Vietti
Barolo Lazzarito 2022
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 4 months in barriques, followed by 32 months in Slavonian oak casks; bottled without filtration in July. |
- Origin: Barolo DOCG, 100% Nebbiolo from the Lazzarito vineyard in Serralunga d’Alba
- Vinification: Cold maceration for 72 hours, fermentation in steel for 28 days at 28–34 °C
- Ageing: 4 months in barrique, 32 months in Slavonian oak; bottled without filtration
- Profile: Intense garnet red colour, hints of figs and plums with elegant balsamic notes
- Specifications: 0.75 l bottle, 15% vol, 43-year-old vines; EU organic and vegan certified
Description
What kind of wine it is
Barolo Lazzarito by Vietti is a red wine with controlled and guaranteed designation of origin from Piedmont, full of character, made exclusively from Nebbiolo grapes, fermented in steel and aged in barriques and oak barrels. On the nose, it expresses itself with depth, releasing intense notes of figs and plums enhanced by fresh balsamic hints. On the palate, it reveals a robust and velvety structure, supported by vibrant acidity and dense, well-integrated tannins. The sip stands out for its pronounced savoury tension, culminating in a persistent and mineral finish that pairs harmoniously with game, slow-cooked meats and mature cheeses.
Where it comes from
This proud Barolo originates from the Lazzarito vineyard, located in the municipality of Serralunga d’Alba. The plot unfolds like a natural amphitheatre with south-west exposure, hosting historic vines cultivated organically. The roots delve into calcareous-clay soils rich in minerals, at an altitude between two hundred and sixty and three hundred and ninety metres. This combination favours excellent ripening of the grapes, ensuring a precise aromatic definition and an extraordinary capacity for evolution over time.
How it is produced
After a rigorous manual harvest, the grapes undergo a cold pre-fermentation maceration. Fermentation takes place in temperature-controlled steel tanks, using the submerged cap technique to prolong contact with the skins. Following malolactic fermentation, the wine initially matures in barriques before completing its long ageing in large Slavonian oak barrels. Bottling is carried out without filtration, preserving its integrity and complexity, making it suitable even for a vegan diet.
History and Curiosities
With over 150 years of Piedmontese winemaking tradition, Vietti enhances the prestigious Lazzarito cru in Serralunga d’Alba. This evocative limestone-clay amphitheatre, perfectly south-west facing, is home to vines lovingly cultivated according to the principles of organic farming. From these deep roots comes a Barolo DOCG of masterful breadth and longevity. The 2021 vintage, bottled without filtration, conveys the authentic soul of the terroir: an exceptional wine awarded 97 points by James Suckling and Robert Parker, capable of enchanting any collector.
Awards
-
2022
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1873
- Oenologist: Eugenio Palumbo
- Bottles produced: 600.000
- Hectares: 75
We train our expertise and winemakers’ sensitivity, while looking after every detail. That’s the style that makes our winery stand out.
We have always opted for the most natural and artisanal processing techniques. This commitment stems from continuous observation, patient waiting, and from the respect for the natural cycle followed by our plants. We know every vineyard, observe each of them in their unique growing season, and respect them.
We respect our land, the techniques, and the ancient knowledge that, along with continuous training, make our wine unique. We take care of the work that we do, aligned with the values of respect, inclusivity, fairness, and social well-being.
This is part of our philosophy and approach because what makes our wine great is the complete respect towards our territory. While working, we aim to reduce the interventions on the vineyard, and we use natural resources with care and consideration. Read more
| Name | Vietti Barolo Lazzarito 2022 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Story | History and Curiosities With over 150 years of Piedmontese winemaking tradition, Vietti enhances the prestigious Lazzarito cru in Serralunga d’Alba. This evocative limestone-clay amphitheatre, perfectly south-west facing, is home to vines lovingly cultivated according to the principles of organic farming. From these deep roots comes a Barolo DOCG of masterful breadth and longevity. The 2021 vintage, bottled without filtration, conveys the authentic soul of the terroir: an exceptional wine awarded 97 points by James Suckling and Robert Parker, capable of enchanting any collector. |
| Origin | Vigneto singolo Lazzarito, Serralunga d’Alba (Piemonte) |
| Soil composition | Calcareous-clay soil |
| Plants per hectare | 4,500 plants per hectare |
| Yield per hectare | 20 hl/ha |
| Fermentation temperature | 28–34 °C |
| Fermentation | 28 days |
| Production technique | Cold pre-fermentation maceration for 72 hours; fermentation in stainless steel at a controlled temperature using the traditional submerged cap technique; bottled without filtration. |
| Wine making | Cold pre-fermentation maceration for 72 hours; alcoholic fermentation for 28 days in temperature-controlled stainless steel vats (28–34 °C) using the traditional submerged cap technique; malolactic fermentation in barriques; ageing for 4 months in barriques and 32 months in Slavonian oak casks; bottled without filtration. |
| Aging | Aged for 4 months in barriques, followed by 32 months in Slavonian oak casks; bottled without filtration in July. |
| Total acidity | 5.5 gr/L |
| Dry extract | 34.5 gr/L |
| Allergens | Contains sulphites |