The winery

 

Our winery was established in 1986 in La Morra, a town in the heart of the Langhe that has always been renowned for the greatness of its vineyards, some of which were mentioned in town records going back as far as 1250.

We began with 2 hectares, and over the years have managed to acquire the most prestigious, historic crus for the production of Barolo, such as La Serra, Brunate, Cerequio, Sarmassa, Rocchedell’Annunziata and Fossati, and excellent vineyards for Dolcetto, Barbera, Nebbiolo and Merlot.

We would like to share some interesting things about La Morra and a brief history of our vineyards and wineries.

La Morra is a small province nested between hills. The wonderful climatic condition has made La Morra, a hub of vineyards. A huge number of vineyards and wineries are located here and ours is a renowned one. Ours was set up by our own respectable family member ‘Roberto version’ and together we are administering it. Roberto is one of the largest producers of Barolo, Italy’s greatest red wine. We imported our wines to Australia for the first time in 1995.

Visiting vineyards and wineries are pretty famous here. We are open throughout the year. Still, June and July are the best months to visit as it offers the best weather to move around and have a talk about the whole process.

We believe in quality and not the quantity. We concentrate on producing high quality, sensual wines rather than high yield. We prefer handpicking of grapes rather than using machines. Our approach is quite different which no one dares to do. We perform early green harvest in July, cutting down most of the unhealthy grapes. Following this, we trim down the branches making it more intact. We strongly believe that healthy, juicy grapes are the source of soulful wine.

We are very keen about growing grapes in an organic way. We never used chemical fungicides and pesticides as they have adverse effects on soil fertility. Instead, we embraced natural fertilizers like cow manure.

Our perfect approach and trials helped to attain high quality and tasty wines. We are unique in a way that we still use traditional roto-fermenters and rely on high-density cultivation. We love experimenting with new things too. Malolactic fermentation was carried out but the results are appealing. For best results, we let the fermentation take place for about a month.

Foraging, we preferably use French oak barrels for better and healthy wines. We suggest at least 5 to 6 years of age for the perfect wine. We are bold enough to discard the wines that don’t meet the standard and expectation.

Now we own vineyards and breweries across the region and we make an extensive range of wines. One can experience different wine tastes in different seasons here. It all started with a small vineyard. Our hard work, researches and risks, gave birth to many vineyards around.

 

We then decided to increase the number of vines in the new vineyards, and in some of the old ones, to 6000/8000 per hectare and reduce yield for the most prestigious wines to 500/700 grams per plant. The clusters we leave on our vines are exclusively responsible for the quality of our wine.

We have always worked in the traditional way in the cellar, with total simplicity at every stage from vinification to bottling, with no interference, letting the diversity of each terroir emerge and giving each vineyard the chance to make its own wine.

Our production is limited: with just over 20 hectares we produce between 40,000 to 60,000 bottles, depending on the harvest.