Ellena Giuseppe Barolo “Comune di La Morra” 2019

$39.99 $49.99

Sold Out

Alcohol: 14.5%

Grape(s): 100% Nebbiolo

Localization: La Morra, Piedmont, Italy

Tasting Notes: Truly textbook La Morra in every way, Ellena Giuseppe Barolo del Commune di la Morra is bright garnet in color with a light orange hue. Immeasurably pleasant and aromatic, it offers scents of flowers and light, delicate spices. The bouquet is agreeably rounded, balanced between elegance and a rowdy broodiness.

94 points Wine Enthusiast: Cranberry, sour red fruits, dried herbs, roasted earth and dried flowers open this very pretty wine. The palate shows more floral and earth notes at first, then moves into a deep core of fresh cherry. Fine tannins go nicely with well-balanced acidity.

The Domain: Agricola Ellena Giuseppe is located in the prized commune of La Morra. The property is 15 hectares with five under vine and eight hectares of hazelnuts. From 1966 through the mid-2000s the Ellenas sold fruit to local co-ops. That all changed when young Matteo took over the property with his father in 2009. 

Today, three generations work side by side weaving tradition and innovation. Matteo worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro, bringing a bit of style from both of these producers and fusing modernity with classic. The viticulture is quite traditional and was the first thing Mateo went to work on. They have converted the vineyard to practicing organic viticulture, with manual weed management and practicing sexual confusion in the vineyard, curtailing savage moths from destroying the vineyard. Low yields are obtained through multiple shoot thinnings, intensifying the fruit when necessary. 

In the cellar everything is vinified the way it should be. The younger wines are given soft handling with higher temperature ferments and shorter time in oak, if it sees wood at all. The Baroli are macerated for 60+ days on the skins and held traditionally in botti with a bit of barrique. Primary and malolactic ferments are carried out with indigenous yeasts and the rackings are limited in order to lessen the use of sulfur dioxide.