Diego Morro Verduno Pelaverga DOC

after a careful destalking the tumultuous fermentation takes place in 4-6 days under constant temperature control (max.25°C), short but frequent remounts and racking for about 8 days. The wine-making process, the malolactic fermentation and great part of the aging process (which finishes with a period in wood) takes place in stainless steel containers during a 6 month period.

Diego Morra is a third-generation Barolo winemaker based in Mosca di Verduno. Since the mid-20th century, the Morra family have built up an estate of 30 hectares across the communes of Verduno, La Morra and Roddi (as well as 20 hectares of hazelnut trees).

The pinnacle of their vineyard holdings is four hectares in the famous Monvigliero cru – not just most sought-after in Verduno but now recognised as one of the finest sites in all of Barolo. Hence, the winery logo features three letter Ms, representing family, home and vineyard: Morra, Mosca and Monvigliero.

The style coming from the gravity-fed winery is contemporary in the best sense: traditional ageing in large casks but with a gentler extraction than the more rustic Nebbiolos of old yields wines of jewel-like clarity and depth. In addition to the sensuous Nebbiolo d’Alba and Barolos, Diego Morra also grows a hyper-local variety, the vivid, fruit-forward Pelaverga, which is found almost exclusively in Verduno.

With great vineyards and precise, unobtrusive winemaking, Diego Morra is one of the brightest rising stars of Barolo.