From the renowned Paiagallo cru, nestled on the hillside above Barolo, this wine embodies all the nobility of this exceptional terroir. Its garnet-red, tile-red color reveals a complex bouquet of black cherry, blond tobacco, licorice and wilted rose. On the palate, it's full-bodied and structured, with firm yet elegant tannins and a lingering finish of truffle and leather. A harmonious, racy Barolo that promises to evolve.

Vinification: De-stemmed and crushed grapes are heated to 32-33°C, then undergo intensive pumping-over for the first three days to extract color and tannins. The temperature is then lowered to 25°C to avoid excessive extraction. Maceration lasts 20-30 days, with a few delestages to optimize extraction and oxygenate the yeasts. Malolactic fermentation follows immediately, facilitated by temperature control at 20°C in thermo-regulated vats.

Aging: Barolo Paiagallo Mirafiore is aged for two years in Allier oak barrels ranging in capacity from 2,000 to 14,000 liters. The time spent in wood helps to further refine the tannins without accentuating the woody sensation, and to achieve a perfect balance between the aromas of the grapes and those of the wood. After barrel ageing, the wine may be fined to remove any residual hardness, then clarified, bottled and aged for at least a year before release,

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 of great structure and long ageing potential.

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