2011 Agostino Bosco "La Serra" Barolo

SKU #1244553 93 points James Suckling

 There's pretty balance and minerality to this spicy, finely textured and ripe wine. Full to medium body, fine tannins and a bright finish. This small producer continues to rock it.  (4/2015)

92 points Vinous

 Agostino Bosco's 2011 Barolo La Serra is a terrific example of this high-altitude La Morra site. Specifically, the piercing veins of tannin that are such a signature of La Serra are very much in evidence. Red cherry, white pepper and chalk add to the wine's sculpted personality. The 2011 is a bit classically austere - as La Serra Barolos usually are - but it is also full of nuance.  (3/2016)

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Price: $54.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 4/4/2016 | Send Email
The La Serra Vineyard inhabits a windy hillside location with soils comprised primarily of limestone and clay and the result is an elegant Barolo with ample underlying structure and longevity. The 2011 Bosco La Serra surprises with it's depth, complexity and freshness considering it hails from a very warm vintage. It's blessed with an expansive palate of delicious spiced cherry fruit along with a fine spine of tannins and acidity, and although approachable now, it will improve with time in the cellar. Having been initially aged in smaller French barrels and then transferred to larger casks, the wood influence is nicely integrated.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 4/3/2016 | Send Email
One of my favorite Barolo vineyards La Serra always shows so much elegance, but in this vintage the level of complexity is off the charts. The nose is full of Middle Eastern spice, and what the Italians call sotto bosco, just wave after wave of intrigue and complexity. On the palate the wine has verve, you know it is Barolo but the sweet tannins are so well integrated you hardly notice them. The wine has facets, vibrant, forceful, it’s not lustrously smooth, but it is amongst those facets where all the flavors shine bright. The finish is a spice, porcini, bright cherry, but wrapped in a warm, richness. Stunning wine capable of aging another 10+ years.
Drink from 2016 to 2030

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 4/1/2016 | Send Email
This wine brings aromas of dried cherry, and rose’s and on the palate you will find raspberries, tar, tobacco, truffle, and a little Langhe dust with a good tannin structure. I love the elegance to this wine, and with all of its varietal purity here, I still might want to decant it for a couple hours or can even age for a couple of years (up to five or six years if you are that patient), and I am thinking it would show best with a wild mushroom risotto or a barbecue tri-tip.

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:


- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.