# Barolo DOCG La Morra (2019)

- **Producer:** Ciabot Berton
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €42
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, rose, black cherry, violet, red cherry, cloves, cedar, liquorice, vanilla, earth, dried fruit, tobacco, leather, tar

## About this wine

Ciabot Berton Barolo DOCG is a 100% Nebbiolo wine from the La Morra commune in Piedmont, Italy. The winery, Ciabot Berton, is a family-owned estate managed by the fifth generation of the Oberto family, who have been making wine since 1876. Their winemaking philosophy centers on tradition, quality, and ecological sustainability, aiming to express the unique character of their La Morra terroir. The vineyards are located in renowned crus within La Morra, with vines of varying ages, including some planted in 1961. The 2019 vintage is noted for its quality and structure.

## Interesting facts

- The winery's name, 'Ciabot Berton,' refers to a small building on the estate with a colorful past involving fireworks.
- Vineyards are situated on prestigious La Morra crus like Roggeri and San Biagio.
- Some vines at Ciabot Berton were planted as early as 1961, offering a deep connection to history.
- The family emphasizes ecological sustainability in their vineyard management.

## Food pairing

The wine's full body and dense tannins are well-suited to complement the richness and protein of red meats, helping to cleanse the palate. Its complexity and aromatic profile can stand up to robust flavors, while balanced acidity ensures it doesn't overpower more delicate dishes. The wine's structure makes it an excellent partner for slow-cooked dishes and aged cheeses.

## Wine making process

Ciabot Berton employs a traditional winemaking approach for its Barolo. Grapes undergo maceration with skins for at least 16 days in open concrete fermenters or large steel vats at a controlled temperature of 30°C. The wine is then aged for 18 months in 25hl Slavonian oak barrels, followed by 6 months in concrete vats and a minimum of 6 months of bottle aging. Vineyard management emphasizes ecological sustainability, with hand-harvesting employed due to the steep terrain.