Baccanera Langhe Rosso DOC 2015

Lo Zoccolaio

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Baccanara is a blend of 50% Barbera, 30% Merlot, 18% Nebbiolo, 2% Cabernet Sauvignon, all sourced from Lo Zoccolaio's vineyards in the Barolo and Monforte d'Alba areas. The special bottle is reminicent of the bottles of the past and is used to enhance the quality and organoleptic characteristics of the wine. 

Lo Zoccolaio is a small but immaculately maintained cascina (small farmhouse) set into the hill of Bricco del Barolo in the comune of the same name. With 23 total estate hectares, of which only 11.3 are planted to Nebbiolo, Lo Zoccolaio is committed to maintaining  a small production of superb Langhe wines. The Lo Zoccolaio tree is a great white poplar that sprouts two trees from the same roots. It is known as the tree of life, or as a phyiscal representation of  good and evil. Lo Zoccolaio produces only red wines, made from with grapes from their own vineyards located in Barolo, Monforte, Novello and Verduno.

About the Vineyard

After the harvest made strictly by hand as is tradition only the best grapes, from each vineyard, are selected according to the vintage of the 4 vineyards. Thanks to long aging in barrique and this unique blend of grape make this Baccanera a unique wine with highest quality and longevity.

Wine Production

After the harvest, destalking, and soft pressing, each varietal is fermented separately. After malolactic fermentation, the wine is blended and aged in french barriques for 18 months, then bottled. Everything is done with respect for tradition, and with the most modern methodologies and tools.

Tasting Notes

Intense ruby red color, wild fruit and red plum perfumes with hay undertones and spicy notes. It is fresh, and full-bodied on the palate, with pleasant tannins and a good texture and a long finish. 

Food Pairing

Pairs with heavy first courses, red meats, game, and semi-seasoned cheeses.

Vineyard & Production Info
Vineyard name:
Barolo & Monforte
Vineyard size:
5 acres Barolo & 7 Monforte acres
Soil composition:
Calcareous
Training method:
Guyot
Elevation:
984 feet
Exposure:
Southeastern
Year vineyard planted:
1964 1999
Average Vine Age:
30 years
Harvest time:
End of September
First vintage of this wine:
1999
Bottles produced of this wine:
35,000
Winemaking & Aging
Varietal composition:
50% Barbera, 30% Merlot, 18% Nebbiolo, 2% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
82 °F
Maceration technique:
Submerged-Cap Fermentation
Length of maceration:
10 days
Type of aging container:
Barriques
Size of aging container:
225L
Age of aging container:
20% New
Type of oak:
French
Length of aging before bottling:
18 months
Length of bottle aging:
6 months
Analytical Data
Alcohol:
14.0 %
Residual sugar:
<1 g/L
Acidity:
5.6 g/L
Dry extract:
34.0 g/L

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