Casa E. di Mirafiore
Barolo Lazzarito 2016
Other years:
2021| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for two years in medium and large Slavonian oak barrels (2,000-14,000 litres) and subsequently refined in the bottle before being released for sale. |
| Other years | 2021 |
- Vintage and format: Barolo Lazzarito 2016 in a 0.75 l bottle
- Grape variety and designation: 100% Nebbiolo, Barolo DOCG from Serralunga d’Alba (Lazzarito)
- Complex bouquet: ripe plum, tobacco, dried mushrooms, mint and cinnamon
- Traditional ageing: fermentation in cement, 2 years in Slavonian oak
- Serving and pairings: decant for 1 hour, 18-20°C; meats, game, mature cheeses
Description
Origin
Barolo Lazzarito comes from a renowned cru located in the municipality of Serralunga d’Alba, in the heart of the picturesque Langhe hills, a UNESCO-protected area. The vineyards are situated at an altitude between 350 and 400 metres, with a south and south-west exposure that ensures optimal ripening of the grapes. The soil, of Miocene-Helvetian origin, is characterised by light calcareous marl, which imparts a marked tension and clear expressive purity to the Nebbiolo. Mirafiore manages production according to the principles of organic and sustainable agriculture, with the utmost care for environmental respect.
Production Method
In the winery, the grapes are destemmed and crushed, beginning fermentation at temperatures of 32–33 °C. Through intensive pumping over, optimal extraction of colour and polyphenols is achieved. As the process continues, the temperature is reduced to 25 °C and délestage is carried out to oxygenate the yeasts. This is followed by a long submerged cap maceration of about 40–45 days, essential for imparting depth and structure. After malolactic fermentation in cement vats, the wine matures for two years in Slavonian oak barrels, followed by further bottle ageing to harmonise its profile.
Wine Style
Mirafiore Barolo Lazzarito embodies the essence of the classic and elegant still red from Piedmont. This Barolo is a wine of extraordinary longevity, capable of evolving magnificently over time. On the nose, it reveals a complex aromatic bouquet, where notes of ripe plum, tobacco and dried mushrooms blend with hints of mint, rosemary and cinnamon. Visually, it displays a ruby red colour with garnet reflections, while on the palate it impresses with its bold sip and a dense, compact tannic structure that develops with great balance and harmony.
History and Curiosities
Founded in 1878 by Count Emanuele Alberto Guerrieri, Casa E. di Mirafiore has shaped the winemaking history of the Langhe, a charming region now recognised as a UNESCO World Heritage Site. At the end of the nineteenth century, the winery was the beating heart of Serralunga d’Alba, exporting excellent wines to European courts and wealthy entrepreneurs overseas. After the blows of phylloxera and the Great Depression, and seventy years of silence, the estate was reborn in 2008 to produce Barolo Lazzarito DOCG, an authentic expression of Piedmontese tradition.
Awards
-
2016
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2016
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2016
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2016
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2016
4Italian Sommelier Association (AIS) guide
-
2016
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Andrea Conti
- Bottles produced: 200.000
- Hectares: 25
Since 1878, Casa E. Di Mirafiore has been overlooking this UNESCO world heritage landscape with his estates in Barolo and Serralunga, the heart of one of the world's most famous wines: Barolo. It is also thanks to Casa E. Di Mirafiore that the world is aware of Barolo. It is in fact the first winery to export Barolo worldwide.
This estate is synonymous with quality, as it is home to two of the best Cru vineyards in the Langhe: Lazzarito (on one of Serralunga d'Alba's most magnificent slopes) and Paiagallo.
In this town, Serralunga d'Alba, tradition is never forgotten. Even today, the style of Casa E. Mirafiore is defined by fermentation in concrete tanks and enormous Slavonian oak barrels for ageing. Read more
| Name | Mirafiore Barolo Lazzarito 2016 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Casa E. di Mirafiore |
| Story | History and Curiosities Founded in 1878 by Count Emanuele Alberto Guerrieri, Casa E. di Mirafiore has shaped the winemaking history of the Langhe, a charming region now recognised as a UNESCO World Heritage Site. At the end of the nineteenth century, the winery was the beating heart of Serralunga d’Alba, exporting excellent wines to European courts and wealthy entrepreneurs overseas. After the blows of phylloxera and the Great Depression, and seventy years of silence, the estate was reborn in 2008 to produce Barolo Lazzarito DOCG, an authentic expression of Piedmontese tradition. |
| Origin | Lazzarito, uno dei cru più importanti di Serralunga d'Alba |
| Soil composition | Soils of Helvetian Miocene origin, rich in greyish-white calcareous marls. |
| Fermentation temperature | Approximately 32-33°C, then reduced to 25°C |
| Fermentation | 40-45 days |
| Production technique | Fermentation in concrete tanks and ageing in large Slavonian oak barrels |
| Wine making | The destemmed and crushed grapes are heated to around 32-33°C with intensive initial pump-overs; as the alcohol content increases, both the temperature (down to 25°C) and pump-overs are reduced. During fermentation, délestage is carried out to optimise polyphenol extraction and oxygenate the yeasts. This is followed by maceration on the skins with a submerged cap for 40-45 days; then malolactic fermentation is encouraged at around 20°C in cement tanks. Ageing takes place for two years in medium and large Slavonian oak barrels (2,000 4,000 l) and is followed by further ageing in bottle. |
| Aging | Aged for two years in medium and large Slavonian oak barrels (2,000 4,000 litres) and subsequently refined in the bottle before being released for sale. |
| Allergens | Contains sulphites |