Barolo Lazzarito Riserva

  • Ettore Germano
  • Piemonte, Italy

Method & Production

The grapes are hand harvested and then de-stemmed and lightly crushed before undergoing alcoholic fermentation in vertical steel tanks. Maceration takes place for about 50 -60 days with several pump overs happening daily, to aid in the extraction of color and tannin. After racking and malo-lactic fermentation, the wine is then placed into botti grande (large casks) of 2,000 liter for a period of 36 months.

Tasting notes

Intense garnet red with light orange reflections. Small red berries with hints of sweet spice and licorice. The palate is smooth and velvety with great elegance, on the finish a sweetness to the tannins that linger.

Food matching

Excellent with meats (steak) and aged cheeses.