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Barolo Lazzarito 2015 - Vietti

Barolo Lazzarito 2015 - Vietti

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€195.00
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From the single Lazzarito vineyard of Serralunga d’Alba, with 4,500 plants per hectare of 39 years of age. Lazzarito is a fabulous valley with south-west exposure, with a calcareous-clayey soil. Area of 1.7 hectares. The production is about 20 hl per hectare


WINE DESCRIPTION

It comes from Nebbiolo grapes grown in the Lazzarito vineyard of Serralunga d'Alba, with 4,500 plants per hectare of 38 years of age. Lazzarito is a fabulous valley with south-west exposure and limestone-clay soil, the Vietti Company has an area of 1.7 hectares with average production of about 20 hl per hectare. In the cellar the wine stays 27 days in a steel tank in contact with the skins, 3 of which are pre-fermentative and 18 fermentation and post-fermentation maceration at a temperature between 30/32 ° C; daily air replacements follow with the application of an ancient system called "submerged cap". Malolactic fermentation is carried out in barriques, then the wine is aged 32 months in wood, 8 of which are spent in barriques and 24 in large oak barrels. Bottled without filtration in July 2013.

TASTING NOTES

Intense garnet red color. Extremely round with a robust and velvety structure; intense aroma with notes of figs and plums. Elegant and with soft and sweet tannins. Long finish.

AGING CAPACITY

Wine with excellent evolutionary prospects.

SMALL TIPS

Taste it at a temperature of 16 ° C combined with golden veal sweetbreads.

TO KNOW MORE

The Nebbiolo clones used are: Lampia 50%, Rosé 20%, Michet 30%

Data sheet

Winery
Vietti
Denomination
DOCG Barolo
Variety
100% Nebbiolo
Nation
Italy
Production area
Castiglione Falletto (CN)
Region
Piedmont
Year
2015
Gradation
14,0%
Bottle
75 cl
In Vineyard
Manure as a natural fertilizer, use only copper and sulfur as a pesticide
Vinification
fermented for 4 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in oak.
Yeast
Indigenous
Aging
The wine is aged for approximately 30 months between French oak barriques and Slovenian oak casks
Match with
Meats
Typology
Red
Serving Temperature
Temperatura 16°C.
Ideal consumption
Da 2020 a 2034
Our judgment
95/100 Very Big Wine
Allergens
Sulphites

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