Villadoria Barolo Lazzarito 2016 750ml

Lazzarito is one of Serralunga d'Alba's most celebrated crus — a name serious Barolo collectors will recognize immediately from top-tier producers like Vietti and Ettore Germano, both of whom have earned scores in the high 90s from this exact vineyard site. Villadoria's own Lazzarito bottling draws from that same storied ground: a south-south facing hillside with a microclimate and calcareous marl soil of sedimentary origin that the estate credits directly with producing genuinely high-quality fruit.

The vines here average 25 years of age, trained using the Guyot method at a density of roughly 4,500 plants per hectare, hand-harvested and gently destemmed before pressing. Fermentation takes place in stainless steel at a maximum of 28°C, with skin contact running 25 to 28 days to maximize polyphenolic extraction and structure — a genuinely patient, traditional approach. Malolactic fermentation begins spontaneously immediately after primary fermentation completes, and the wine then ages a minimum of 20 months in medium-sized Slavonian oak barrels, finishing in tank for a total maturation period of 38 months before release.

Wine Enthusiast awarded 89 Points, describing "aromas of black-skinned fruit, tilled soil and leather" leading the way, with "the firm palate" offering "sour cherry, clove and sage alongside dusty tannins," recommending it be enjoyed "2023-2030." Cocovino LA's extended tasting describes "brown brick red color," with "aromas and flavors of chocolate, roasted almond, portabella mushroom, and cola" against "a tannic, racy, dry full body," closing with "a peppery, subtle, very long finish with accents of tart cherry, leather, charcoal, and black walnut" and "firm, drying tannins." A CellarTracker community reviewer, tasting a related Villadoria Barolo after a 90-minute decant, found "cherry, raspberry, leather and tobacco on the nose, followed by smoke, oak, pepper and dried rose on the palate, for an elegant mid-long finish with cream and lavender notes," calling it "great Barolo for less than $50" and noting it felt "surprisingly light on the tannins for a Barolo" — genuinely "closer to a Barbaresco" in feel. This is a genuinely serious single-vineyard Barolo from one of Serralunga's most storied crus, at a real value price point relative to the neighborhood's biggest names.

Origins & Craftsmanship

Villadoria Barolo Lazzarito 2016 is produced by the Lanzavecchia family, four generations of viticulturists deeply rooted in Serralunga d'Alba tradition, sourced entirely from the Lazzarito vineyard. The south-south facing hillside, its particular microclimate, and calcareous marl soils of sedimentary origin combine to produce genuinely high-quality Nebbiolo grapes.

Vines average 25 years of age, trained using the Guyot method at a density of approximately 4,500 plants per hectare, yielding roughly 55 hectoliters per hectare. Grapes are hand-harvested, gently destemmed, and pressed softly, with alcoholic fermentation in stainless steel at a maximum of 28°C. Skin contact runs 25 to 28 days to emphasize polyphenolic extraction and structure, with spontaneous malolactic fermentation beginning immediately after primary fermentation. The wine ages a minimum of 20 months in medium-sized Slavonian oak barrels, finishing in tank for a total maturation of 38 months before bottling.

Critics Reviews

Wine Enthusiast — 89 Points:
"Aromas of black-skinned fruit, tilled soil and leather lead the way. The firm palate offers sour cherry, clove and sage alongside dusty tannins." Drink 2023-2030.

CellarTracker community (related vintage, house-style context):
"Cherry, raspberry, leather and tobacco on the nose, followed by smoke, oak, pepper and dried rose on the palate, for an elegant mid-long finish with cream and lavender notes! Still a few years to go, but very approachable and surprisingly light on the tannins for a Barolo. Felt closer to a Barbaresco. Great Barolo for less than $50."

Tasting Profile

Nose
Black-skinned fruit, tilled soil, and leather lead, joined by chocolate, roasted almond, portabella mushroom, and cola.

Palate
Firm and full-bodied, with sour cherry, clove, and sage carrying the entry, alongside tart cherry, charcoal, and black walnut, framed by dusty, drying tannins and moderate oak.

Finish
Peppery, subtle, and very long, closing with lasting leather and spice — a genuinely structured finish reflecting the wine's extended barrel and tank aging.

Quick Overview

Food Pairings

• Braised or roasted red meat
• Aged, hard cheeses
• Truffle-based dishes
• Rich, savory stews