Renzo Seghesio Barolo DOCGof the Commune of La MorraCa' d'Nalin 2021 is a refined, modern-classic Barolo from the chalky Bricco Chiesa–Roggeri vineyard in La Morra. 100% Nebbiolo, hand-harvested and aged for 30 days on the skins, followed by 26 months of aging in tonneaux and large Slavonian casks. The wine combines fragrant red fruit, roses, and herbs with silky yet substantial tannins and a long, mineral finish. An elegant Barolo with excellent aging potential, ideal for those who appreciate both finesse and depth.
The 2021 Ca' d'Nalin beautifully showcases what La Morra Nebbiolo can be: refined, fragrant, yet serious. The nose offers intense aromas of ripe red cherry, raspberry, currant, rose petals, violets, and a hint of dried herbs, with subtle notes of orange peel, licorice, and licorice. Fine woody accents (tonka, light vanilla, soft toast) come from aging in tonneaux and large Slavonian barrels. On the palate, the wine is medium-bodied with a juicy, almost "juicy" attack—typical of good La Morra Barolo. Fresh, lively acidity lifts the red fruit, and very fine, chalky tannins: present yet polished and surprisingly accessible, with notes of cherry, rosehip, pomegranate, and a heart of herbs (sage, licorice, a light balsamic note). A wonderfully long, elegant finish with lingering red fruit and floral notes.
The Ca'Nalin grapes come from the Bricco Chiesa and Roggeri vineyards, both located in the commune of La Morra. The Bricco Chiesa vineyard faces south to southeast, while the Roggeri vineyard faces east, slightly cooler. The Bricco Chiesa vineyard lies at an altitude of between 250 and 320 meters. The terroir is 30% sandy, which imparts aromatic finesse and floral notes; approximately 45% limestone, which provides tension, minerality, and structure; and approximately 25% clay, which contributes to the wine's concentration and depth.
This combination of chalky marls, altitude and exposure produces precisely the type of Barolo for which La Morra is famous: elegant, fragrant, with fine tannins and a slightly more accessible structure than the more austere villages such as Serralunga or Monforte.
The Bricco Chiesa–Roggeri vineyard has been in the Seghesio family for generations, but was completely replanted in 2016 to further enhance the fresh, elegant style of La Morra.
For the Nebbiolo vines, clones were selected for their finesse and aromatic intensity. The planting density is around 4,500 vines per hectare, comparable to other Seghesio cru vineyards in Monforte d'Alba. The vines are pruned according to the classic Guyot system. Yields are relatively low to ensure ripe, concentrated grapes. Much of the vineyard work is done by hand: green pruning, leaf-picking, and strict bunch selection. The young vines (less than ten years old in 2021) produce remarkably pure fruit and vibrant acidity, which perfectly complements the elegant profile of Ca' d'Nalin.
The 2021 vintage is generally regarded in Barolo as a very good to excellent vintage with a rather classic profile: cooler impression, great precision and beautiful tension, somewhat similar to 2016. Key characteristics of the 2021 vintage in the Langhe: ample winter snowfall, which replenished the soil's water reserves, a relatively cool, balanced summer, without the excessive heat of some previous years, regular rain in July and September, which allowed the grapes to ripen slowly and evenly, and a slightly later harvest, with Nebbiolo often not fully ripe until early to mid-October.
For Ca' d'Nalin, this means manual harvesting in multiple passes in the first half of October 2021, ensuring only fully ripe bunches are collected (in line with the method Seghesio also uses in Monforte). Healthy grapes with thick skins and good phenolic ripeness: ideal for a Barolo with refined yet prominent tannins.
At Ca' d'Nalin, Renzo Seghesio opts for an approach that combines tradition and modern precision. The grapes are rigorously selected after hand-picking, and the majority are gently destemmed, with great care taken to preserve the berries. Approximately 15% of the whole berries enter the fermentation tank intact, providing extra aromatic lift and juiciness. Fermentation takes place in temperature-controlled vats for a period of approximately 30 days of maceration on the skins: long enough to develop color, tannin, and complexity, but with gentle pumping over to preserve elegance. Malolactic fermentation takes place after alcoholic fermentation, usually in oak or tank, to round out the acidity. After fermentation, Ca' d'Nalin is aged in a combination of tonneaux (medium-sized barrels) and large Slavonian oak casks of approximately 3,200 liters, for a total aging period of approximately 26 months in oak before bottling. This choice of medium and large wood – mainly neutral Slavonian oak – ensures: subtle wood influence (light toast, spices), preservation of the delicate perfume and terroir expression, a classic Barolo structure, without dominant vanilla or new wood.
Cellaring potential: Can be enjoyed now (with a good decanter) by lovers of young, energetic Barolo, optimal drinking window expected to be 2028–2040+, depending on personal preference for young versus developed Barolo profile (truffle, tar, leather, dried fruit).
Food and Wine Pairings - Ca' d'Nalin 2021 is a refined, gourmet Barolo; it pairs well with dishes that have depth, but not with heavy sauces.
- classic Piedmontese: brasato al Barolo, tajarin with truffle, ossobuco or slow-cooked beef in the brasato style.
- Game & stew: hare stew, venison, wild boar, stews with mushrooms and rosemary.
- Poultry & veal: veal cheek or veal shank, Coq au Vin (or variants with Barolo/Nebbiolo)
- Cheese selection: matured hard cheeses such as Parmigiano Reggiano, aged Pecorino, 24+ months old Comté, semi-hard, slightly spicy cheeses that nicely absorb the tannins
Its elegant structure and floral nose also make Ca' d'Nalin an excellent accompaniment to dishes featuring truffles, mushrooms and earthy notes – precisely the domain where Nebbiolo excels.
