ランゲ フレイザ 2023｜自然派バローロの名手が稀少品種で醸す注目の赤ワイン

This wine is produced by a well-respected estate based in the Barolo zone of northwestern Italy, renowned for its commitment to organic viticulture and traditional winemaking methods. The estate owns vineyards in the prestigious Boscareto cru, which is adjacent to the legendary Francja vineyard that produces some of the region’s most celebrated wines. The producer follows biodynamic and organic principles in the vineyard, working to minimize intervention both in the field and in the cellar, allowing the terroir and the grape variety to express themselves as purely as possible.

The grape variety used in this bottling is a lesser-known indigenous cultivar that is genetically related to the noble grape most associated with the great red wines of the area. This particular cultivar is characterized by bright red fruit aromas, generous tannins, and a lively acidity that gives the resulting wine a distinctive personality. Despite its historical importance in the local viticultural landscape, the cultivar has seen a significant decline in planted acreage over recent decades, making single-varietal bottlings relatively rare and increasingly sought after by collectors and enthusiasts alike.

The vineyard from which the grapes are sourced sits at an elevation of approximately 400 meters above sea level on a southwest-facing slope. The soil composition is predominantly clay-limestone, a combination that is well suited to producing wines with structural depth and mineral complexity. The vines were planted in 2009, meaning they have now reached a level of maturity that allows them to produce concentrated, characterful fruit while still retaining a youthful vibrancy.

In the cellar, the winemaking process follows a traditional approach. After harvest, the grapes undergo a maceration period of approximately 20 days in stainless steel tanks, during which fermentation takes place in contact with the skins. This extended skin contact is designed to extract color, tannin, and aromatic compounds from the grape skins, contributing to the wine’s structural backbone and aromatic complexity. Following fermentation, the wine is transferred to large oak casks for a maturation period of six months. The use of large-format oak, as opposed to small barriques, is a deliberate stylistic choice that allows for gentle oxidative aging without imparting excessive oak flavor to the wine. This approach preserves the purity of the fruit and the expression of the terroir.

The estate had previously produced a single-varietal bottling of this cultivar through the 2015 vintage, but subsequently blended it with four other grape varieties to create a regional red blend. However, in response to growing global interest in single-varietal expressions of indigenous grapes, the producer resumed single-varietal bottling with the 2021 vintage. The winemaker has reportedly expressed great enthusiasm about being able to offer this wine again as a standalone expression, viewing it as an important representation of the local viticultural heritage and a testament to the quality potential of this underappreciated grape.

The resulting wine is described as having generous tannins balanced by an elegant acidity and charming red fruit flavors. The combination of structural depth and aromatic freshness makes it a versatile companion at the table, pairing well with a range of dishes from rustic meat-based preparations to traditional regional cuisine. The wine is imported to Japan by a specialized import company and is available through a leading online retailer specializing in wines from the peninsula. It is offered at a price point that represents excellent value for a wine of this quality and provenance, particularly given the rarity of the grape variety in single-varietal form.

For those interested in exploring beyond the most well-known wines of the region, this bottling offers an excellent entry point into a lesser-known but historically significant aspect of the local winemaking tradition. The combination of organic farming, traditional cellar practices, and a rare indigenous grape variety creates a wine that is both distinctive and approachable, suitable for both immediate enjoyment and short-term cellaring. The natural winemaking approach means that some bottle variation is possible, and the wine may display characteristics such as sediment or unusual color that are entirely normal and should be considered part of the wine’s unique personality rather than flaws.

The southwest-facing aspect of the vineyard ensures good sun exposure throughout the growing season, which is essential for the full ripening of this particular cultivar. The clay-limestone soils provide excellent water retention during dry periods while also offering good drainage to prevent waterlogging during wetter months. This combination of factors creates an ideal environment for producing grapes with the concentration and balance necessary for high-quality winemaking. The elevation of the vineyard also contributes to significant diurnal temperature variation, which helps to preserve acidity in the grapes and adds complexity to the finished wine.