Ruby-red with garnet highlights, this wine offers a rich, expressive bouquet, marked by clean aromas of ripe plum, tobacco, mint, rosemary, cinnamon and dried mushrooms. On the palate, dense, finely integrated tannins provide a sensation of tight structure, while retaining a lovely smoothness and harmonious balance.

Vinification: The grapes are destemmed and crushed, and brought to a temperature of around 32-33°C. From the outset, frequent pumping over is carried out for the first three days to extract maximum color and tannins. As the alcohol level rises, the temperature is lowered to around 25°C and the frequency of pump-overs reduced, to limit excessive extraction of tannins.

Maceration, which lasts 20 to 30 days, is punctuated by delestages, favoring finer extraction of tannins and good oxygenation of the yeasts, resulting in cleaner fermentation and more elegant aromas.

Malolactic fermentation immediately follows alcoholic fermentation, stimulated by keeping the wine at around 20°C in temperature-controlled vats.

Aging: Barolo Paiagallo Mirafiore is aged for two years in 2,000 to 14,000-liter Allier oak barrels. This period in wood refines the tannins while preserving the aromatic balance, without accentuating the woody notes.

After this phase, the wine can be lightly fined if necessary, to soften the edges and ensure perfect clarity. It is then bottled and aged for at least a year before being sold.

Lazzarito, one of the most important vineyards in the village of Serralunga d'Alba.

This is undoubtedly the estate's most prestigious vineyard, producing a Barolo with great structure and long ageing potential.

Situated mid-slope (350-400 m above sea level) and facing south/southwest, the soil is of marine sedimentary origin (Miocene-Helvetian), with a high content of grey-white calcareous marl.