The Barolo Lazzarito follows the traditional winemaking process typical of Vietti: spontaneous fermentation with indigenous yeasts, long maceration on the skins, and aging in oak barrels. After fermentation, the wine matures for an extended period (usually at least 24 months) in large oak casks, which provide solid structure without overshadowing the purity of the fruit and the delicate aromas of Nebbiolo. The wine displays an intense garnet red color, typical of great Barolos, with orange reflections that develop with age. Its aromatic bouquet is complex and captivating, with notes of ripe red fruit (cherry, plum), along with more intricate scents of withered roses, tobacco, black pepper, licorice, and a slight touch of leather. With aeration, more earthy and spicy notes emerge, along with hints of dried flowers and minerality. On the palate, it is rich and structured, with tannins that are well-integrated but still young and firm. The fresh acidity is perfectly balanced by the softness of the fruit, giving the wine a sensation of great elegance. The finish is long and persistent, with mineral notes that linger on the palate—a hallmark of great Barolo from crus like Lazzarito. This Barolo is ideal with rich, structured dishes such as red meats (braised or roasted), game (wild boar, pheasant), and dishes with mushrooms or truffles. It also pairs beautifully with aged cheeses like pecorino or toma piemontese. Perfect for celebrating special occasions, such as anniversaries or elegant dinners, thanks to its complexity and structure, it is also magnificent as a meditation wine in moments of reflection. To enjoy it at its best, it is recommended to serve at a temperature of 18-20°C.
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