Casa E. di Mirafiore
Barolo Lazzarito 2021
Other years:
2016| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for two years in medium and large oak barrels (from 2,000 to 14,000 litres), followed by a further period of maturation in the bottle before being released for sale. |
| Other years | 2016 |
- Name and origin: Barolo DOCG cru Lazzarito, Serralunga d’Alba, Piedmont
- Grape variety and characteristics: 100% Nebbiolo, organic and vegan red wine, 15.5% vol
- Aroma: ripe plum, tobacco, dried mushrooms, mint and cinnamon
- Ageing: 2 years in large Slavonian oak barrels, followed by bottle ageing
- Pairings and temperature: ideal with red meats and game; serve at 18-20°C after 1 hour decanting
Description
What kind of wine it is
Mirafiore Barolo Lazzarito is an organic red wine from Piedmont, made from Nebbiolo grapes. This Barolo displays structure and precision, supported by a dense tannic texture that gives the palate compactness and deep harmony. Its aromatic profile is distinguished by notes of ripe plum, tobacco and dried mushrooms, interwoven with hints of mint, rosemary and cinnamon. In the glass, it shows a ruby red colour with elegant garnet reflections. Ideal for pairing with red meat dishes, game and mature cheeses, it has excellent ageing potential and is perfectly suited as a conversation wine.
Where it comes from
The grapes come from the Lazzarito cru, in Serralunga d’Alba, among the hills of Piedmont. The vineyards are situated at an altitude between 350 and 400 metres, with south and south-west exposures that ensure optimal ripening. The soils, of Miocene-Helvetian origin, are characterised by the presence of white-grey calcareous marl, a geological matrix that gives the wine its renowned structure and intense tannic texture. Mirafiore adopts an approach based on sustainable viticulture, managing the vineyards organically to best express the authenticity of the land and the identity of the grape variety.
How it is produced
After destemming and crushing, the must undergoes frequent pumping over to optimise phenolic and colour extraction. During fermentation, the temperature is gradually lowered and delestage operations are carried out to encourage yeast oxygenation. The process continues with a long submerged cap maceration for over forty days, followed by malolactic fermentation in concrete vats. Ageing takes place for two years in large Slavonian oak barrels, a stage that stabilises the wine and enriches its complex aromatic profile before the final rest in bottle.
History and Curiosities
Founded in 1878 in Serralunga d’Alba, Casa E. di Mirafiore produces a prestigious Barolo DOCG that encapsulates the essence of the illustrious Lazzarito cru. This historic estate practises organic and sustainable viticulture, enhancing vegan-certified grapes through fermentation in cement and ageing for two years in large Slavonian oak barrels. The extraordinary 2021 vintage was celebrated by international critics, earning prestigious accolades such as 96 points from Wine Spectator and the Tre Bicchieri from Gambero Rosso.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
92/100
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.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 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 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Casa E. di Mirafiore |
| Story | History and Curiosities Founded in 1878 in Serralunga d’Alba, Casa E. di Mirafiore produces a prestigious Barolo DOCG that encapsulates the essence of the illustrious Lazzarito cru. This historic estate practises organic and sustainable viticulture, enhancing vegan-certified grapes through fermentation in cement and ageing for two years in large Slavonian oak barrels. The extraordinary 2021 vintage was celebrated by international critics, earning prestigious accolades such as 96 points from Wine Spectator and the Tre Bicchieri from Gambero Rosso. |
| Origin | Lazzarito, Serralunga d'Alba (Cuneo), Piedmont, Italy |
| Soil composition | Soils of Miocene-Helvetian origin, rich in greyish-white calcareous marls |
| Fermentation temperature | Approximately 32-33°C, then reduced to about 25°C |
| Production technique | Fermentation in cement tanks with pumping over and rack and return; prolonged maceration with submerged cap; malolactic fermentation in cement containers; ageing in large Slavonian oak casks |
| Wine making | The destemmed and crushed grapes are heated to around 32-33°C with very frequent pump-overs at the start to optimise the extraction of tannins and colour; as the alcohol content increases, both the temperature (down to 25°C) and the frequency of pump-overs are reduced. During fermentation, délestage is carried out to improve polyphenolic extraction and to oxygenate the yeast. This is followed by a prolonged maceration on the skins with the cap submerged for 40-45 days; malolactic fermentation then takes place in cement tanks at around 20°C. |
| Aging | Aged for two years in medium and large oak barrels (from 2,000 to 14,000 litres), followed by a further period of maturation in the bottle before being released for sale. |
| Year production | 200000 bottles |
| Allergens | Contains sulphites |