Barolos of La Morra

I have previously written about Barolo and listed several of my favorite producers in this area. Now I would like to briefly discuss a few of those producers, as arranged by commune. This post will deal with five of the finest vintners of La Morra, right in the heart of the Barolo zone.

RENATO RATTI – This historic estate is today managed by Pietro Ratti, the energetic and outgoing son of Renato Ratti. The elder Ratti was one of the most important individuals in this zone during the 1950s and 1960s for his work in mapping and identifying the great crus (single vinyards) for Barolo production. The map he created is still a valuable reference point in any discussion on this topic.

Today, Pietro produces three bottlings of Barolo in most vintages: Marcenasco, a selezione from vineyards near the winery, Rocche (dell’Annunziata) and Conca (these last two from single vineyards). The Ratti style of Barolo is ideal ripeness, but subtle wood, so as to allow the terroir of the sites to emerge. The wines are elegantly styled and are first-rate examples of how Barolo improves and changes with time. Ratti is not the only producer to focus on this, of course, but he is one of the finest, no doubt. His recently released 2006s are beautifully layered (especially the Conca), and his 2004s and 2001s are remarkable.

ROCCHE COSTAMAGNA – Located at the top of the hill, just as you enter La Morra, this estate is one of the most consistent in La Morra and the entire Barolo zone. Alessandro Locatelli is the owner and in my mind, the style of his wines are much like the man himself – straightforward, elegant and charming. His regular bottling of Rocche dell’Annunziata is excellent, but it is the Bricco Francesco, made from grapes from the highest portion of the Rocche vineyard, that is his finest wine. Deeply concentrated with a long, beautifully structured finish, this is classy La Morra Barolo with elegant tannins and lovely perfumes.

MARCARINI – Managed by Manuel Marchetti, this is one of La Morra’s most traditional estates. The two Barolos – La Serra and Brunate – are fermented in cement tanks, as these are inert and impart no additional flavors. The wines are then aged in botti grandi (large casks) to emphasize varietal character as well as a great sense of terroir. The wines are subdued, marvelously balanced and age beautifully. These bottlings are also some of the most fairly priced Barolos in the entire zone – bravo Manuel!

Cru of La Serra, located in La Morra (Photo ©Tom Hyland)

ROBERTO VOERZIO – As traditional as the wines are from Marcarini, the Barolos from Roberto Voerzio are just as modern in their approach. Voerzio makes as many as seven different bottlings of Barolo – almost all from La Morra (Brunate, La Serra, Rocche dell’Annunziata Torriglione), each of which is aged in entirely new French oak barriques. While this may seem excessive, the discipline in the vineyard – extremely low yields – ensure that there is plenty of fruit to balance the wood. While these wines appeal to a different palate than those of Marcarini, one cannot doubt their excellence.

GIANNI VOERZIO – Brother of Roberto, Gianni Voerzio produces only one Barolo from the La Serra vineyard, but it is quite a bottling. Just like his brother, Gianni ages the wine in barriques, so the wine has a ruby red color instead of the garnet one expects with a young Barolo and there is ample oak. Again, yields are low, so the wine is balanced and older vintages show quite well. Gianni Voerzio, like his brother, is also a gentleman as well as an impassioned winemaker.

Gianni Voerzio (Photo ©Tom Hyland)