Lorenzo Accomasso
ロレンツォ・アコマッソ
Barolo's last great arch-traditionalist, from tiny plots in La Morra's Rocche dell'Annunziata.
Lorenzo Accomasso (1934–2025) was one of the last great arch-traditionalists of Barolo, farming roughly three hectares of Nebbiolo (with a little Barbera and Dolcetto) on the rocky hillsides of Annunziata in La Morra, centered on the celebrated Rocche dell'Annunziata cru. He became the first in his family to bottle wine under his own name in the great 1958 vintage. His method never changed: spontaneous fermentation with long 50-60 day macerations in concrete vats, hand punch-downs, and extended aging in large old Slavonian oak botti, with wines released only when he judged them ready. Famously reclusive — reachable only by landline, with no computer and a cellar few outsiders ever entered — he was named FIVI Winemaker of the Year in 2019 and was a contemporary and peer of Bartolo Mascarello. He passed away in August 2025 at age 91 after more than 65 vintages; the small estate is now carried on by his family.
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Who Is This For?
For serious collectors and connoisseurs seeking the purest, most traditional, ultra-limited expression of Barolo.
Frequently Asked Questions
- What makes Lorenzo Accomasso's Barolo unique?
- It comes from just three hectares around Rocche dell'Annunziata in La Morra, made with spontaneous fermentation, 50-60 day macerations, and long aging in large old oak botti — an ultra-traditional style unchanged since 1958.
- Is Lorenzo Accomasso still making wine?
- Lorenzo Accomasso passed away in August 2025 at age 91 after more than 65 vintages. The small family estate continues under his relatives.
- Is Rocche dell'Annunziata his signature vineyard?
- Yes. His plots lie on the rocky hills of Annunziata in La Morra, and his Barolo and Barolo Riserva from this cru are considered among the most magical, longest-lived Barolos made.
- What food pairs well with Accomasso's Barolo?
- Its firm tannins and long aging suit rich braised meats, game, truffle dishes, and aged hard cheeses — classic Piedmontese fare that matches its traditional, structured style.