Barolo Annunziata・ACCOMASSO・2014

Fermented on the skins in concrete tanks for an average of 50-60 days each year (even in short years, it can be as little as 35 or 40 days), then aged in old 50hl botti (large barrels).

The current owner, Lorenzo Accomasso, began working in the family business in the early 1950s, after the Second World War (1939-1945), when Bartolo Mascarello and Bruno Giacosa were both apprentices in the family cantina.
In 1958, he decided to start bottling his own wine, something his father had never done before.

He sells most of his wine to regular customers in Switzerland and Germany who he has known for 10-20 years, as well as private customers who visit him in person, so he prefers to sell wine from his cellar a few bottles at a time.
In addition, we wholesale some of the wine to restaurants and liquor stores in Italy, but in reality it is difficult (impossible) to obtain even in Italy.
As a result, very little is exported overseas, and even the United States, the world's largest market for Italian wine, has not exported to it since the 1980s.

Most of the people around the world who enjoy the Italian wine brand Barolo are unaware of his artisanal wines.
Still, Lorenzo refuses to expand his 3-hectare vineyard, no matter how high market demand.