Marco Lazzaroni, wine producer and rugby player

Marco Lazzaroni wanted to be a chef as a child, but then studied at the scientific high school and is now a professional Rugby player. In your spare time, what do you do? The winemaker of course!

That a busy character like Marco can have such free time is unbelievable. It is more likely that time knows how to organize it quite well. Especially if we are talking about viticulture and dynamics that depend heavily on weather. As a good sportsman who is disciplined and devoted to his professional rugby career, in between scrums, in 2021 he officially gives birth to a new project long term. In terms of the vintage and on an entirely experimental basis, bottles can be found as early as the 2015 vintage.

We are in the Colli Orientali del Friuli where Marco, flanked by Dad Peter, lays the foundation for his future. A future as a winemaker, certainly, but also as an innkeeper. Because Marco’s projects are indeed many and above all concrete. But let’s go in order.

The project and the wines

Became professional rugby player for the Benetton team, momentarily shelves his passion for cooking. Meanwhile, he identifies the 5 hectares of property that would become those of Terre Lazzaroni. To date half of them productive, are planted to Friulano, of course, Merlot, Refosco dal Peduncolo Rosso and Chardonnay (for the latter the first harvest will be 2024).

Young, tall, strong, athletic let sensitivity and kindness shine through. Because you have to be sensitive to approach viticulture and shape a wine. Introduced to me by an equally young (and hopeful) winemaker, Francesco Mazzetto (perhaps we’ll talk about him another time), Marco now produces two labels. The Barabba Friuli Colli Orientali, now in the 2021 limited edition of 1280 bottles. Friulano 100% rests in used barriques for 10 months. E Cagliostro Friuli Colli Orientali From Merlot with 10% Refosco. 2080 bottles and 24 months resting in barrique.

What’s boiling in the pot

While waiting to harvest Chardonnay for the first time, work continues in the winery. Both the work rooms and the reception area are defined. Projects both ambitious but destined to last. La reception area in particular will go to fulfill a dream momentarily kept in a drawer. Set up for tasting but also for hosting food and wine pairing moments with show cooking. Hosting chefs and giving guests a unique and luxurious experience paired with the estate’s wines is among Marco’s goals. Given his historical passion for cooking as well as wine. And given the work-in-progress project, I thought I’d ask him a few questions about that very thing.

What would you cook to pair with your Friulano Barabba?

According to Marco with the regional pairing, he is not wrong. Frico, salami and onions or because a first course. A tagliolino with Crudo di San Daniele would be excellently balanced in savoriness by the fresh, citrusy taste of Barabba.

What would you propose instead with red?

Cagliostro definitely calls the game. A slow-cooked and stewed wild boar, why not accompanied by a rustic polenta. But, twist, it’s not bad with spicy cuisine like a Thai rice and vegetables either. Icing on the cake, when asked for another vegetarian pairing, Marco broke out a classic evergreen. Try it to believe, this blend of Merlot and Refosco goes very well with Parmigiana di Melanzane.

This young producer has clear ideas and the right head to see his dreams. For the future, Marco is looking forward to seeing the combination of food and wine celebrated in his new winery. While waiting for the next developments, I drink Barabbas 2021 and raise my glass to his health, of course!