Storia
Foundation in 1993
Marino Piacitelli founded Morgassi Superiore in 1993. The estate developed around the production of Gavi del Comune di Gavi DOCG from the white Cortese grape.
Family development
Marina and Cecilia Piacitelli worked alongside their father in establishing and developing the agricultural estate. They took on the task of growing the winery through a combination of established tradition and innovative technology, with quality as the central objective.
The resulting property covers 35 ha, including 21 ha of vineyards, and is organised around a modern, technically equipped winery. Its development brought together certified-organic farming, careful manual vineyard work, temperature-controlled facilities, pneumatic pressing, insulated stainless-steel tanks, on-site bottling equipment, dedicated maturation and storage rooms, and laboratory supervision of vinification and ageing.
Terroir
Morgassi Superiore lies at Sermoria in the commune of Gavi, Piedmont. The 35 ha property occupies steep hills, with 21 ha under vine. All of the vineyards face south or south-west.
The vineyards documented in the estate’s specifications stand at 300 m above sea level. Their soils are described as clay-calcareous marl. Morgassi Superiore characterises Gavi as a borderland where the fine air of the hills encounters a maritime breath, making the meeting of hill and sea part of its understanding of the local growing environment.
Vinificazione
Morgassi Superiore is a certified-organic estate. Its vineyard programme combines advanced agricultural techniques with precise manual intervention under a professional team that includes agronomic expertise.
All documented grapes are harvested by hand and placed in crates. Cortese is trained to low spur-pruned cordon, while the 0.8 ha Timorasso vineyard uses Guyot. Both are planted at 5,000 vines per hectare. Documented production levels range from 75 to 90 quintals per hectare for the Cortese selections and are 30 quintals per hectare for Timorasso.
The compact estate is centred on a modern winery equipped with temperature-controlled rooms, pneumatic presses, insulated stainless-steel tanks, bottling lines, and dedicated storage and maturation rooms. An advanced laboratory monitors vinification and ageing, while the production team includes an agronomist, oenologist, and cellar worker.
Grapes are harvested manually into crates. The simplest documented process proceeds through gentle pressing followed by fermentation and maturation in stainless steel. Other lots are held in a cold room for 12 hours overnight, then destemmed and gently pressed the following morning before stainless-steel fermentation.
Stainless steel is also used for post-fermentation maturation. Selected lots remain in steel for nine months on second lees; the Timorasso process includes bâtonnage during this stage. Depending on the production, subsequent bottle maturation runs from three months to at least 18 months.
Filosofia
Morgassi Superiore defines its work as a journey through the different expressions of soil, climate, and vine. The land is treated as a living, continually changing element to be respected and cultivated with care and dedication.
The family’s development of the estate is guided by a combination of time-honoured practice and innovative technology. Its stated mission is to produce high-quality wines through the coordinated work of an agronomist, oenologist, and cellar worker, joining advanced agricultural techniques with exacting manual intervention.
The estate’s imagery associates Gavi with clarity, freshness, and lightness. It also presents wine as a versatile companion to food and uses the journey as a metaphor for continued discovery rather than adherence to a static model.
Vini
Tuffo
Volo
Passo
Timorgasso
