# Burzi Barolo Capalot (2019)

- **Producer:** Alberto Burzi
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €80
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, black pepper, vanilla, cedar, smoke, leather, tobacco, forest floor, mushroom

## About this wine

Azienda Agricola Alberto Burzi is run by the dynamic brother-and-sister team of Alberto and Caterina Burzi, who took over their family's historic vineyards in La Morra in 2012. Alberto, who studied oenology in Alba, champions a postmodern approach that respects ancestral traditions while employing modern precision. The Capalot single-vineyard parcel represents the crown jewel of the estate. Originally planted by their grandfather Luigi right after World War II, these ancient vines were leased for many years to the legendary modernist producer Roberto Voerzio. Upon the expiration of the lease, Alberto reclaimed the plot to craft this highly sentimental, limited-production flagship bottling.

## Interesting facts

- The Capalot old-vine parcel was leased for years to legendary modernist Roberto Voerzio for his cult Barolo Riserva.
- Planted right after World War II by Alberto's grandfather Luigi, these are the oldest vines on the Burzi estate, aged 80 to 90 years.
- The estate uses unroasted Austrian oak Stockinger casks, steam-treated to prevent any charred oak aromas from masking the Nebbiolo fruit.

## Food pairing

This powerful, high-acid, and highly tannic Barolo requires dishes with significant protein and fat to soften the structural elements. Rich meats like beef, lamb, and wild game are ideal, while earthy components like truffles and mushrooms mirror the wine's complex tertiary potential. Avoid delicate or highly spicy dishes.

## Wine making process

The winemaking process for the Capalot Vecchie Viti is deeply rooted in traditional Piedmontese methods. Spontaneous fermentation is carried out using native yeasts in temperature-controlled stainless steel tanks. This is followed by an exceptionally long, traditional maceration of 35 to 45 days utilizing the submerged cap (cappello sommerso) technique to gently extract structural depth. The wine is then aged for 24 months in unroasted, steam-treated 30 HL Austrian oak casks from the renowned Stockinger cooperage, ensuring no charred wood aromas mask the delicate Nebbiolo fruit. After aging, the wine is refined in concrete tanks before bottling and undergoes an additional 24 months of bottle aging prior to release.