Lapo Berti

Location: La Morra, Piedmont, Italy
Year Established: 2012
Size: 2 hectares
Varieties: Nebbiolo, Dolcetto
Viticulture: No pesticides or herbicides
Vinification: Indigenous yeasts, low or no sulfur, no filtration, neutral wood and stainless steel

Lapo is a native of Tuscany who settled in Piedmont in 2012 after traveling the wine regions of the world for twenty years including stints in Burgundy, Oregon, and Australia. He leases plots in La Morra & Monforte d’Alba, farming the vineyards himself, controlling every step of the process from vineyard to winery. He believes strongly in promoting the health of the soils in his vineyards through the encouragement of a balanced, biodiverse environment. No pesticides or herbicides are ever used. 
Vinification takes place in the Enzo Boglietti winery in La Morra where Lapo is the winemaker. After manual harvest and destemming, fermentation occurs naturally in open-top neutral wood demi-muid barrels as well as stainless steel tanks, all without temperature control. Only a miniscule amount of sulfur is added (if any), and there is no fining or filtration. The wines are aged in older barrels for a long time (two and a half years for the Barolos, a year and a half for the Nebbiolo) to give them a chance to shed their youthful fruit and refine their formidable tannins. We recommend holding them in your cellar for as long as you can stand it– your patience will be rewarded!