Vineyard and terroir

The Lazzarito estate vineyard is in Serralunga d’Alba. It occupies a mid-slope position at 350–400 m a.s.l., facing south and south-west. Its sedimentary marine soils date from the Miocene-Helvetian era and contain a high proportion of greyish-white calcareous marl. Average yield is 40 hl/ha.

Grapes

100% Nebbiolo.

Vinification

The destemmed and crushed grapes are heated to approximately 32–33°C, and pump-overs begin immediately. They are particularly frequent during the first three days to extract colour and tannin. As alcohol rises, the temperature is lowered to about 25°C and the volume pumped over the cap is reduced to prevent excessive tannin extraction.

Maceration lasts 20–30 days. Délestage supports tannin extraction while oxygenating the yeast so that fermentation proceeds under favourable conditions and develops clean, elegant aromas. Malolactic fermentation follows alcoholic fermentation immediately, encouraged in temperature-controlled tanks held at approximately 20°C.

Ageing

The wine matures in oak casks holding 2,000–14,000 litres. After the second year, it rests for a further period in bottle. This stage refines its tannins without adding further wood character, preserving a balance between grape and oak aromas.

Technical data

Alcohol: 14% vol. Available format: 0.75 L.

Tasting profile

Ruby red with garnet highlights. Ripe plum, tobacco, mint, rosemary, cinnamon and dried mushroom shape the broad bouquet. Very dense, closely woven tannins create a cohesive palate, balanced by softness. The vineyard gives a structured, long-lived Barolo.