Fratelli Alessandria Barolo 'San Lorenzo' 2020

Fratelli Alessandria Barolo 'San Lorenzo' is a single-cru Barolo from the southern-facing slopes of Verduno, one of the most refined villages in the Barolo appellation. Grown at 250 metres elevation, the Nebbiolo from this site delivers elegance, aromatic lift, and fine structure. The wine shows classic notes of red cherry, rose, liquorice, and forest floor, wrapped in a silky tannin frame. San Lorenzo is a site of finesse and balance, and this bottling reflects the unique character of its terroir with grace and ageing potential.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Red cherry, rose petal, liquorice, forest floor, spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barolo DOCG
Region: Piedmont, Italy
Terroir: South-facing slopes at 250m elevation, clay and marl soils
Aging: Aged in large Slavonian oak casks for 36 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is a historic Barolo producer based in Verduno, a village known for crafting fragrant and delicate expressions of Nebbiolo. The 'San Lorenzo' cru is a prized site in Verduno, offering excellent sun exposure and altitude for optimal ripening and balance. The Alessandria family uses traditional methods to preserve the purity of the vineyard's character, producing a Barolo of charm, structure, and ageing potential that truly reflects its origin.

Beef: Beef Wellington or slow-braised beef with Barolo.
Lamb: Herb-roasted lamb rack or lamb ragu with tajarin.
Game: Roasted venison or duck breast with cherry and thyme.
Vegetarian: Truffle risotto or wild mushroom and lentil pie.

Castelmagno: Bold and rustic, pairing with the wine's depth.
Robiola: Creamy and tangy, complementing floral notes.
Parmigiano-Reggiano: Salty and aged, enhancing savoury flavours.
Taleggio: Soft and earthy, balancing red fruit and spice.

Frittata di Funghi Porcini (Porcini Mushroom Frittata)

Ingredients:

• 6 eggs
• 200g porcini or mixed mushrooms, sliced
• 1 small onion, chopped
• 2 tbsp olive oil
• Fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmigiano-Reggiano (optional)

Instructions:

1. Sauté onions and mushrooms in olive oil until soft. Season with salt and pepper.
2. Beat eggs in a bowl, stir in parsley and cheese if using.
3. Add mushroom mixture to the eggs and pour into a heated, oiled pan.
4. Cook gently until set, then finish under the grill until golden.
5. Slice and serve warm with a glass of Fratelli Alessandria Barolo 'San Lorenzo'.