Piemonte, thanks to one grape in particular, has long been considered as one of the most premium, high quality wine regions in the old world. In the very north-west corner of Italy, at the foothills of the Alps, it enjoys a warm continental summer but a much colder winter with low rainfall. The mountains help create the famous fog which helps ripen the Nebbiolo of Barolo and Barbaresco. These two powerful, perfumed and tannic wines head up the reds in the region (which outnumber whites by 2:1) and are made for long aging. Whites, including the sweet sparkling Moscato d’Asti are floral, and aromatic. Prices can be astronomical and are framed by a vineyard classification system very similar to that of Burgundy. Cascina Lanzarotti is a family-run estate in Monteu Roero, Piedmont, nestled on a natural hillside amphitheatre of vineyards and orchards since 1883. Drawing on generations of rural tradition and deep technical expertise, they craft terroir-driven wines that express the unique soils and microclimate of Roero. The estate spans key DOCG plots around Monteu Roero, Canale, and Vezza d’Alba, producing refined expressions of Roero Nebbiolo and Roero Arneis. Originally a mixed farm producing fruit, livestock, wheat and a small amount of wine for family use, Cascina Lanzarotti evolved through the 50s and 60s into a respected local winery, selling wine to nearby villages and households. In Springtime, families would visit to fill up demijohn bottles "Vino Sfuso" style - a ritual enhanced by community and local hospitality. By the 90s, Marco and Matteo Lanzarotti expanded production, converting orchards into vineyards and upgrading cellar facilities, all while honouring the estate’s core values of land stewardship and community spirit. Now, wine production is the main focus and in 2021 the estate completed a significant cellar expansion and added modern equipment. Biodiversity has always been a core value and today, colourful birdhouses made from recycled materials dot the vineyards, part of an inclusive initiative involving those local communities. || Tasting note: Nose is bright with white apple, quince and some tropical flavours. On the palate it's tense and mineral driven. Stone fruits like peach and apricot are coming through more as it opens up. Retains fantastic, persistent acidity and the long, mineral aftertaste is typical of Roero's sandy soils. || Winemaking Detail: Harvested in September, this wine is a blend of fruit from vineyards with varied exposures, all rooted in light, sandy soils. Fermentation takes place in temperature-controlled stainless steel tanks at 17–18°C over 10 to 15 days, preserving the purity and freshness of the fruit. Following fermentation, the wine is matured 3 months in stainless steel to retain its brightness and precision, before another 3 months bottle-ageing, which allows it to settle and develop. || Features Peach Apple Tropical Quince Tense
