Barolo Lazzarito

The grapes come from the single vineyard Lazzarito in Serralunga d’Alba, a south-west-facing, amphitheatre-shaped vineyard on calcareous-clay soils at an altitude of around 260 to 390 metres. Fermentation lasts around three weeks with skin contact in stainless steel, including pre- and post-fermentation maceration and the traditional method with a submerged cap. Malolactic fermentation takes place in wood, after which the wine matures for approximately 30 months in large casks. It is powerful and muscular, with balsamic notes of sage, eucalyptus, wild mint and white pepper, taut minerality and deep, angular tannins.