The Barolo di Lo Zoccolaio is born from the selection of grapes from vineyards still fairly young (10-12 years old) in Barolo di Lo ZoccolaioBarolo, Monforte d’Alba and Verduno, with an average altitude between 280 and 300 meters above sea level, southwest exposure, and marly-calcareous soils. After the October harvest, strictly done by hand as tradition dictates, the grapes undergo destemming, soft pressing, and fermentation in stainless steel tanks at controlled temperature. After malolactic fermentation, the wine is aged in French oak barrels for 36 months and further refines in the bottle for 6 months before being sold.

BAROLO LO ZOCCOLAIO: TASTING NOTES

The Barolo di Lo Zoccolaio has the traditional garnet red color. Initially severe and ethereal on the nose, it then opens up with notes of wild strawberry, violet, fresh hay, balsamic and spicy hints. Warm, juicy, and persistent on the palate. It is advisable to open it a bit in advance and pair it with aged cheeses, such as Comté, or with local dishes, like cotechino with lentils, and also with venison steak.