Prapò 2021 – the refined side of Serralunga
Serralunga d'Alba is known for Barolo with power, structure, and great aging potential. However, not every vineyard within Serralunga tastes the same.
Prapò, on the other hand, showcases the more elegant and mineral side of Serralunga.
The MGA is located on the eastern flank of the Serralunga hill, just below the Germano family's house and cellar. Germano's oldest vines in Prapò were planted in 1967by Sergio Germano's father. Wine Enthusiast calls Prapò one of the appellation's compelling classic terroir expressions.
While Cerretta is typically broader, more powerful, and fleshier, Prapò has more verticality, tension, and mineral precision.
This difference is particularly interesting because the two vineyards are close to each other and are made by the same producer following a similar philosophy. This truly allows the terroir to be visible in the glass.
The Prapò vineyard
The Barolo Prapòis made exclusively from 100% Nebbiolo from the MGA Prapò in Serralunga d'Alba.
Ettore Germano states the following for this vineyard:
- Grape:100% Nebbiolo
- Altitude:approximately 330–370 meters
- Exposure:southeast
- Average age of vines:approximately 45 years
- Soil:calcareous clay with distinct sandy layers.
It is precisely this presence of sand within the calcareous and clay soilthat is interesting.
Wine Advocate points out that this sandy layer is likely partly responsible for Prapò's more nuanced and delicate aromatic character. Decanter sees the same terroir effect in the strikingly vertical structure and the saline, mineral finish of the 2021.
This does not mean that Prapò is a light wine. We are still in Serralunga.
But the power here is combined with finesse and precision.
Old Nebbiolo vines
Germano's current technical data for Prapò indicates an average vine age of approximately 45 years. The oldest vines were planted in 1967.
For the Cru-Barolo, Germano uses the older plantings of the vineyard. Younger Nebbiolo from Prapò can be used for the Barolo del Comune di Serralunga, among others.
That is an important difference within the assortment.
The Comune di Serralungaprovides a broader view of the municipality and is more approachable.
The Prapòfocuses on one specific terroir and older vines, giving the wine more concentration, length, and, above all, a clearer individual identity.
Vintage 2021 – a great Barolo year
The fact that this wine comes from 2021makes Prapò even more interesting.
2021 is now generally considered one of the strongest recent Barolo vintages. Vinous calls 2021 an excellent vintage with ripe fruit, refined tannins, and open aromatics, while Decanter describes the year as a modern benchmark for Barolo.
The growing season was warm and relatively dry, but without the extreme conditions of 2022. Especially the sunny weather in September and the long ripening of Nebbiolo until October contributed to the combination of phenolic ripeness, fresh acidity, and aromatic complexity.
This is reflected in the style of the wines.
2021 combines the structure needed for long bottle aging with enough ripe fruit to prevent the wine from becoming harsh or lean.
For a Cru from Serralunga, this is almost the ideal combination.
Vinification – long maceration for structure and finesse
After harvesting, the grapes are destemmed and gently crushed. Alcoholic fermentation takes place in vertical stainless steel tanks.
After that, the wine remains in contact with the skins for no less than:
40 to 45 days.
During this long maceration, the must is pumped over the cap several times a day to extract color, aromas, and tannins in a controlled manner.
After alcoholic fermentation and malolactic conversion, Prapò goes into large oak barrels of approximately:
2,000–2,500 liters.
There, the wine matures for 18 to 24 months.
Subsequently, Prapò is bottled and undergoes at least 12 months of bottle agingbefore being released to the market.
This is a fairly classic Barolo upbringing.
The goal is not to impart much new oak flavor to the Nebbiolo, but to slowly refine the tannins and preserve the character of the vineyard as clearly as possible.
Scent and taste of Prapò 2021
Prapò 2021 has a beautiful classic Nebbiolo profile.
In the nose, we find red cherries, raspberries, strawberries, roses, and violets, followed by mint, licorice, balsamic herbs, and fine spices. With aeration, more savory and mineral nuances also appear.
Kerin O'Keefe finds, among other things, mint, blue flowers, raspberry, red cherry, Alpine herbs, and cinnamon in the 2021 and rates the wine with 97 points. She particularly emphasizes the combination of firm structure, finesse, fresh acidity, and very fine tannins.
Wine Advocate gives 95 pointsand primarily sees black currant, mineral and iron-like notes, and limestone. The review emphasizes that Prapò is aromatically more subtle than Germano's Comune di Serralunga, but still possesses the power of Serralunga on the finish.
James Suckling also rates the wine with 95 pointsand focuses on floral aromas, red fruit, blood orange, licorice, refined tannins, and fresh acidity.
Wine Enthusiast gives 94 points and Editors' Choiceand describes a classic profile of red fruit, flowers, licorice, black tea, porcini, and a distinct savory finish.
An impressive series of ratings
The quality of Prapò 2021 is confirmed by a remarkably broad group of international wine critics:
97/100 – Kerin O'Keefe
96/100 – The Wine Palate / Lisa Perrotti-Brown
95+/100 – Ian D'Agata
95/100 – Wine Advocate
95/100 – James Suckling
94/100 – Wine Enthusiast, Editors' Choice
94/100 – Vinous
94/100 – Decanter.
For us, this consistency is more important than a single high score.
Almost all reviewers refer to the same characteristics: finesse, fresh acidity, powerful but high-quality tannins, minerality, and excellent aging potential.
This provides a fairly clear picture of the quality of this vintage.
When to drink?
Prapò 2021 can technically be opened now, but we wouldn't buy it for that purpose.
This is clearly a Barolo that benefits from time.
The professional drinking windows range from approximately 2025 to 2045, but several critics explicitly advise patience for a few years. Kerin O'Keefe, for example, suggests 2031–2041, Wine Advocate 2026–2043, Ian D'Agata 2029–2040, and Decanter 2027–2037.
Our preference
2026–2028For lovers of very young Barolo. Lots of red fruit, flowers, minerality, and firm tannins. Give the wine at least two to three hours of air.
2029–2035The wine truly begins to open up. The tannins soften, and fruit, flowers, herbs, and mineral notes come together more beautifully.
2035–2045+Probably the most interesting period for lovers of developed Barolo. Expect, in addition to dried fruit and flowers, increasingly tobacco, leather, truffle, forest floor, and balsamic nuances.
Anyone buying multiple bottles could open one around 2029–2030 and let the rest develop further.
Serve around 17–18°C.
Wine and food
The combination of fresh acidity, firm tannins, and savory minerality makes Prapò a beautiful gastronomic wine.
Our favorite combinations are:
- tajarin with white truffle;
- risotto with porcini;
- brasato al Barolo;
- veal cheek;
- ossobuco;
- rack of lamb;
- pigeon;
- deer or roe deer;
- mushroom dishes;
- aged Parmigiano Reggiano;
- Castelmagno.
Especially porcini and truffleare particularly interesting. Wine Enthusiast itself recognizes a distinct savory porcini-like nuance in the 2021, making the connection with such dishes almost obvious.
Prapò or Cerretta – which Barolo to choose?
Since both Crus are side-by-side in Ettore Germano's assortment, this is perhaps the most interesting comparison for the customer.
Choose Prapò if you like:
- more elegance and precision;
- a pronounced mineral side;
- floral aromas;
- red fruit;
- fresh acidity;
- a somewhat tighter and more vertical structure;
- finesse within the powerful style of Serralunga.
Choose Cerretta if you like:
- more volume and concentration;
- a broader structure;
- darker fruit;
- more powerful tannins;
- a richer, more muscular style.
The difference is subtle but significant.
Cerretta is typically the more powerful wine. Prapò is the more refined and mineral Cru.
Neither is automatically 'better'. It's mainly about the style of Barolo you're looking for.
And Prapò versus the Comune di Serralunga?
There, the difference is clearer.
The Barolo del Comune di Serralungais intended as an expression of the entire municipality. Germano uses Nebbiolo from younger vines from several important vineyards for this, among other things. It is therefore more accessible and provides an excellent introduction to the style of Serralunga.
Prapò goes a clear step further.
Here you get:
one MGA + older vines + longer development + more terroir expression + greater aging potential.
For someone who mainly wants to drink a good Barolo, the Comune might be the more logical purchase.
For the enthusiast who wants to discover how one specific vineyard within Serralunga distinguishes itself, Prapò is much more interesting.
Brunolo's choice
Prapò 2021 is perhaps the most refined choice within Ettore Germano's Serralunga series for us.
The wine undeniably has the structure of Serralunga, but the sandy layers within the calcareous soil give it its own character: less broad than Cerretta, with more tension, minerality, and aromatic finesse.
Added to this is the excellent 2021 vintage.
With ratings of 94 to 97 pointsfrom a wide group of renowned critics, this is also one of those Barolos where quality and aging potential are convincingly confirmed.
Our choice for the Barolo lover who not only seeks power but especially precision, elegance, and a Cru whose character can unfold over many years.
