Baccanera Langhe Rosso DOC 2015

Baccanara is a blend of 50% Barbera, 30% Merlot, 18% Nebbiolo, 2% Cabernet Sauvignon, all sourced from Lo Zoccolaio's vineyards in the Barolo and Monforte d'Alba areas. The special bottle is reminicent of the bottles of the past and is used to enhance the quality and organoleptic characteristics of the wine. 

Lo Zoccolaio is a small but immaculately maintained cascina (small farmhouse) set into the hill of Bricco del Barolo in the comune of the same name. With 23 total estate hectares, of which only 11.3 are planted to Nebbiolo, Lo Zoccolaio is committed to maintaining  a small production of superb Langhe wines. The Lo Zoccolaio tree is a great white poplar that sprouts two trees from the same roots. It is known as the tree of life, or as a phyiscal representation of  good and evil. Lo Zoccolaio produces only red wines, made from with grapes from their own vineyards located in Barolo, Monforte, Novello and Verduno.

About the Vineyard

After the harvest made strictly by hand as is tradition only the best grapes, from each vineyard, are selected according to the vintage of the 4 vineyards. Thanks to long aging in barrique and this unique blend of grape make this Baccanera a unique wine with highest quality and longevity.

Wine Production

After the harvest, destalking, and soft pressing, each varietal is fermented separately. After malolactic fermentation, the wine is blended and aged in french barriques for 18 months, then bottled. Everything is done with respect for tradition, and with the most modern methodologies and tools.

Tasting Notes

Intense ruby red color, wild fruit and red plum perfumes with hay undertones and spicy notes. It is fresh, and full-bodied on the palate, with pleasant tannins and a good texture and a long finish. 

Food Pairing

Pairs with heavy first courses, red meats, game, and semi-seasoned cheeses.

Production Info
Vineyard name
Barolo & Monforte
Vineyard size
5 acres Barolo & 7 Monforte acres
Soil composition
Training method
984 feet
Average Vine Age
30 years
Year vineyard planted
1964 1999
Harvest time
End of September
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
50% Barbera, 30% Merlot, 18% Nebbiolo, 2% Cabernet Sauvignon
Fermentation container
Stainless steel tanks
Age of Aging Container
20% New
Length of alcoholic fermentation
15 days
Fermentation temperature
82 °F
Maceration technique
Submerged-Cap Fermentation
Maceration length
Type of aging container
Length of bottle aging
6 months
Size of aging container
Type of oak
Length of aging before bottling
18 months
Analytical Data
14 %
Residual sugar
<1 g/L
5.6 g/L
Dry extract
34 g/L

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