Renzo Seghesio's Barolo Ginestra 2021 is a powerful yet refined Cru Barolo from high-altitude plots in Monforte d'Alba. Floral aromas, red cherry, herbs, and a pronounced mineral tension are supported by chalky tannins and an impressively long finish. A classic, blue-blooded Barolo with great aging potential.
Barolo Ginestra 2021 comes entirely from the estate's own Cascina Pajana vineyard in the Ginestra cru, one of Monforte d'Alba's most renowned hillsides. The grapes for this wine are sourced from the upper part of the Ginestra vineyard, with a southwesterly exposure that benefits from the warm afternoon sun.
The 2021 Barolo Ginestra is aromatically expressive, with a bouquet that unfolds layer by layer in the glass. The nose reveals notes of herbs, such as sage, Mediterranean herbs, eucalyptus, tea leaves, spices, and depth: licorice, cloves, cocoa, light vanilla, and roasted hazelnut. A distinct mineral note (wet stone, chalk) reveals the Ginestra soil. On the palate, juicy red cherry, raspberry, and cranberry are immediately supported by lively yet perfectly ripe acidity, followed by blood orange, black tea, truffle, and licorice. The 2021 Ginestra is both powerful and refined, with beautifully rounded, powerful tannins and a light minerality. This Ginestra Barolo is beautifully balanced by its fresh acidity and firm structure.
The grapes come from the Ginestra vineyard, located in Monfrote d'Alba. The vineyard is situated at an altitude of around 370 meters above sea level. The Seghesio family has owned Cascina Pajana since the early 20th century and is considered one of the historical owners of the Ginestra cru. The vineyard is planted with a relatively high density of 4,500 vines per hectare, resulting in low yields per vine and high grape concentration. The Ginestra soil is renowned for its combination of power and finesse, consisting of approximately 25% sand, 55% limestone, and 20% clay. The slightly sandy, calcareous marl with a high proportion of limestone contributes to tension, mineral freshness, and very fine tannins.
The 2021 vintage is considered by critics to be a peak year for Barolo, on par with 2016 and 2019. The winter was cold and snowy, which created important water reserves in the soil. The growing season was warm but rarely hot, with little rain and no extreme heat peaks. The autumn was dry with warm days and cool nights; the Nebbiolo was able to hang for a long time and ripen fully while retaining its pleasantly fresh acidity.
The Nebbiolo for Barolo Ginestra 2021 was, in keeping with the estate's tradition, harvested by hand in the second half of October, when phenolic ripeness (color, tannins, aromas) is at its peak. The result: a wine with ripe, but not overripe, fruit expression, plenty of tension, high natural acidity, and an excellent balance between power and finesse.
Renzo and Federico Seghesio work in a very traditional way, with long skin maceration and aging in large vats: During harvest, the grapes from the top, best rows in Ginestra are rigorously selected and picked entirely by hand. In the cellar, they are destemmed with maximum attention to intact berries; approximately 15% remains as whole berries in the fermentation tank. Fermentation & maceration: Traditional fermentation in stainless steel with submerged skin cap for approximately 30–35 days. This results in maximum extraction of color, tannin, and aroma, but with a very soft texture. Malolactic fermentation: takes place in steel for extra precision and fresh, pure fruit notes.
The Barolo Ginestra is aged for approximately 32 months in large 3,200-litre Slavonian oak barrels (Garbellotto), followed by bottle aging in the Cascina Pajana cellars before the wine is released.
Ageing Potential: This Barolo can be enjoyed now, provided it is decanted well in advance (2–3 hours). The optimal drinking window is 2027–2040+, depending on personal preference for more fruit or tertiary notes.
Food and Wine Pairings - Barolo Ginestra 2021 calls for dishes with structure and depth. Some classic and practical suggestions:
- Meat dishes: Brasato al Barolo or other slowly braised beef cheek/sukade, Rack of lamb with rosemary and garlic, Venison steak or other game, with a sauce based on jus, herbs and possibly truffle, Osso buco or veal shank with gremolata
- Pasta & risotto: Tajarin with porcini and/or winter truffle, Pappardelle with game or mushroom ragù, Risotto with funghi, Parmigiano Reggiano and a dash of demi-glace
- Cheese: Matured hard cheeses such as Parmigiano Reggiano, old Piave, Castelmagno or a well-matured Pecorino, Semi-hard, slightly spicy cheeses (for example a matured Toma from Piemonte)
Serve preferably at around 16–18°C in large Burgundy or Barolo glasses to allow the perfume to develop to its full potential.
