Diego Morra
Diego Morra’s family has been in the wine and hazelnut business since the mid 1900’s. But it’s not until recently Diego started to bottle the wine under his own label. This practice was quite common back in the day. Today, the wine is bottled under the label Diego Morra.
Wines
Diego Morra owns about 30 hectares of vineyards spread across the towns of Verduno, La Morra and Roddi, and they make about 80.000 bottles in total. The age of the vineyard range in age from 13 years old (Pelaverga) to 40 years old (Monvigliero).
The Nebbiolo for Barolo Monvigliero comes from multiple plots in the Monvigliero vineyard that add up to total of 12 hectares, all of which have South/South-East exposure and an altitude around 230-300m. Monvigliero is generally noted for elegant wines, capable of reconciling structure and balance, with a touch of depth and austerity that neighboring crus rarely express (with the exception of Massara). Fun fact: The Pelaverga grapes also come from the Monvigliero vineyard. That’s a hell of a Pelaverga!
Winemaking
Diego does not apply one specific method when it comes to his winemaking. Instead, he adjusts his approach depending on which wine he is working with. The Barolo’s undergo 25-35 days, fermentation and maceration, while the Langhe Nebbiolo undergoes about 8-10 days. The same applies to use of barrels.
Diego Morra Fun fact
The 3 M’s on the Diego Morra label stand for Morra, Mosca and Monvigliero
Diego Morra Fun fact II
Diego Morra owns the most hectares in the Monvigliero vineyard. Which means the number of Monvigliero bottles will increase as the winery grows!
Wines
Wines available in:
Norway
Italy
United Kingdom
United States
Monvigliero
BASIC INFORMATION
Product name: Barolo Monvigliero
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 3000
Color: Red with orange hue
Fragrance: mature red fruit, roses, spices, tobacco
Taste: structured, round tannins, red fruit, some spice
Food pairing: meat, aged cheese
VINIFICATION (Winemaking)
Method: Fermentation and maceration in stainless steel tanks at a controlled temperature of no more than 30°C for 30/35 days
Ageing: French Oak tonneaux for 10 months, and after in medium barrel of 2500 lt (each one) for 20 months, followed by 6 months in stainless steel tanks
Minimum aging in bottle: 9 months
VINEYARD:
Vineyard: Monvigliero
Exposure: south, south-east
Age of plants: 40 years old on average
Zinzasco
About the wine Multiple cru: Monvigliero, San Lorenzo di Verduno, Boscatto, Campasso, Massara, Neirane, Breri, Castagni, Silio, Santa Maria.
BASIC INFORMATION
Product name: Barolo Zinzasco
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 4500
Color: Red with orange hue
Fragrance: spices, roses
Taste:
Food pairing: Braised meat, aged cheese
VINIFICATION (Wine-making)
Method: Fermentation and maceration in stainless steel tanks at a controlled temperature of no more than 30°C for 25/30 days.
Ageing: French Oak tonneaux for 8 months, and after in medium barrel of 2500 lt (each one) for 16 months, followed by 6 months in stainless steel tanks
Minimum aging in bottle: 6 months
VINEYARD
Vineyard: 75% La Morra & 25% Verduno
Monvigliero, San Lorenzo, Boscattom Campasso, Massara, Neirane, Breri, Castagni, Silio, Santa Maria
Age of plants: 28 years old on average
Langhe Nebbiolo
BASIC INFORMATION
Product name: Langhe Nebbiolo
Grape: 100% nebbiolo
Classification: DOC
Number of bottles produced: 6000
Color: ruby red with garnet hue
Fragrance: mature red fruit, red berries, notes of rose petals, with hints of oak.
Taste: approachable, round tannins, some tobacco
Food pairing: meat, game, aged cheese
VINIFICATION (Winemaking)
Method: 8-10 temperature controlled fermentation
Aging: 6 months in 10% tonno followed by 12-16 months in stainless steel tanks.
Minimum aging in bottle: 4-6 months
VINEYARD: Verduno, Roddi d’Alba, La Morra
Age of plants: 20 years old on average
Barbera d’Alba
BASIC INFORMATION
Product name: Barbera d’Alba
Grape: Barbera
Classification: DOC
Number of bottles produced: 6000
Color: intense ruby red hit violet hue
Fragrance: red fruit, floral notes, hint of oak
Taste: hints of oak, good acidity, round with hints of red fruit
Food pairing: meat, aged cheese, fatty dishes
VINIFICATION (Winemaking)
Method: 8-10 days temperature controlled fermentation followed by malolactic fermentation in stainless steel tanks for about 8 months.
Aging: 4-5 months in tonno, some new oak
Minimum aging in bottle: 4-6 months
VINEYARD:
Exposure: south, north-east
Age of plants: 25 years old on average
Dolcetto d’Alba
BASIC INFORMATION
Product name: Dolcetto
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 2500
Color: ruby red with violet reflections
Fragrance: peach, blackberry, violets
Taste: easy to drink, fruity
Food pairing: meat appetizers and first courses, pizza
VINIFICATION (Winemaking)
Method: temperature controlled fermentation for 4-6 days
Aging: a period in oak, and 6 months in stainless steel
Minimum aging in bottle: 3 months
VINEYARD
Age of plants: 45 years old on average
Pelaverga
BASIC INFORMATION
Product name: Pelaverga
Grape: Pelaverga
Classification: DOC
Number of bottles produced: 10 000
Color: vibrant red
Fragrance: spices, pepper
Taste: fresh and fruity, with spice notes and a long finish
Food pairing: salumi, aged cheese, first courses
VINIFICATION (Winemaking)
Method: temperature controlled fermentation for 4-6 days
Aging: a period in oak, and 6 months in stainless steel
Minimum aging in bottle: 2-3 months
VINEYARD
Exposure: south, south-east
Age of plants: 13 years old
Date of harvest: last 10 days of September
Langhe Rosato
BASIC INFORMATION
Product name: Langhe Rosato
Grape: 100% Nebbiolo
Classification: DOC
Number of bottles produced: 4000
Color: pink
Fragrance: red berries, some herbs
Taste: good structure, good acidity, balanced
Food pairing: light dishes, fish, salads, appetizers, aperitivo and chocolate desserts
VINIFICATION (Winemaking)
Method: quick maceration followed by a rapid racking. Fermentation under constant temperature control. All in stainless steel tanks.
Minimum aging in bottle: 2 months
VINEYARD
Age of plants: 20 years old on average
Langhe Chardonnay
BASIC INFORMATION
Product name: Langhe Chardonnay
Grape: Chardonnay
Classification: DOC
Number of bottles produced: 4000
Color: yellow
Fragrance: apple and citrus
Taste: good acidity, mineral, fresh
Food pairing: fish, white meat, appetizers, risotto, aperitivo
VINIFICATION (Winemaking)
Method: light pressing followed by a slow fermentation at low temperatures (max 20 degrees Celsius). No malolactic fermentation. Entire process in stainless steel tanks.
Ageing:
Minimum aging in bottle: 2 months
VINEYARD
Exposure: east, north-west
Age of plants: 30 years old on average
