Lara and Luisa of Barolo’s Lalù craft "purist" wines, combining local traditions with Burgundian techniques, rendering wines that challenge conventional notions of how Barolo's terroir is best expressed.

The journey of Lara and Luisa began during their studies at the University of Gastronomic Sciences in Torino. United by a shared desire to immerse themselves in viticulture, they ventured independently, embarking on experiences across the New World. Their paths converged once again, this time in Barolo and Burgundy, as the vision for Lalù took shape. Their latter experience included stints at esteemed names such as Comtes Lafon, Cécile Tremblay, and Trediberri (among others) - each contributing to what we (and many) see as an enlightened perspective.

At the heart of Lalù lies the intent of being a proper domaine. This is an anecdote that we find critical to the understanding of how they work. Their Barolo "Le Coste di Monforte" is fermented in Austrian oak “tina” with whole berries – an intensive process with echoes of Burgundy that keeps the fruit intact for as long as possible. They also submerge the cap for a month post fermentation - a deeply traditional technique - ensuring nothing forcibly extracts or falls out.

When they utilize pump-overs on non-Barolo wines, it is without pigéage. Non-Barolo wines are crafted with a percentage of whole clusters, consistent with their goal of employing gentle techniques.

The resulting wines are elegant and pleasurable, yet are also alluring slow-burns that unfold over days; growing in the glass.