2018 Lapo Berti Barolo Riserva DOCG Piedmont, Italy Cynar natural fermentations are started by

natural fermentations are started by preparing a pied de cuve from the yeasts present on the skins

•Grapes are hand-harvested

this is the estate's core red: first bottled by Elisabetta's parents back in 1960 and their largest production today

2017 Les Vins Pirouettes GlouGlou Saveurs de Raphael Alsace

Vinification: Three varieties are vinified and aged separately in stainless steel tanks before final assembly

2018 Lapo Berti Barolo Riserva DOCG Piedmont, Italy Cynar natural fermentations are started byA few barrels of 2018 La Morra were held back and left to age another 36 months (60 in total), then kept them in bottle for 24 months. The fruit (100%Nebbiolo) comes from MGA blocks in La Morra. The soils are composed of 25% sand and 39% clay, and are dominated by the various expressions of SantAgata Fossili Marls. The grapes are farmed organically, yields are low, the vines are 20 60 years old, and the elevation is 513 meters. Conditions were ideal