# Burzi Barolo Capalot (2020)

- **Producer:** Alberto Burzi
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, lavender, cherry, redcurrant, raspberry, plum, liquorice, cedar, leather, mushroom, forest floor, tar

## About this wine

The Burzi estate is run by the dynamic sibling duo Alberto and Caterina Burzi in La Morra, Piedmont. The Capalot Cru is home to the estate's most prized parcel, originally planted by their grandfather Luigi. For decades, this legendary plot of old vines was leased to the iconic modernist winemaker Roberto Voerzio. Upon graduating with his oenology degree in 2010, Alberto reclaimed the family's land to pursue his dream of crafting classic, non-manipulated Barolo that honors the heritage of the region.

## Interesting facts

- The Capalot vineyard contains the estate's oldest vines, planted just after World War II, averaging over 80 years of age.
- For decades, this prized plot was leased to legendary modernist winemaker Roberto Voerzio before Alberto Burzi reclaimed it in 2010.
- In 2020, Burzi introduced Burgundy-style 'tressage' (canopy braiding) to naturally control yields and preserve fresh acidity.

## Food pairing

This classic Barolo demands rich, savory dishes with high protein and fat content to soften its powerful, high-tannin structure. The high acidity of the wine cuts through rich meats and buttery pasta, while the earthy, truffle-infused notes of the aged Nebbiolo beautifully mirror forest floor, mushroom, and truffle flavors in the food.

## Wine making process

The winemaking process at Burzi focuses on minimal intervention and traditional techniques. Spontaneous fermentation is carried out in temperature-controlled stainless steel vats using native yeasts. The wine undergoes an extended skin-contact maceration of 35 to 45 days utilizing the historic submerged cap (cappello sommerso) technique. It is aged in large, untreated 30 HL Austrian oak casks from Stockinger to preserve terroir purity, followed by natural clarification in concrete tanks before bottling without fining or filtration.