The Wine
A fullbodied Nebbiolo showing classic Barolo structure with notes of dried cherry, potpourri, violets, and subtle tar, with professional reviewers scoring it highly (up to 95 points). The wine comes from La Morra, one of Barolos most elegant and aromatically expressive communes known for perfume, finesse, and softer tannins compared to Serralunga or Monforte.
Look for aromas of dried cherries and strawberries, old fireplace, licorice leaning towards tar, and telltale hints of violets, nuts and leather.
The grapes undergo indigenous yeast fermentation for about two weeks, with the finished wine going into oak (Slavonian casks and French BottI) for 18-24 months followed by time in concrete tank prior to bottling.
Pairings: Braised meats, roasts, mushroom risotto (or mushroom anything, really), aged cheeses.
The Winery
Bovio (Azienda Agricola Gianfranco Bovio) is a thirdgeneration family winery based in La Morra, the heart of Barolo. The estate began withAlessandro Bovio in the 1950s60s, expanded under Gianfranco Bovio in the 1970s, and is now run by Alessandra Bovio and her husband Marco Boschiazzo, with winemaker Matteo Franchi.
The familys roots are deeply tied to La Morras restaurant culture (Ristorante Bovio), and their wines are shaped by their culinary perspective.
They produce wine from about 20 acres of prime vineyard sites, producing less than 6,000 cases per vintage.
