Four generations have succeeded one another at the helm of the Ettore Germano winery over the decades, demonstrating outstanding skill in winemaking. The winery has been located in Serralunga d’Alba, one of the municipalities of the Barolo appellation, since 1856, where the Germano family went from being simple grape suppliers to producers, starting to bottle their own wine in 1975. In fact, it was Ettore Germano who expanded production by purchasing new land, planting new native and non-native vines, and then starting a real business in 1988. They own 19 hectares between Serralunga and Cigli\u00e8 in Alta Langa, where they produce numerous labels such as Bollicine, Riesling, and Barbera, but Barolo is the real focus, mainly because of the hectares distributed in the best Crus of the municipality, such as Cerretta, Prap\u00f2, Lazzarito, and Vignarionda. In the spirit of great respect for the environment, only natural substances are used, with no chemicals. A lot of work is done in the vineyard to obtain healthy grapes, while in the cellar there is continuous research into winemaking techniques, aging in large barrels, and the use of screw caps to enhance the aromas and longevity of certain wines. Today, the winery is run by Sergio Germano and his wife, who continue to convey the true traditional values of a Langa family in a modern way. <\/p>\n","protected":false},"excerpt":{"rendered":"
The Prap\u00f2 vineyard is located in Serralunga, adjacent to the renowned Cerretta parcel, which was once part of the same vineyard. Since 2009, it has been given its own designation due to the significant difference in soil and exposure. Located around the winery, it is 350 meters above sea level with a more sheltered and cooler southeast exposure, with mainly calcareous soils with veins of sandstone, giving the Barolo good tannic structure and dark, ripe fruit. The Ettore Germano winery manages less than 2 hectares of vineyards with 50-year-old vines, producing around 7,000 bottles of Barolo. As for vinification, it takes place in steel tanks for 45 days to promote tannin extraction. After malolactic fermentation, the wine ages for 24 months in large 2,000-liter barrels and then is bottled for a further two years of rest. A true example of Serralunga Barolo, with well-defined, dry tannins and menthol and dark fruit aromas. <\/p>\n
Productive Notes: vinification in steel tanks, aging in 2,000-liter barrels for 24 months and 2 years in the bottle.<\/p>\n
Wine naturally contains solphites<\/p>\n","protected":false},"featured_media":32963,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[3127,3128,3129,3130,3131,3132,3133],"product_tag":[],"class_list":{"0":"post-32964","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-red","7":"product_cat-italy","8":"product_cat-piedmont","9":"product_cat-barolo-piedmont","10":"product_cat-producers","11":"product_cat-italy-producers","12":"product_cat-piedmont-italy-producers","13":"product_shipping_class-standard-en","15":"first","16":"instock","17":"taxable","18":"shipping-taxable","19":"purchasable","20":"product-type-simple","22":"catalog-layout-default","23":"columns-xs-2"},"acf":[],"yoast_head":"\n