levertijd ca. 2 werkdagen
For the Barbera they have chosen to maintain an enormous plant density to make the plant work harder and thus make it stronger, which ultimately produces more concentrated fruit. In addition, green harvesting is applied. In contrast to this modern approach in the vineyard with regard to the Barbera, there is the almost elderly age of the vines on their cru Capalot, which date from before the Second World War.
Alberto looks after the vineyards like a father, which have been family property for decades.
In the cellar the wine is given what it needs. For example, the 2016 Barolo Capalot used almost 50 days of maceration. Something that used to be standard for Barolo wines but is now almost non-existent.
The maturation takes place in large wood and takes at least 18 months, but here too we look at what the wine needs.
In my opinion, the Burzi wines are characterized by their freshness and round mouthfeel. You can feel that in all their wines. They also have a kind of tightness (fresh/vegetable/tannin/juicy) that makes us very happy.
In our opinion, a special winery that you should definitely taste!
The wine
Elegant but rustic Nebbiolo from Burzi. Red-reddish brown color. Fresh aroma of cherry and red fruit, but also with hints of raw vegetables such as celery. Pleasantly stiff in the mouth (young tannin) and layered.
| WINERY | BURZI |
| CRU | LA MORRA |
| GRAPE | NEBBIOLO |
| YEAR | 2019 |
| ALCOHOL | 14% |
| CONTENTS | 750ML |
|
ORIGIN |
Burzi winery
The young Burzi winery is located in the municipality of Santa Maria, part of La Morra. Founded by Alberto and sister Caterina Burzi, descendants of one of the founders of cantina Terre del Barolo in Castiglione Falletto.
For the Barbera they have chosen to maintain an enormous plant density to make the plant work harder and thus make it stronger, which ultimately produces more concentrated fruit. In addition, green harvesting is applied. In contrast to this modern approach in the vineyard with regard to the Barbera, there is the almost elderly age of the vines on their cru Capalot, which date from before the Second World War.
Alberto looks after the vineyards like a father, which have been family property for decades.
In the cellar the wine is given what it needs. For example, the 2016 Barolo Capalot used almost 50 days of maceration. Something that used to be standard for Barolo wines but is now almost non-existent.
The maturation takes place in large wood and takes at least 18 months, but here too we look at what the wine needs.
In my opinion, the Burzi wines are characterized by their freshness and round mouthfeel. You can feel that in all their wines. They also have a kind of tightness (fresh/vegetable/tannin/juicy) that makes us very happy.
In our opinion, a special winery that you should definitely taste!