature allows), infusing her wines with a unique sense of place.
Meticulous attention is lavished upon the vines, whether on the slopes or further down in the valley. Embracing sustainable methods, the estate earned its organic certification from Italy’s prestigious Valoritalia in 2019, a testament to its unwavering dedication to quality. Breaking from familial tradition of Burgundian 228-litre barrels, the winemaker opts for Slavonian oak casks, each holding 25 hectolitres. While Burgundy may have inspired Giulia Negri’s journey, Barolo quickly asserts its own identity, producing truly unique wines, reflecting the region’s rich history and Giulia’s distinct vision. With a stunning range, these wines offer versatility. Some are perfect for immediate enjoyment, while others may bide their time in a cellar, promising even greater pleasure upon tasting.

Crafted purely from Nebbiolo grapes, this wine originates from two separate parcels within the La Morra commune. Respectively Brunate (40-year-old vines) and Serradenari (15-year-old vines). The average altitude is 460 metres, with west-facing exposure. The soil of these terroirs consists of Tortonian silty clay with a high sand content.
The grapes are harvested by hand and transferred to the winery where they undergo spontaneous fermentation in 60 hectolitre conical wooden vats. The wine is aged for 24 months in 25 hectolitre Slavonian oak casks.
Tartufaia is a silky, almost creamy wine, delicate and extremely refined, revealing wonderful notes of red berries and roasted almonds, with an impressive hint of cocoa on the finish. A very fine wine.
As for food and wine pairings, we recommend serving it at around 16°C, alongside Black Angus beef, a roasted Bresse capon or a rack of lamb. Enjoy!