# Burzi Barolo Capalot Magnum (2013)

- **Producer:** Alberto Burzi
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €150
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, redcurrant, black pepper, liquorice, vanilla, cedar, smoke, leather, tobacco, forest floor, mushroom, tar

## About this wine

Alberto Burzi's Barolo Capalot is a tribute to old-vine viticulture in La Morra. Sourced from the historic Capalot Cru, specifically the Gasprina micro-zone, these vines were planted during World War II by Alberto's grandfather. Now over 70 years old, they yield concentrated, complex Nebbiolo. Alberto and his sister Caterina run this small estate with a deep respect for Piedmontese traditions, crafting wines that balance La Morra's characteristic elegance with the structural depth of ancient vines.

## Interesting facts

- The Capalot vineyard contains vines planted during World War II, making them some of the oldest surviving Nebbiolo vines in La Morra.
- Alberto Burzi inherited these historic vineyards from his grandfather and chose to revive the family estate rather than selling the grapes.
- Aging is done in large Austrian oak casks (botti) rather than small barriques, preserving the delicate floral and red fruit character of Nebbiolo.

## Food pairing

Barolo's high acidity and powerful, structured tannins require rich, savory dishes with ample fat and protein to soften the wine's grip. Classic Piedmontese pairings like slow-cooked meats, game, and dishes featuring earthy truffles or rich butter sauces harmonize beautifully with the wine's complex tertiary potential and vibrant structure.

## Wine making process

Hand-harvested from 70-year-old vines. Fermentation takes place in temperature-controlled stainless steel tanks with skin contact lasting around 30 days to extract fine tannins and complex precursors. The wine is aged for approximately 24 months in traditional large Austrian oak casks (botti), followed by additional refinement in the bottle. No heavy filtration or fining is used, preserving the pure expression of the Capalot terroir.