Verduno Pelaverga Doc

One of the smallest DOC in Italy. Only 19 winemakers and only 300.000 bottles/year in total in Verduno and in the closest village of La Morra and Roddi. Ruby red color, light and brilliant. We are making 15.000 bt/year. The predominant varietal characteristic is the olfactory richness: a riot of spices that delicately alternate leaving plenty of room for peppery, warm, intense, enveloping notes.

Vinification: after soft destemming and crushing, the tumultuous fermentation takes place in 4-6 days with constant temperature control (max 25°C), short but frequent pumping over and racking in about 8 days to best preserve the varietal aromas. Vinification, malolactic fermentation and aging take place in stainless steel containers for about 4/6 months and then 2 months in the bottle

Wine with high versatility, it goes well with rustic dishes, excellent with cured meats and mature cheeses, but also with first and second courses with characters that leave room for the wonderful sensorial journey of this wine itself. If served at low temperature it is suitable as an aperitif and goes very well with fish main courses

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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 Baroloand 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.