At Azienda Agricola Lalú, winemaking is not a hurried affair, but a quiet and deliberate communion with the earth. The vines stretch their roots deep into the soil, threading through time itself, as if remembering the hands that planted them. Each vine carries a sense of patience, a silent endurance, which the winemakers at Lalú honor with their care. The process is not only about the grapes, but about understanding the seasons, the sky, the subtle play of light over the hills.
Here, one finds an abiding belief that nature, when nurtured, will reveal its gifts in its own time. The grapes ripen slowly, their skins turning toward the sun with a kind of reverence. It is a partnership between the grower and the land, each trusting the other to give fully of themselves. And in this quiet waiting, the essence of the wine begins to take shape—not just in flavor, but in character.
The wines of Lalú speak softly of their origins. They carry in them the scent of the earth, the coolness of the morning air, and the warmth of the sun's final glow as it sets behind the hills. The winemakers here do not impose themselves upon the grapes, but rather listen to what they wish to become. And in this listening, in this attentive quiet, something sacred unfolds—a wine that reflects not only the land from which it comes, but the patience, the grace, and the quiet devotion of those who tend it.
The barbera is sourced from organically farmed parcels in Monforte d'Alba: a 1.5-hectare site in the Bussia cru lying on Sant'Agata Fossil Marl, and the high-altitude Bricco Giubellini at 530 meters, where Diano sandstone imparts lift and precision even in warmer years. The 2024 vintage was cool, low-yielding, and demanding, and Lara and Luisa were rigorous in their selection. A mix of whole berries, whole cluster, and destemmed fruit was fermented and aged eight months in concrete without filtration. Bright and energetic in the glass: fresh plum and crushed blackberry on the nose, with a savory edge of dried wild thyme, carried by vivid acidity.
