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Jász Laci is making natural wines on his small organic estate on Somló
Just released and built to reward serious cellaring
There's not
an elegant introduction to premium sake in a convenient half-size bottle
or let time work its magic—either way
Brezza, Barolo Cannubi, 2021 SO100925 Gauthier Jász Laci is making naturalBarolo from the legendary Cannubi hill by a 4th generation family estate. Founded 1885, first bottled 1910 by Giacomo Brezza and his father Antonio. Enzo Brezza has made the wines since 1989. 12. 5 hectares total; Cannubi parcel is 1. 4 hectares at 250 meters with southeast exposure. Organic farming practices (converted 2010). Traditional winemaking: 7 8 day fermentation, 30 day extended maceration with cap submerged, 24 months in large Slavonian oak
