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.
Barolo Lazzarito Riserva
- Ettore Germano
- Piemonte, Italy
Method & Production
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.
Excellent with meats (steak) and aged cheeses.