Monvigliero comes from the selection of the best grapes from the vineyards in the municipality of Verduno facing south. A Barolo with touching finesse and elegance, ample in its aromas of red plums, red roses, cinnamon and cloves and a decisive body supported by tannins ripe and with a taste of ripe fruit and spices. After harvesting at the end of October, the Monvigliero is fermented and macerated in steel at a controlled temperature for 35 days. The refinement involves 30 months in French oak and then further passing in steel and, finally, in the bottle. A Barolo that calls for red meat and aged cheeses, but capable of boldly declined even with well-structured and fatty fish, risotto with mushrooms or truffles or dishes with a strong spicy component.
Variety: 100% Nebbiolo
Monvigliero state of mind. A hilly velvet that unites the heart of Verduno with Alba, the capital of the Langhe. An amphitheater with slight slopes and a soil made of marl and sandstone that gives full voice to the prince of the hill: Nebbiolo. In the harmony of this territory, the Diego Morra farm cultivates grapes with daily passion. The story of the Morra winery is a story involving three generations, which began in the mid-twentieth century with a handkerchief of land and which today has 30 hectares of vineyards distributed between Verduno, La Morra and Roddi. A story in continuous evolution, where the balance between man and nature is constantly renewed. Today at the helm is Diego, the heir who has firmly taken the course towards environmental sustainability: following the principles of integrated pest management, each grape variety is placed within the most suitable terroir, leading it to full self-expression. For Diego Morra, recognizing and enhancing the peculiarities of the vineyards in which he works is crucial. The vineyards are mainly cultivated with Nebbiolo, but there is a significant presence of all the typical vines of the area, such as Dolcetto, Barbera and Pelaverga.