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2020 Azienda Agricola LaLu Barbera d'Alba #179955729
750ml
Reviews Jancis Robinson "Rich, bitter-sweet cherry fruit that bounds out of the glass. Very sincere. (JR)"
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About Azienda Agricola LaLu
Azienda Agricola Lalú is a young estate founded in Barolo by two friends, Lara Rocchetti and Luisa Sala (Lalù). Their vision is to create carbon-neutral wines that respect the environment. Lara and Luisa first met at the University of Pollenzo, where they submitted a thesis on designing a carbon-neutral winery. They gained experience working harvests at Trediberri, Reva, and Conterno-Fantino in Barolo, as well as Domaine des Comtes Lafon in Meursault and Morey St. Denis with Cecile Tremblay in Burgundy. They credit Dominique Lafon and Claudia Conterno for their invaluable knowledge of vineyard and winemaking practices.
Azienda Agricola Lalú owns and sources their grapes from small plots of land across Monforte d'Alba and La Morra. The vineyards are organically farmed, and the grass is left to grow in the rows. The Barolo is harvested from the Le Coste cru in Monforte d'Alba, while the Barbera d'Alba comes from a 1.5-hectare parcel in the southern portion of the Bussia cru. They also produce a small amount of Langhe Nebbiolo from a 0.5-hectare parcel in the Roncaglie cru in La Morra, as well as Bussia Bovi in Monforte.
Each wine receives a unique regimen, depending on the year and the conditions. The Barbera is vinified in concrete and then aged for eight months before release. The Nebbiolo undergoes partial aging in concrete and the rest in larger Austrian oak barrels. The Barolo is fermented and aged in Austrian oak. Native yeast is used for fermentation, and they sometimes make a pied de cuvee to start the fermentation. A bit of whole cluster is also used when the vintage suits it. Destemming is done by hand in some harvests to avoid astringency.
With their focus on sustainability and minimal intervention, Azienda Agricola Lalú aims to produce unique wines worth collecting. Their limited production of 8,000 bottles annually makes their wines rare and highly sought-after. The dedication and passion of the winemakers are evident in each bottle, showcasing the terroir of Monforte d'Alba and La Morra.
Azienda Agricola Lalú owns and sources their grapes from small plots of land across Monforte d'Alba and La Morra. The vineyards are organically farmed, and the grass is left to grow in the rows. The Barolo is harvested from the Le Coste cru in Monforte d'Alba, while the Barbera d'Alba comes from a 1.5-hectare parcel in the southern portion of the Bussia cru. They also produce a small amount of Langhe Nebbiolo from a 0.5-hectare parcel in the Roncaglie cru in La Morra, as well as Bussia Bovi in Monforte.
Each wine receives a unique regimen, depending on the year and the conditions. The Barbera is vinified in concrete and then aged for eight months before release. The Nebbiolo undergoes partial aging in concrete and the rest in larger Austrian oak barrels. The Barolo is fermented and aged in Austrian oak. Native yeast is used for fermentation, and they sometimes make a pied de cuvee to start the fermentation. A bit of whole cluster is also used when the vintage suits it. Destemming is done by hand in some harvests to avoid astringency.
With their focus on sustainability and minimal intervention, Azienda Agricola Lalú aims to produce unique wines worth collecting. Their limited production of 8,000 bottles annually makes their wines rare and highly sought-after. The dedication and passion of the winemakers are evident in each bottle, showcasing the terroir of Monforte d'Alba and La Morra.