Lara Rocchetti and Luisa Sala are living proof that you don’t need a load of start-up capital or historical ties to a region to begin making seriously delicious wines in Piemonte. In a region where it’s notoriously challenging for outsiders to gain a toehold, Lalù is the tale of two passionate and determined young women who quickly kicked off not only an organic label, and a very fine one at that, but are now thriving—all in a mere handful of years. Starting with just half a hectare of Nebbiolo in La Morra’s Roncaglie in 2015, Lara and Luisa now own more than two hectares and farm over five, spread between La Morra and Monforte d’Alba. In a good year, they craft fewer than 2,000 cases. Young as they are, 2022 marks a significant milestone in Lalù’s short history. This was the year Lalù purchased a parcel of the beautiful Bricco Giubellini in the hilly south of Monforte. Pictured below, Giubellini is one of Barolo’s highest and chilliest vineyards, cooled by winds rolling from the Alta Langhe. The Nebbiolo and Barbera vines lie on Diano sandstone at a lofty 530 metres. The vineyard already supplies Lalù’s vibrant, fruit-pure Barbera d’Alba and will soon have its own Barolo, starting with a stellar 2022 vintage released next year. Understandably, Lalù’s wines go from strength to strength. By Piemonte’s orthodox standards, there is a real sense of adventure in the cantina, but one grounded in what really matters. Formative stints with Lafon and Cecile Tremblay in Burgundy have compelled Lara and Luisa to take a fresh look at everything, from their viticultural practices to their winemaking, which brings in elements of whole-bunch and intracellular fermentations and infusion-led extraction techniques. Reflecting all the hard work in the vineyard and cellar, these wines will delight anyone who seeks perfume, brightness and drinkability. And they are only getting better, as a recent tasting in Piemonte made clear. “We realised we had to find a way to make elegant and fine Nebbiolo,” says Lara. “We didn’t want to focus on structure, tannin and power. We wanted to focus on the Cru, the vineyard, and finesse.” Let’s drink to that.