Wines
Barolo Capalot Vecchie Viti DOCG 2017
In The Cellar during the fermentation a constant work of pumping over is manually carried out; the maceration can last between 30 and 60 days according to the vintage and it is carried out in stainless steel (under a controlled temperature) with the technique of “submerged cap”. This technique consists in the closure of the superior part of a tank with oak boards placed in a parallel manner. Then, the steel tank is filled leaving the skins (“the cap”) submerged in the wine: this allows a very elegant passage of the noble substances contained in the skins. The malolactic fermentation and the aging are made in Austrian oak barrels of 30 HL not roasted in order to preserve perfumes and qualities typical of the native earth.
| Grape variety | 100% Nebbiolo Lampia |
| Zone of production | La Morra |
| The Vineyard | The Vineyard the grapes come from a single vineyard in the area of La Morra, precisely in the village Capallotti under the mention “Gasprina”. This vineyard is the oldest of the estate, so much so that the plantation dates back to World War II. 300 meters above sea level, south exposure. |
| The Pruning | The training method is the Guyot, with a plantation density of 5000 stumps/Ha, typical of Langhe. Due to the vines longevity, some have been replaced by new ones coming from buds of the original plants. Every stump is pruned leaving 7-8 buds, this allows to realize a total production of 40HL/Ha. |
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.
