Description
Barolo Capalot Vecchie Viti 2015 Burzi
Variety: Nebbiolo 100%
Pale ruby red, with iridescent garnet shades.
The nose stigmatizes its origin and at the same time its remarkable class. The old screws draw details to others that are impossible. Lush and well defined, it has super classic aromas of violet, red plum and wild berries. China and rhubarb add complexity and typicality, and together with spices and porcini mushrooms raise the level of quality.
On the palate it is very well structured, with tannins in evidence. Minerality and freshness help to support a rich and voluminous material, for a balance to underline. The harmony between the individual parts produces a more than fascinating overall sound.
The memory it leaves is very persistent, with aromas of rhubarb, violet and spices.
Among the Barolos, Burzi’s Capalot stands out for the wonderful harmony of the whole. Excellent vintage ready to be drunk, but with remarkable ability to evolve over time for at least another 15 years.
Accompany the tajarin with truffle, the Fassona fillet cooked in a pan and blended with the same nebbiolo. Also excellent with small feathered game: stuffed thrushes and larded snipe.
Barolo Capalot Vecchie Viti 2015 Burzi
The phenotype present in the vineyard is 100% Lampia, while the cultivation area is in the municipality of La Morra. Precisely in the Cappallotti locality, where the mention would be Gasprina.
Age of the vine: the plants are older than 70 years. Some failures derived from longevity have been replaced with rooted cuttings derived from mother plants. ed
Density: the piate are 5000 plants per hectare.
The type of cultivation is espalier with guyot pruning with 8 buds, with a yield of about 40 hectoliters per hectare.
After the harvest, carried out manually, it macerates for 15 days at a controlled temperature in stainless steel containers with the submerged cap technique by means of splinting. It is decanted into non-toasted Slavonian oak barrels, with a capacity of 30 hectoliters, where it carries out the malolactic transformation and refines for the time necessary to become one of the best wines in the world.
