The hills of the Langhe have been covered with vine for over a thousand years. The ancient Romans planted the first vines in the country going from Pollenzo (the ancients’ Pollentia) to La Morra, and then in the less rugged, warmer territories of Serralunga, Barolo and Monforte.

A document dated September 30, 1880, and preserved in the local land register describes Serradenari as the place “where there is about five days’ worth of Barolo and Barbera.” This document contains detailed illustrations of the ancient vineyards. From it we know that hundreds of years ago vines were planted in exactly the same south-southwesterly vineyards that give us our best Nebbiolo grapes today—the very same that we use to produce our Barolo.

But tradition goes hand in hand with innovation. Serradenari’s north-northeasterly vineyards provide us with the raw materials for our future challenges: Pinot Noir and Chardonnay Langhe.

In the late 19th century, the Diatto-Negri family started exporting the wine it produced almost as a hobby. It was thanks to them that Barolo and other Langhe wines were first introduced into the United States. Today, Serradenari has been reorganized by their descendent, Giovanni Negri.

Production of wine is limited to 30,000 bottles: fruit of great painstaking, experimentation, and craftsmanship.

Serradenari spreads over 13 hectares (32 acres) of land, of which 7.5 hectares (18.5 acres) are woodland and the remaining 5.5 hectares (13.5 acres), vineyards planted with an array of grape varieties. Although all grape varieties produced in these vineyards yield wines of the highest quality, the vineyards themselves vary in altitude, exposure, and soil composition.

Winemaker Roberto Cipresso tends the planting, the vineyards and the wine. Breeder Erhardt Tutzer tends vine cutting and rootstocks. Vinification and ageing takes place in the cellars built in Serradenari’s old stable. Domenica Corrado and Livio Cavallotti are in charge of the pruning, manure, treatment, and thinning of the vines and the harvesting of grapes.

Serradenari is delighted to let visitors follow the various phases of winemaking, from the harvesting of the grapes to the bottling of the wine