The calcareous soils of Serralunga d'Alba are known for producing the longest-lasting and full-bodied Barolos. The Cru Lazzairasco, from which the 60-year-old berries for the Barolo of the same name come, is a sub-zone of the Cru Lazzarito and is cultivated exclusively by Guido Porro.
The hand-picking of the grapes usually takes place in October and only the best grapes are used for further processing. After light pressing and destemming, fermentation is triggered spontaneously by native yeasts in cement and stainless steel tanks. The wine is then transferred to stainless steel containers to stabilize, where it is stored with the cellar windows open during the winter. The subsequent maturation takes place in 25 hl oak barrels from Slovenia and lasts 36 months. The Barolo is then bottled unfiltered and is then sold after six months in the bottle.
This wine has an inviting fruity richness and smells of raspberries and blackberries. On the palate it appears beautifully balanced with ripe fruit and full-bodied tannins. Lots of extra sweetness and warmth in the background. The alcohol is very well integrated, good persistence, long finish. Reverberation. Drinking window: 2023- 2035