The grapes from the La Morra and Verduno vines contribute equally to the creation of this velvety Barolo Zinzasco with an incredible personality. The breadth of its notes touches the spicy, the fruity and the floral, with strong memories of strawberry, cherry, licorice and aromatic herbs. The mouth is soft, harmonious and elegant, the tannins medium, without harshness. After harvesting at the end of October, the Zinzasco is fermented and macerated in steel at a controlled temperature for 25 days. The refinement foresees 6 months in tonneaux, to then pass another 18 still in French oak, but wider. Further steel follows and, finally, in the bottle. Zinzasco is the wine for structured dishes, from risotto with truffles to braised and boiled meats, from alpine cheeses to fatty fish.
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.