From a parcel of 60-year-old vines aged in 100% new oak barrels. Some very localised hail affected part of the Larigi vineyard and as result only 2000 bottles of this have been made. The quality has certainly not been affected; this shows a character, complexity and sophistication rarely attained by Barbera, sumptuous, spicy and loaded with flavour – notes of salt, redcurrant, plum stone, oak spice and blueberry.
Elio has done Piedmont wines a great service over the last two decades. Not only has the outstanding quality of his delightful ‘La Morra’ Barolo wines raised Piedmont’s profile, but he has taken many younger growers, such as Marco Marengo, under his wing giving them advice and instilling confi dence in them to make and bottle their own wines. Elio’s production of modern style Burgundy-influenced Barolos is, alas, miniature, meaning many of the Cru Barolos sell out before they even reach our list. Always experimenting and looking to perfect his art, Elio makes some stunning wine outside of his strong Barolo portfolio, including the old vines single vineyard Larigi Barbera and the Barbera Nebbiolo blend, La Villa. As Elio steps ever closer to full retirement, his talented daughter Silvia is taking greater control of wine production. Their flagship wine, Barolo, undergoes a short fermentation of up to a week, followed by ageing in used oak barriques for 2 years, the same method applies to the Cru Barolos apart from are aged in anything up to 30% new oak. The langhe wines are all aged for a shorter time, 12-6 months, in 100% new oak. Despite these modern methods oak or alcohol are not at all the feature of these wines you'de expect. Rather they are packed with vivid character, offer silky textures and are some of the most intense wines Piedmont has to offer.
Piedmont sitting at the foot of the mountains is justly regarded as one of, if not the finest wine growing region in Italy. The noblest grape found in the region in undoubtedly Nebbiolo, with the DOCG's of Barolo and Barbaresco at the forefront of production. Barbera and Dolcetto come in second and third, and being earlier ripening are often found located on those sides of the hills that receive less sunshine. The wines from Piedmont are intrinsically food friendly wines, a fact understandable given the culinary strength of the area.