Generally harvested in the middle of October, the fruit is wild fermented with 60 days maceration on skins with frequent early punch downs. Malolactic fermentation and maturation is in barriques for 30-months before bottling without filtration. Perfect balance of fruit and tannin, the hallmarks of a great wine.
2018 Ellena Giuseppe Barolo La Morra DOCG
$75.00
LA MORRA – PIEDMONT
Located in La Mora, Piedmont, the 15 hectare farm is comprised of five hectares of vines, the rest being hazelnuts and woodlands. In the family for 50 years there are three generations, Francesco, his son Giuseppe and the grandson Matteo are all involved in the vine growing. All indigenous yeast fermentations with soft vinification for the young wines and long and traditional skin contact for Nebbiolo.
“Bright red fruit with tinges of violets, tobacco and citrus rind. Medium-bodied with lightly chewy tannins, bright acidity and more orange rind and a twist of nutty vanilla right at the end. Traditional feel to this. Tasty, too. Try after 2022. 92 Points.”
JamesSuckling.com, March 2021 [2017 Vintage]
“Plums, hazelnuts and dried flowers follow through to a medium to full body, round and creamy tannins and a flavorful finish. Really pretty and balanced. Needs time to soften, but already a beauty. Drink after 2022. 93 Points.”
JamesSuckling.com, August 2020 [2016 Vintage]
“This has some good, punchy intensity for La Morra with aromas of orange zest, rose hips and wild cherries. The palate carries a bright and zesty array of fresh, juicy red-cherry flavor with succulent, firmish tannins. Drink or hold. 93 Points.”
JamesSuckling.com, Nov 2019 [2015 Vintage]
