La Morra is one of the most important subregions within the Barolo wine region and is known for its elegant and refined wines. Here is a detailed description of this subregion:

Geographical Location and Climate

• Location: La Morra is located in the northwestern part of the Barolo DOCG, in the Piedmont region, Italy. It is one of the largest communes in the Barolo area, covering approximately one third of the total production area.
• Height: The vineyards in La Morra are located at an altitude ranging from 200 to 400 meters above sea level. The higher altitude of the vineyards contributes to the freshness and aromatic expression of the wines.
• Climate: The climate in La Morra is typically continental, with warm summers and cool, misty autumns. The higher altitude and exposure to winds allow for a slow ripening of the grapes, which contributes to the elegant style of the wines.

Soil and Terroir

• Soil types: The soil in La Morra is mainly composed of limestone and clay, with a high content of marl. This type of soil, often referred to asTortonian soil, is high in magnesium and manganese and is less compact than other soils in the Barolo region. As a result, La Morra wines develop softer tannins and a refined structure.
• Terroir influence: The terroir of La Morra, with its chalky soils, contributes to wines with a floral aroma, fresh acidity and an elegant mouthfeel. The wines are often lighter in color and structure than those from other Barolo subregions.

Characteristics of the Wines

• Aromas: Barolo wines from La Morra are known for their expressive and refined aromas. They often show floral notes such as roses and violets, together with red fruits such as cherries, raspberries and strawberries. After some maturation they also develop tertiary aromas such as tar, tobacco, and dried herbs.
• Flavor profile: On the palate, wines from La Morra are elegant and silky, with fine, well-integrated tannins. They have an excellent balance between freshness and complexity, with a relatively higher acidity that contributes to their aging potential.
• Structure: The wines of La Morra are often described as more approachable in their youth than those from some other Barolo subregions, such as Serralunga d'Alba or Monforte d'Alba. They have a medium body and a subtle but persistent finish.

Aging potential

• Aging: Although the wines from La Morra are generally more approachable, they still have excellent aging potential. They can easily age for 10-20 years, developing more complex and layered aromas over time.

The main Crus in La Morra are:

• Annunziata 109 hectares - altitude 220 to 380 metres - exposure north to northwest and a small part east;
• Arborina 11 hectares - height 250 to 32 meters - exposure south to southeast;
• Ascheri 84 hectares - altitude 270 to 400 meters - exposure west;
• Bricco Chiesa 14 hectares - altitude 210 to 290 metres - south-east exposure;
• Bricco San Bagio 29 hectares - altitude 220 to 290 metres - exposure south-east to south-west;
• Brunate 26 hectares - altitude 230 to 405 metres - exposure south to southeast;
• Cerequio 24 hectares - altitude 290 to 400 meters - exposure east to northeast - this is one of the most prestigious Crus of La Morra;
• La Serra 18 hectares - altitude 370 to 450 meters - exposure east to southeast;
• Rive 38 hectares - altitude 210 to 270 metres - exposure south-east;
• Rocche dell'Annunziata 30 hectares - altitude 240 to 385 metres - exposure south-east to south;
• Rocchettevino 35 hectares - altitude 280 to 440 metres - exposure east-northeast;
• Roggeri 21 hectares - altitude 240 to 340 metres - exposure east to southeast;
• Santa Maria 71 hectares - altitude 210 to 330 meters - exposure northwest to northeast.

In La Morra there are 65 wine producers. The most important are:

• Elio Altare;
• Cascina Ballarin;
• Andrea Oberto;Figli Luigi Oddero;
• Silvio Grasso;
• Ratti Renato;
• Roberto Voerzio.