# Capalot Vecchie Viti Barolo (2021)

- **Producer:** Burzi
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €75
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, cherry, plum, raspberry, redcurrant, black pepper, vanilla, cedar, smoke, leather, tobacco, forest floor, tar

## About this wine

Burzi is a dynamic, family-run estate in La Morra, managed by siblings Alberto and Caterina Burzi. Alberto took over his grandparents' old vineyards, which had previously been rented out, and set out to craft wines that honor the traditional character of La Morra. The 'Capalot' vineyard is a historic site known for its steep slopes and clay-limestone soils. The 'Vecchie Viti' bottling comes from a parcel of vines planted in the late 1940s, representing some of the oldest Nebbiolo vines in the appellation. This wine captures the essence of La Morra's terroir, combining power with the signature perfume and elegance of the region.

## Interesting facts

- The 'Vecchie Viti' parcel in the Capalot vineyard features vines planted in 1948, making them some of the oldest surviving Nebbiolo vines in La Morra.
- Alberto Burzi chose to return to traditional large Austrian oak casks (botti) to preserve the pure, unmasked expression of the Nebbiolo grape.
- The Capalot vineyard is exceptionally steep, requiring meticulous, labor-intensive hand-farming throughout the entire growing season.

## Food pairing

This powerful, high-acid, and highly tannic Barolo requires rich, protein-heavy dishes to soften its structure. The high fat content in braised meats, lamb, or duck binds with the wine's firm tannins, making the wine taste smoother and fruitier. Earthy components like wild mushrooms and truffles mirror the complex tertiary potential of Nebbiolo, while the wine's vibrant acidity cuts through rich, buttery sauces and cheeses.

## Wine making process

The winemaking at Burzi strikes a balance between traditional methods and modern precision. Grapes from the old vines in Capalot are hand-harvested and carefully sorted. Fermentation takes place in temperature-controlled stainless steel tanks with native yeasts, accompanied by a long maceration on the skins to gently extract tannins and complex compounds. The wine is then aged for approximately 24 months in large, neutral Austrian oak casks (botti), avoiding any dominant new oak influence, followed by significant bottle aging before release.