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Barbera d'Alba, Lalu
Lalu
Lalù is a young Langhe project founded in 2019 by Lara Rocchetti and Luisa Sala, two winemakers who arrived without inherited vineyards but with a clear point of view. After meeting at the University of Gastronomic Sciences in Pollenzo, they built experience through harvests in both Piemonte and Burgundy, working with producers such as Comtes Lafon, Cécile Tremblay and Trediberri before establishing their own winery between La Morra and Serralunga d’Alba. Their work centres on a small number of vineyard sites, including their own Roncaglie parcel planted in 2015, and reflects a measured, detail focused approach that sidesteps the usual modernist versus traditionalist framing. Instead, the emphasis is on site, balance and control in both vineyard and cellar, with each parcel handled separately and vinified with the aim of preserving its individual character.
The Barbera d’Alba is sourced from vineyards in Monforte d’Alba, where sandy Sant’Agata Fossil Marl soils and moderate elevation provide both ripeness and structural tension, giving Barbera more depth and definition than in flatter, more fertile sites. Compared to Nebbiolo, Barbera naturally brings higher acidity and lower tannin, and here it is handled to retain that freshness while adding a layer of structure and texture. A portion of the fruit is fermented with stems, contributing subtle grip and aromatic lift, while extraction is kept controlled to avoid heaviness. Vinification takes place in concrete tanks, followed by élevage first in Austrian oak and then in smaller barriques for around eight months, allowing the wine to gain shape without excessive oak influence. The result is a Barbera that shows dark cherry, plum and blackberry, with violet, spice and a lightly savoury edge. The palate is vibrant and supple, driven by bright acidity with a fine structural backbone and a persistent, balanced finish.
Origin Italy, Piedmont, Barbera d’Alba
Grapes Barbera
Vintage 2022/2024
Alcohol 13.5%
Style Fresh, vibrant, structured
Bottle size 75cl
Winemaking Partial whole cluster fermentation in concrete tanks with controlled extraction, followed by élevage first in Austrian oak and then in barrique for around eight months, designed to build structure while preserving acidity and fruit clarity
Notes Low intervention, Sustainable Viticulture