The 2018 Vietti Barolo Lazzarito is a bold, structured red with serious aging potential. Coming from the powerful Serralunga area, it leans into earthy and savory notes—think dark berries, iron, blood orange, and a touch of saltiness. It spent 30 months in oak, which gives it depth and firm tannins. Right now, it's still pretty tight and needs time to soften, but it’ll reward patience with richness and complexity down the line. Definitely a wine to stash for a few years before popping open.

The Wine Advocate | RP 96+
Published: Jun 23, 2022
Drink: 2025-2050

The 2018 Barolo Lazzarito represents Vietti's interpretation of Serralunga d'Alba, the village often associated with the most powerful wines in the appellation. The Lazzarito completes its secondary fermentation in barrique over three months and is then racked into large oak botti for an additional two years of aging. With some 8,000 bottles produced in this smaller vintage, the wine is very indicative of its geographic origins with tight black fruit, rusty nail, blood orange and earth. Compared to the others in this series, this wine delivers more lasting tannic power. A bit salty and savory now, it is well suited to long aging.

Vietti is one of the most dynamic wineries in the appellation. Starting with the 2019 vintage, the entire production of Barolo and Barbera is certified organic. This set of new releases comes with three big surprises. There are three new wines in their inaugural release: the single-vineyard Barolo Cerequio (with fruit from La Morra), the Barolo Monvigliero from Verduno and the Barbaresco Masseria, now entirely made with fruit from Roncaglie. The Monvigliero is a wine of special interest as it is made with 60% whole cluster fruit in collaboration with colleagues over at Borgogna. I also recently read that Luca Currado Vietti actually created a shared investment in Monvigliero in 2018 (for an 8,000-square meter plot in the MGA) with a group of 10 American investors. Luca could not buy the property outright, but under the terms of the shared agreement, the investor group retains 45% of the production each year, released under the Vietti label, and Luca is left with the remaining 55%. The question is: What will he do with his share of that precious fruit?

Jamessuckling.com | JS 93
Published: Mar 3, 2022

Quite a flamboyant feel to this on the nose, showing raspberries and grainy notes, together with hints of fresh mushrooms. Some brighter passion fruit comes through with air. Medium-bodied with an intense core of vibrant fruit and youthful tannin which together, given time, will add length and breadth to the wine. Wait for this one. Try from 2024. 

Decanter | D 91
Published: Jan 26, 2022
Drink: 2023-2030

Vietti manages 2ha in the Lazzarito MGA, a natural amphitheatre facing southwest, here at an altitude between 260 and 390 metres above sea level on a clayey and calcareous soil. Fermentation is in stainless steel, with maceration for four weeks on the skins, followed by malolactic fermentation in large oak casks (and a small proportion in barriques), where the wine spend 30 months. This 2018 shows a precise, sweet fruit nose of raspberry and red currants, with a floral touch. Firm and crisp on the palate, it doesn't come across as over-extracted but lacks the concentration of fruit to balance the structure, resulting in a slightly raw finish. More layers expected from a Lazzarito.

Jancisrobinson.com | JR 16
Published: May 24, 2023
Drink: 2024-2029

Pale garnet. A vegy note on the nose and a little sweet and definitely tarry on the palate. Drying finish.

Vietti.com

Grapes: 100% Nebbiolo

Winemaking: The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color.

Aging: The wine is aged for roughly 30 months in oak and barriques; all parcels are then carefully blended before bottling.

Beautiful glowing ruby. Fine earthy nose, but right now quite backward. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish? (WS).

Food Pairings: Hearty stew, wild game, roasted red meats and cheeses