Lo Zoccolaio winery was named after the area it was established in, close to the village of Bricco di Barolo, and includes 27 hectare vineyards in the Barolo Zone.
The vineyards have a south west exposure on the slopes of Bricco di Barolo that ascends from the Barolo Castle towards Monforte.
The winery produces true gems, oenological masterpieces whose taste makes every special moment unforgettable.
Content:
The Zoccolaio Tree
The tree on the Lo Zoccolaio label is a large white poplar, grown with a double trunk. In fact, in old farmsteads, they used to plant a tree in the center of the courtyard to provide shade on long, sunny summer days.
The tree is represented as in the Jewish and Indian iconography of the inverted tree: rooted in the sky (the spiritual dimension) and extending its branched on the ground, that is the known world. It is the tree of life or the tree of knowledge. The graphic of the labels traces back to this tradition that characterizes Lo Zoccolaio identity
Barolo Ravera Riserva 2017
Lo Zoccolaio winery follows the traditional process precisely. In the vineyard, grapes are treated with love and respect, which means that Lo Zoccolaio’s guidelines do not involve the use of herbicides. Furthermore, controlled ground cover is maintained between the rows through cover cropping, respecting the rhythms of nature.
Harvesting is strictly manual: only the best grapes, with lower yields but better quality, are selected.
Winemaking
The grape harvest is followed by destemming and soft pressing, then fermentation in stainless steel tanks at a controlled temperature of 28 °C.
The must remains in contact with the skins for 18 days. After racking, the cellar conditions are created for a perfect malolactic fermentation.
Aging
The wine ages in large Slavonian oak barrels (2,500 liters) for 42 months and refines in bottles for 6 months before being sold.
All steps are taken with care, leaving nothing to chance. Everything is done in accordance with tradition, utilizing the most modern methodologies and tools.
Organoleptic Characteristics
Bright and crystalline ruby red color.
Intense, full, and persistent aroma: reminiscent of dried roses, alpine flowers, and noble wood.
Great structure, well-balanced thanks to mature tannins. Good acidity, accompanied by nuanced and persistent aromas. Ravera is a pleasant and charming wine.
Pairings
Ideal with hearty dishes of red meat and aged cheeses. Perfect as an after-dinner drink. A wine for meditation.
Barbera d’Alba Superiore Siculé
The production area is in the municipalities of Barolo and Monforte. The vineyards have a South, Southeast exposure. The yield is 45 quintals per hectare.
Harvest
Harvesting takes place between October 4th and 12th. Grapes are handpicked in 12-kilo crates.
Winemaking
Only Barbera grapes are used to produce this wine. After harvest, fermentation begins with skin contact for 10 days at a controlled temperature.
Aging
18 months in small French oak barrels.
Organoleptic Characteristics
Intense and brilliant ruby red.
Intense varietal aromas of rose, ripe red fruits, and hints of vanilla.
Fresh and soft taste, of great balance and good freshness and persistence.
Pairings
Ideal with fresh pasta with meat sauce, meat-filled ravioli, boiled meats, roast beef, and pork.
Langhe Baccanera
This wine is a blend of 4 types of grapes (Barbera, Merlot, Nebbiolo, Cabernet Sauvignon) from the estate’s vineyards located only in Barolo and Monforte d’Alba.
Baccanera is a unique wine with the highest quality and longevity. This is thanks to both the long aging in barriques and this unique grape blend. The bottle is also one-of-a-kind for shape and weight: it recalls old bottles and has been chosen to enhance its organoleptic qualities and characteristics.
Harvest
Harvesting is strictly manual, at the end of September. Only the best grapes from each vineyard are picked. Grapes are selected based on the harvest from the 4 vineyards.
Winemaking
After harvest, destemming and soft pressing begin. Then, fermentation starts with skin contact for each type of grape separately.
Aging
After malolactic fermentation, the wine is blended and matures in French oak barriques for 18 months before bottling.
All steps are taken with care, leaving nothing to chance. Everything is done in accordance with tradition, utilizing the most modern methodologies and tools.
Organoleptic Characteristics
Intense and dense ruby red color.
Aromas of wild berries with notes of red plum, accompanied by hints of hay and spicy traces.
On the palate, it is fresh, savory, and full-bodied, with a pleasant tannic vein and good consistency that provides a long finish.
Pairings
Ideal with hearty first courses, medium-cooked red meats, game, and semi-aged cheeses.
Amo la buona cucina e le tradizioni enogastronomiche italiane, per me vino e dessert non sono solo un contorno ma la parte più interessante del buon vivere.
