The Lu, short for Lucia, Cinzia and Eugenio's daughter, is a selection of late harvested grapes from the two vineyards La Serra and Fossati. The two sites are adjacent to each other and have similar characteristics (sandy-clay soils, high altitude, cool and well ventilated), although the soil composition is subtly different and has led to the Fossati site traditionally cultivating Barbera as well as Nebbiolo. A few per cent of this also flows into the Lu, giving it additional acidity and straightforwardness. The intention during vinification is the same as for Barolo La Serre: it is fermented spontaneously, macerated for 30 days, whereby the rising grapes are not crushed, but generally kept below the surface and thus undergo an even and gentle leaching. The wine is then pumped into large wooden barrels, where it matures for two years before being transferred to cement vats for a further year. After bottling, the wine matures for another year in the bottle.
Ripe red cherries, rose petals, liquorice and a few more aromas can be found between the nose and palate and provide the basis for a complex, multi-layered and representative interpretation of a classic and traditional Barolo. Acidity and tannins contribute to the wine's balance, but its texture is above all elegant and soft. Even though Lu, like every great Nebbiolo, is above all a promise for the future, it can also be drunk now - with a little air.
Grape variety: 100% Nebbiolo
Vineyard: La Serra & Fossati - two sites above La Morra. Situated at an altitude of around 400 metres, the vines are rooted mainly in clay and sand.
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in steel tanks
Ageing: 2 years in large wooden barrels, 6-12 months in cement and 1 year in the bottle
SO₂: < 50mg/l
Alcohol content: 14.5% vol.
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: 2018 - 2040
Bottle format: 0.75 litre
Membership: La Renaissance des Appellations
Maxime: All winegrowers listed with Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.