Nebbiolo

The late harvest with manual selection is carried out in the last part of October, usually in conjunction with the best selections of Barolo grapes, to allow a slight drying and reach an optimal ripening of the polyphenols responsible for the varietal elegance of Nebbiolo.

The grapes are gently destemmed with light crushing and subsequent cold static maceration on the skins to promote the natural enzymatic processes of 24-36 hours. Frequent punching down follows, carried out with extreme care at a temperature of 24°-26° to stimulate the fermentation processes, favouring the production of the rich aromatic set and a good extraction of noble polyphenols. After about 20 days of fermentation, the cap is splinted for a further maceration of one month during which the malolactic fermentation is completed and the softer and more defined notes appear. After pressing off and preliminary racking to remove the coarse lees, the Barolo del Comune di La Morra is placed in large oak barrels for 24-36 months, of which about 1-2 months on the lees, a period during which it acquires volume, richness and grows, expanding the floral, fruity and spice sensations. This is followed by a 12-month bottle aging in which the tannins soften, the sweetest sensations of face powder appear and the more complex balsamic and ethereal notes of star anise and goudron are accentuated.

Temperature: 16-18°C.  It amazes for the immediacy and balance with which it expresses elegance and richness. Further ageing embellishes the refinement and varietal complexity that Nebbiolo is able to express in the Langa: 10-20 years  

Glass: Balloon-shaped glass

A wine that excites for its sweetness and persistence on the palate. Given the great elegance of the Barolo del Comune di La Morra, it is suitable for multiple pairings ranging from appetizers to savoury pies and first courses. It finds the finest combination alongside structured dishes such as red meat and game main courses, medium and long-aged cheeses. Also excellent as a meditation wine and at the end of a meal accompanied by bitter chocolate.

Colour: bright ruby red with more mature garnet nuances with advancing age

Bouquet: broad and complex bouquet. Notes of plum jam, cherries in alcohol and nuances of berries well-blended are distinguished. The hints of wild rose and violet are evocative, followed by the sweet and spicy ones of star anise, face powder and peach pit in balance with the more bitter ones of cedar and gentian. Pleasant on the finish, especially for the more refined wines, the sensations of licorice, mushrooms and dried figs, with nuances of undergrowth, tobacco and leather. Goudron at the end

Palate: enveloping and harmonious, it excites for its softness and gustatory complexity; 

sweet notes of fruit and spices prevail with pleasant references to black berry fruit jam and cooked plum. Elegant but well-present tannins well balanced by a pleasant acidity and good alcohol. For the more refined vintages, evident sensations of licorice, tobacco and goudron on the finish. Retro-nasal recall of menthol and medicinal herbs. Excellent persistence on the palate.

Area of origin: La Morra; produced from a blend of grapes from the Municipal Designations of Roncaglie, Serra dei Turchi, Capalot and Bricco San Biagio.

Exposure: East – South-East

Average altitude: from 260 to 430 m above sea level

Year of planting: 1965 - 2003

Soil: Diano d'Alba sandstone - laminated and sandy Sant'Agata marl interspersed with layers of sandstone and conglomerates