BAROLO DOCG MONVIGLIERO

One of the best MGA in Barolo Region.

Vinification: selection of the best grapes within our 4 hectares cultivated in 3 different expositions - south, south / east and south / south west. Fermentation and maceration in stainless steel containers at a controlled temperature, maximum 27/28º C, for 35 days. Aging: takes place in French oak barrels of 2500 liters each for 30 months. A further refinement follows in stainless steel containers and then in the bottle.

Delicious on the nose thanks to the breadth of the aromas that are revealed. Energy and character with hints of red plums, dried red flowers and spices. References to cinnamon, cloves and white pepper emerge. Full-bodied. Ripe tannins and a subtle and decisive finish. On a sensory journey, from nose to mouth passing through scents of rose, ripe fruit, delicate spices, tobacco.

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ABOUT Diego Morra

30 hectares of vineyards located between 220 and 500 meters high, in Verduno, La Morra and Roddi, where Nebbiolo dominates. 14 hectares are cultivated in Nebbiolo variety to produce Barolo and are divided into10 different mentions, MGA- with different exposures, microclimates and soil characteristics.

Mainly native vines, including Pelaverga Small, the pearl of Verduno.

Wine is born and made first of all in the vineyard; the cellar accompanies the expression of wine, with a prudent and elegant touch, identity and personal but never invasive. Marl of Sant'Agata fossil origin, clay, sand, silt, limestone, magnesium, chalk, wind, currents, sun, water, humidity, age of plants, leaves, roots, biodiversity: these are the crucial and magical factors that determine the identity of the wines.

In the vineyard great attention to sustainability and respect for the land, its times and needs, with the use of techniques with low environmental impact, certified according to The National Integrated Production Quality System, SQNPI. Very careful and frequent selections in the vineyard, in search of the full maturity of each single bunch, limiting yields.

In the cellar a rigorous approach, in search of precision, finesse and maximum expression of terroir. Vinification and aging in stainless steel tanks, large barrels and carefully selected, used, alternating.

Experimentation and continuous study to better adapt the processing techniques to the ever new challenges that arise.

All the work is aimed at supporting the personality of each vineyard, enhancing the diversity and nuances between a vintage and the other, in the belief that only respecting the original characteristics of the territory and climate can have identity wines, able to excite and offer a deep and sincere interpretation.