We moved into the wines with the 2011 Dolcetto d'Alba and the 2011 Barbera d'Alba. The Barbera, in contrast to most of the Schiavenza wines, is sourced entirely from Perno at the moment, in Monforte. Schiavenza, which does not buy in grapes, has a parcel in Perno in addition to the holdings in Serralunga. In 2012, Schiavenza added to their owned vineyards in Serralunga by purchasing two parcels that total about 0.6 hectares. Inside of the new vineyards there was some Barbera planted, so that in the future, after some time, their Barbera may be a blend of Monforte and Serralunga fruit. But for now the bottling is a strictly Monforte Barbera.
besides what I've already collected about the Schiavenza Barolo Chinato, because you know I am into that. A Barolo Chinato has been produced at Schiavenza since 1956. The recipe calls for 15-18 herbs, depending on the year. As with Cappellano, the family buys herbs from many different sources, so as to protect their recipe. Those herbs are crushed by hand with a mortar and pestle. Then they take a demijohn half filled with water and blend in alcohol that has been macerated for 2 to 3 months with the herbs and taken the form of a kind of concentrated syrup. To this mixture is added the wine, some sugar, and some more alcohol. The finished product is usually either 17% or 17.5% alcohol. About 2,000 bottles of the Chinato are produced each year, and none leaves Italy. The Japanese importer asked about bringing some in, but the quantity of extra paperwork was so much that the winery just said no.
I really appreciated Walter sharing some of these details with me. If you really want to know about the crus of Serralunga, then this is a producer whose interpretations you should seek out.