Lapo Berti is classic Piemontese, even though he was born in Tuscany. He’s had stints all
over the world, including Australia, Burgundy, California, and New Zealand, before finding his way to Piedmont to be the head winemaker at Enzo Boglietti.
Everything is hand-harvested and destemmed before crushing, then ferments in open top vats with no temperature control before ageing for 30 months in old large format oak.
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