BAROLO DOCG ZINZASCO

Selection of grapes from 10 MGA (Verduno and La Morra). This is our "classic" Barolo. It expresses well the characteristics of the soils and microclimates of Verduno and La Morra. Fresh, fruity, round and with already smooth tannins.

Vinification: alcoholic fermentation, malolactic fermentation and maceration in stainless steel tanks at a controlled temperature – no more than 28º C - for about three weeks

Aging: in oak wood. Tonneaux (5hl) and large barrels (25 hl), for a total period between 18 and 24 months. Stainless steel tanks and then in bottle

The grapes coming from 10 different sub-areas (MGA) of the Village of La Morra and Verduno give a very wide range of aromas ranging from spicy notes to the sweetest floral and fruity ones. Ample and happy aromas of strawberry, cherry, licorice and aromatic herbs, with hints of tobacco and leather. The mouthfeel is soft and velvety, balanced and with a remarkable personality. Clear, fine to the nose, deep, of great elegance and harmony, persistent and with medium tannins, without harshness

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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.