COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Nebbiolo
PRODUCER
Alberto Burzi
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Azienda Agricola Alberto Burzi is run by the sibling duo Alberto and Caterina Burzi in La Morra, Piedmont. For decades, their grandparents leased their highly coveted vineyards to famous traditional and modern producers. In 2012, Alberto reclaimed these vines to begin estate-bottling, focusing on traditional, hands-off winemaking. La Serra is a single-vineyard Cru situated at 450 meters above sea level, making it one of the highest-elevation sites in La Morra. The 2020 vintage represents only the second release of this single-vineyard bottling. Its unique, cool eastern exposure and calcareous-clay soils rich in active limestone provided a crucial buffer against the heat of the 2020 growing season, preserving exceptional freshness and structural elegance.
ALCOHOL
15.0%
AVG. PRICE
€70
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
La Serra is one of the highest-elevation vineyards in La Morra, sitting at 450 meters above sea level.
Fact 02
The 2020 vintage is only the second-ever release of this single-vineyard Barolo by Alberto Burzi.
Fact 03
Instead of hedging, the vines are braided (tressage) to naturally slow sugar development and retain acidity.
Fact 04
For decades, the family's prized vineyards were leased out to legendary Barolo producers before Alberto reclaimed them in 2012.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The grapes are hand-harvested from vines planted in 2013. In the vineyard, Alberto employs tressage (braiding the tops of the vine shoots instead of hedging) to slow sugar accumulation and preserve natural acidity. In the cellar, the Nebbiolo grapes are fully destemmed, crushed, and fermented spontaneously with native yeasts in temperature-controlled stainless steel vats. Maceration is extended, lasting between 35 and 45 days, utilizing the traditional submerged cap (cappello sommerso) method in the final stages. The wine is aged for 18 to 24 months in 20-hectoliter steam-treated Stockinger Austrian oak casks, followed by a settling period in neutral concrete tanks. It is bottled unfined and unfiltered with minimal sulfur added only at bottling.
