Burzi Barolo Capalot

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.