Lazzarito

Lazzarito sits on the southwest-facing slopes of Serralunga d’Alba at 300–380 metres, on the compact Helvetian marls that define the commune’s terroir. The altitude and specific aspect create a slightly cooler, more ventilated microclimate than lower-lying Serralunga sites, preserving a freshness and floral aromatic quality that sets it apart from the sheer force of Vigna Rionda or Falletto.

The Terroir The Lequio Formation marls here stress the vine efficiently, producing wines of real mineral concentration without the extreme austerity of the commune’s most famous crus. The extra elevation translates into finesse alongside power — a combination that makes Lazzarito one of Serralunga’s most complete and age-worthy sites, and one of the most consistently balanced across a range of vintages.

The Critical Take In profile the wines offer rose, dried violet, iron, tobacco, liquorice, and a fine mineral thread that runs the length of an exceptionally long finish. They need fifteen or more years to fully reveal themselves, unwinding from a firm, mineral youth into something perfumed and complex. Vietti’s single-vineyard bottling established the site’s reputation in the modern era and remains its most celebrated expression. What sets Lazzarito apart is its rare completeness within Serralunga: it offers the commune’s trademark power and mineral length, yet wraps them in a perfume and finesse that many of the more famous crus cannot match. That balance makes it not only one of the most rewarding Serralunga wines to cellar, but one of the most satisfying to actually drink once mature. For collectors who prize both structure and grace in a single bottle, it is among the commune’s smartest and most dependable choices.

At the Table Lazzarito’s balance of power and finesse makes it a versatile partner for Serralunga’s traditional cooking: brasato, braised game, and truffle-dressed roasts. Because it combines Serralunga’s structure with an unusual floral grace, it flatters slightly more refined dishes than the commune’s most brutal crus — truffled tajarin and roast fowl included. Still, it is a wine that rewards the cellar: give a serious bottle a decade and ideally fifteen years, decant it two to three hours ahead when young, and serve at 16 to 18 degrees from a large Burgundy-style glass to let its long, mineral finish stretch out across the meal.

Benchmark Producers Vietti (the celebrated single-vineyard bottling), Fontanafredda.