The grapes are hand-harvested and destemmed. Only the first pressing, which comprises a little more than half of the juice, goes into the fermenters, and the wine matures for nine months on its fine lees in thermoregulated stainless steel tanks. In the glass, the wine has a limpid, sunny gold color, with flashes of bright green-gold just at the edge. Aromas of Jonagold apples, poached quince, Casaba melons, and Spanish broom emerge at first, then alternate with more fleeting suggestions of citrus zest, white pepper, basil, and chamomile, as the nose evolves in the glass.
On the palate, the wine is vibrant and focused, with a juicy range of orchard fruits and sweet spices that echo the nose, along with plenty of dry extract, deep sea-salt minerality, and ripe tartaric acidity. The layered creamy core of Meyer lemon, ripe peach, and almond butter flavors is seasoned with delicate bitterness, and the long, elegant finish is punctuated with fine mineral grip.
About this wine producer: The estate was established as a mixed-cultivation subsistence farm in the early 1900s by Davide Lazzari’s great-grandfather, who raised livestock and grew cereals, along with a few rows of Marzemino and Sangiovese that supplied a small restaurant operated by his wife. Davide’s grandfather, Fausto, who prefers white wine, added Turbiana to the mix of vines (watch this space), and his father, Giovanni, and his uncle, Dario, began estate-bottling the wine twenty years ago. Today, Società Agricola Lazzari is a certified organic farm, and is far and away the top winegrowing estate in Capriano del Colle. Led by young Davide Lazzari, who understands his role in the stewardship of Capriano del Colle, and as the leader of the renaissance of viticulture in this emerging DOC, the estate is bringing long overdue attention to this tiny corner of Lombardia.