My La Morra project started in 2012 with 3 barrels of Barolo La Morra.
Last year the 24/25 portfolio reached 7.000+ with 7 different wines.
All grapes get crushed and destemmed; terroir here is superb and I believe in this way a get the most out of it. Alcoholic fermentations are spontaneous and risky ideally in open pots or demimuids; only Barbera prone to stuck fermentation and high VA always gets crushed into a static tank. They get dry on skins, after 3/5 weeks. I like to combine free run and pressings, ~.8 of a Bar. Spontaneous malolactic, then entonnage in used barrels: barriques, hogsheads, demi muids. Using different tonnelerie and barrels of different age contributes, in my opinion, to a more complex aromatic profile. The wines are made with no addition of copper sulphate, fructose, tannins, and sulphites are kept to a minimum. My aim is to have a bound sulphur below 70ppm, but I am staying well away from oxidative characters that I don't like and do not suit the red wines from Piedmont. The wines go to bottle without fining and filtration. Single piece corks used.