|Soil:||Grey / blue marl|
|Avg. age of vines:||1/3 20 years 2/3 60 years|
|Vinification:||No fining, no filtering|
de-stemmed the day after into open fermenter either wood or stainless. After a
few days of maceration when the cap rises Lapo start plunging daily from once a day
up to 4 times in middle of the fermentation.
Drained off to press when bone dry, usually after 4 weeks on skins. Lapo does combine free run and pressings.
Racking of the wines happens at least couple of times in between the pressing off and the completion of Malolactic fermentation before the entonnage happens.
Only neutral barrels are used.
The wines are made with no addition of selected yeasts, malo bugs, copper
sulphate, fructose, tannins and the sulphites are kept to a minimum.
Rocca and Fossati , which are spontaneously fermented in open fermenters. Despite the hot July and August vines were not stressed and the fruit conditions were
excellent, picked early in October. This Barolo shows pure fruit
character, great depth and beautiful tannins, an absolute beautiful expression of the Nebbiolo grape.
By the same producer
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All products have been produced in accordance with the TERRA sustainability standards.
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