From the grapes of the Verduno vines comes this frank and charismatic Pelaverga juice. A lively and brilliant color and a rare expressive richness: spices alternate on the nose revealing warm, peppery, intense and enveloping notes and a fresh and harmonious mouth. After harvesting at the end of September, a soft destemming and crushing follows and a tumultuous fermentation at a controlled temperature, with short but frequent pumping over and racking in about 8 days to best preserve the varietal aromas. V inification, malolactic fermentation and aging takes place entirely in steel. Diego's Pelaverga rhymes with rustic dishes, with cold cuts and cheeses, with first and second courses with character.
Variety: Pelaverga Piccolo 100%
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.