Serralunga d'Alba wines derive their character from an exceptional terroir of limestone soils, southern exposure and favorable microclimate, combined with age-old know-how. This powerful, well-structured Barolo boasts richness and great ageing potential. Its garnet-red color with ruby highlights evolves to orange with age. The nose is expressive, combining vanilla, spices, dried rose and notes of undergrowth. On the palate, it's dry but silky, with pronounced, well-integrated tannins, freshness and a long finish.

Vinification: The grapes, destemmed and crushed, are brought to a temperature of 32-33°C; pumping over begins immediately to extract color and tannins. After three days, the temperature is lowered to 25°C to avoid excessive extraction.

Maceration lasts 20-30 days, punctuated by regular delestages to optimize tannin extraction while oxygenating the yeasts, for a clean, elegant aromatic profile.

Malolactic fermentation follows directly, encouraged at 20°C in temperature-controlled tanks.

Ageing : The wine is then aged in oak barrels ranging from 2,000 to 14,000 liters.

After two years of ageing, it is refined in bottle for a further period before release.

This method softens the tannins without accentuating the woody character, achieving an ideal balance between fruit and wood aromas.

Lazzarito is one of the most emblematic vineyards in the village of Serralunga d'Alba.

Undoubtedly the estate's most prestigious cru, it produces a Barolo with an imposing structure and great ageing potential.

Situated mid-slope, between 350 and 400 meters above sea level, it benefits from a south/south-west exposure. The soil, of sedimentary marine origin (Miocene-Helvetian era), is rich in grey-white calcareous marl.