Wines

Barolo Docg 2018

In The Cellar the maceration is carried out at controlled temperature for 15 days in steel tanks with daily and manual pumping over; the maceration is followed by the delestage during high fermentation. The maximum temperature during the fermentation process is 29 ° C. This, not only, allows us to get a good polyphenolic extraction, but it also limits excessive volatilization of fruity aromas. The malolactic fermentation and the aging are made in big Austrian’s oak barrels of 30 HL in order to preserve perfumes and qualities typical of the native territory.

Technical Specifications
Grape variety100% Nebbiolo Lampia
Zone of productionLa Morra
The VineyardThe Vineyard the grapes come from different vineyards in the area of La Morra with a variable age between 25 and 60 years, such as “Rive”, “Roncaglia” and “Rocchettevino”.
The PruningThe Pruning: the training method is the Guyot, with a plantation density of 5000 stumps/Ha, typical of Langhe. Each stump is pruned leaving 8 buds, this leads to a total production of 50HL/Ha.
Purposetraditionally Barolo was obtained blending grapes that came from several valuable plantations in order to emphasize the strengths of each vineyard. Only later people started to give value to the qualities of a single cru. In this case, I decided to go back to tradition and highlight the structure and aromas of the different vineyards to create a classic Barolo, representative of the area La Morra.
Barolo

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. 

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