BAROLO DOCG SAN LORENZO DI VERDUNO

Selection of grapes from the single MGA San Lorenzo di Verduno. Southern exposure, calcareous and loamy soil.

Vinification: alcoholic fermentation, malolactic fermentation and maceration in stainless steel tanks at a controlled temperature – no more than 28ºC - for about 4/5 weeks

Aging: in large oak barrels (25 hl), for a period between 22 and 28 months. Stainless steel tanks and then in bottle

The grapes from Verduno give a very wide range of aromas ranging from spicy notes to sweeter floral and fruity ones. Ample and happy aromas of strawberry, cherry, licorice and aromatic herbs, with hints of tobacco and leather. Soft and velvety mouth, balanced and with remarkable personality. Clean, fine on the nose, deep, of great elegance and harmony, persistent and with dense tannins without harshness. On the palate it is warm and enveloping, showing great balance and long persistence

--------------------------------------------------

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.