Barolo del Comune di La Morra (2018)

Vineyard and terroir

The Nebbiolo comes from vineyards in the La Morra area.

Vinification

The grapes are harvested at optimal ripeness. Alcoholic fermentation takes place in concrete tanks for approximately 12–14 days, followed by 4–5 days of post-fermentation maceration, for a total skin-contact period of three weeks. Malolactic fermentation occurs in stainless-steel and concrete tanks. The wine is cold-stabilized outdoors or in temperature-controlled stainless-steel tanks.

Ageing

The wine matures for approximately 20 months in 25 and 52 hl Garbellotto oak casks, followed by several months in concrete, stainless-steel and plastic vessels.

Label / history

The label was created by artist Pierflavio Gallina, who was born in Santo Stefano Belbo, the Piedmont village associated with writer Cesare Pavese, and later established a studio in La Morra. Gallina’s work is held in public and private collections including Regione Piemonte, the Robert Mondavi collection in California, Museo Civico di Recanati and the Regional Enoteca in Barolo.