I was fortunate to spend some time with Giulia while in Barolo recently. I was even more grateful as I was potentially her last appointment before she spends some time relaxing with a baby on the way in September.
The vineyard spans 12.5 hectares, with a focus on picking based on phenolic ripeness to ensure optimal flavour and balance. Nebbiolo is planted on the hill where clay soils dominate, while the lower sections feature sandier soils, and limestone is found near the gate at the top of the property.
The winemaking process emphasises gentle handling, using whole berries and wild yeast fermentations that typically begin 7 to 10 days after harvest, with no forced intervention. The wines spend 50 to 60 days on skins to develop depth and structure. Ageing takes place in Austrian oak, chosen for its subtle influence that allows the fruit character to shine through. La Tartufua 2023 is a wine of remarkable elegance, offering refined, brick dust tannins that are both plush and silky on the palate. It opens with vibrant notes of red cherries and licorice, underscored by a distinctive powdery texture that adds depth and character. With a graceful structure and a sense of place, this wine truly speaks of La Morra - finesse and sophistication in a bottle.
Hold to 2027 and drink to 15 years+
95/100
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