Wines
Barbera D'Alba Plaustra Doc
In The Cellar a maceration at controlled temperature is carried out for 6 days with daily and manual pumping over. The alcoholic fermentation reaches 28 °C, a temperature that allows us to safeguard perfume and flavour. The malolactic fermentation and the ageing are made in steel tanks where part of the lees is mixed up in order to achieve a full and round body in opposition with the typical freshness of the Barbera.
| Grape variety | 100% Barbera clone AT84 |
| Zone of production | Santa Maria in La Morra on the hillside historically known as Plaustra, west exposition. |
| The Vineyard | The Vineyard is relatively young, in fact it was planted only in 2008. It’s a high-density plantation, 8,000 stump/Ha, in order to reduce the production of every grapevine for a better ripening. |
| The Pruning | the training method is the Guyot with 5 buds. After summer thinnings, every plant produces 1,2-1,3 kg of grape. |
Alberto Burzi
My name is Alberto Burzi and I like to think every wine has a story to tell.
Every wine is able to express the joys and the difficulties of that vintage, but above all, I wish each wine bring the identity of the earth from which it comes.
I'm back on the footsteps of my grandparents, the roots of my family, and I grow and take care of historic vineyards in the most prestigious cru of Barolo in La Morra.
My aim is to make wines able to represent the bond between land and vine, and whose elegance can dominate the power of tannin
Piemonte
From Asti Spumante to Barolo, the wines of Piedmont are among Italy’s most prolific and best rated. The region’s pedigree is apparent in its 58 DOC and DOCG zones, and although it is only the sixth largest producer in terms of volume, it has the highest percentage of classified wines in all of Italy. No IGT wine area is identified. This westerly region that borders with Switzerland and France is influenced by the Alps and Apennines (the name Piedmont means "foot of the mountain") and its seasons are very distinctive. Hot, dry summers, cold winters, and temperate springs and autumns are common with occasional fog during harvest time.
Undoubtedly it is the red wines that lead the way in terms of quality and cellaring potential with wines made from the noble Nebbiolo grape. The DOCGs of Barolo, Barbaresco, Gattinara, Ghemme and Roero all represent the grape at its finest: they are complex, alluring wines with extraordinary depth and great ageing potential. Barolo ("king of wines and wine of kings") is made in the Langhe hills with its output of 6 million bottles a year far exceeding that of Barbaresco at less than 2.5 million.
