Lo Zoccolaio
In the Langhe, where Barbera d’Alba gains tension on limestone and marl, Lo Zoccolaio speaks with the voice of a true cascina. Vineyards around Bricco di Barolo sit warm on a south‑west aspect between Barolo and Monforte d’Alba, yet elevation and cool nights keep freshness and definition firmly intact.
Work in the rows is resolutely Piedmontese: parcel-by-parcel care, a sustainability-minded approach, selective hand harvesting and an emphasis on ripe balance rather than overripeness. In the cellar, extraction is kept precise, often with native yeasts, followed by maturation that respects fruit and structure—from stainless steel to larger, neutral oak, depending on the cuvée.
The result shows Barbera as a terroir translator, not a loudspeaker: juicy, focused and framed by the quiet nobility of the Langhe.Lo Zoccolaio
In the Langhe, where Barbera d’Alba gains tension on limestone and marl, Lo Zoccolaio speaks with the voice of a true cascina. Vineyards around Bricco di Barolo sit warm on a south‑west aspect between Barolo and Monforte d’Alba, yet elevation and cool nights keep freshness and definition firmly intact.
Work in the rows is resolutely Piedmontese: parcel-by-parcel care, a sustainability-minded approach, selective hand harvesting and an emphasis on ripe balance rather than overripeness. In the cellar, extraction is kept precise, often with native yeasts, followed by maturation that respects fruit and structure—from stainless steel to larger, neutral oak, depending on the cuvée.
The result shows Barbera as a terroir translator, not a loudspeaker: juicy, focused and framed by the quiet nobility of the Langhe.
