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Organic. Lalù’s Barbera just gets better and better. The new release is the first to include fruit from the new estate vineyard of Bricco Giubellini in Monforte. The vines here lie on Diano sandstone at a lofty 530 metres, an altitude that brings welcome freshness to warmer Piemonte vintages such as 2022 and 2023. The balance of the Barbera is drawn from fruit purchased from Monforte’s San Sebastiano—another site Lara Rocchetti and Luisa Sala believe is exceptional for this variety.
Made with a mix of whole berries and bunches, the wine fermented and matured for eight months entirely in concrete. Gorgeously perfumed, the palate has joyous purity as well as a lovely mouthwatering quality from both the powdery tannins and the variety’s bright acidity, while also hinting at Lalù’s light touch in the cellar. A first-class artisanal Barbera here.