2018 Eugenio Bocchino - Barolo Lu
$138.00
Named after Lucia, Cinzia and Eugenio’s daughter, Lu is a selection of late-harvest grapes from the La Serra and Fossati vineyards. Adjacent to each other, these sites share similar characteristics: sandy-clay soils, high altitudes, cool climates, and excellent ventilation. The grapes are carefully de-stemmed and macerated with submerged cap for about thirty days before ageing for two years in old botti. Followed by six to twelve months in concrete vats before resting in bottle for an additional year before release. Subtle differences in soil composition have historically led to the cultivation of both Nebbiolo and Barbera in Fossati. A small percentage of Barbera is included in Lu, contributing additional acidity and precision.
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Named after Lucia, Cinzia and Eugenio’s daughter, Lu is a selection of late-harvest grapes from the La Serra and Fossati vineyards. Adjacent to each other, these sites share similar characteristics: sandy-clay soils, high altitudes, cool climates, and excellent ventilation. The grapes are carefully de-stemmed and macerated with submerged cap for about thirty days before ageing for two years in old botti. Followed by six to twelve months in concrete vats before resting in bottle for an additional year before release. Subtle differences in soil composition have historically led to the cultivation of both Nebbiolo and Barbera in Fossati. A small percentage of Barbera is included in Lu, contributing additional acidity and precision.
Named after Lucia, Cinzia and Eugenio’s daughter, Lu is a selection of late-harvest grapes from the La Serra and Fossati vineyards. Adjacent to each other, these sites share similar characteristics: sandy-clay soils, high altitudes, cool climates, and excellent ventilation. The grapes are carefully de-stemmed and macerated with submerged cap for about thirty days before ageing for two years in old botti. Followed by six to twelve months in concrete vats before resting in bottle for an additional year before release. Subtle differences in soil composition have historically led to the cultivation of both Nebbiolo and Barbera in Fossati. A small percentage of Barbera is included in Lu, contributing additional acidity and precision.
