Ellena Giuseppe Barolo del Comune di La Morra


2 in stock

Vintage: 2017
Region: Barolo, Piedmonte, Italy
Viticulture: Organic
Grape varieties: 100% Nebbiolo

Ellena Giuseppe Barolo del Comune di La Morra offers floral, licorice, tar and spice notes surrounding a core of cherry. An elegant wine.

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2 in stock

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About Ellena Giuseppe Barolo del Comune di La Morra

Ellena Giuseppe Barolo del Comune di La Morra offers floral, licorice, tar and spice notes surrounding a core of cherry. The fruit is more prominent on the palate, where accents of mint and leather also peek through. On the elegant side, with fine balance and length.

The fruit primarily hails from the younger vines off of the Ascheri block (planted in 1980) on a southwest-facing slope at 1,100 feet in elevation. The other block is from Cascina Motturone just southwest of Ascheri at 900 feet in elevation on a west-facing slope. Matteo describes 2016 as an epic vintage and one that really has a perfect balance of elegance and power. While this entry-level Barolo may appear to be simply that, there is so much more here and it is easily the best vintage that Matteo has made of this wine.

The grapes were organically farmed and in mid-October handpicked with the bunches being destemmed and fermented without any additions in stainless steel vats. Frequent pigeage was employed to gain optimum extraction and the lots spent between 45 and 60 days on skins after which everything was pressed to a combination of French oak barrique (predominantly used barrels) and Slavonian botti. After 24 months of aging with only a single racking during the two years in wood, the wine was racked to tank, blended, and bottled without fining or filtration.

About Ellena Giuseppe 

Agricola Ellena Giuseppe is located in the prized commune of ‘La Morra’. The property is 15 hectares with five under vine and eight hectares of hazelnuts. From 1966 through the mid-2000s the Ellenas sold fruit to local co-ops and that all changed with the changing of the guard and young Mateo taking over the property with his father in 2009.

Today, three generations work side by side weaving tradition and innovation. Mateo worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro brings a bit of style from both of these producers fusing modernity with classic.

The viticulture is quite traditional and was the first thing Mateo went to work on. They converted the vineyard to organic viticulture and low yields obtained with multiple shoot thinnings. In the cellar, everything is vinified the way it ‘should be.’ The younger wines are given soft handling with higher temperature ferments and shorter time in oak, if it sees wood at all. The Baroli are macerated for 60+ days on the skins and held traditionally in botti with a bit of barrique. Primary and malolactic ferments are carried out with indigenous yeasts and the rackings are limited in order to lessen the use of sulfur dioxide.

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