Calcareous soil, south-facing slope. Reduced pesticide cultivation. Average vine age 47 years. 30hl/ha. 0.5ha, 250m above sea level. 15 days of stainless steel fermentation. Manual remontage and pigeage. Finally, MC and MLF fermentation in wooden barrels, 24 months of barrique aging (40% new barrels). The history of the cantina dates back to the early 19th century, when the grandfather of the current owner, Renato Ferrero, started making wine in the Annuziata area of La Morra village. They have been bottling high-quality Nebbiolo wine since then. The winery has a history of awards dating back to 1933, proving that this is a famous wine-producing region. The vineyards were subsequently devastated by phylloxera and the Second World War, but Renato's father, Lorenzo, used American rootstocks, grafted them, and began planting vines in an attempt to make great wine from Nebbiolo again. However, his father Lorenzo died too early in 1966. They had just started to move towards a revival. From this time on, the reputation of Barolo became solid not only in Piedmont but also abroad, and the young Renato decided to take over his father's will and put his whole heart and soul into winemaking. He is currently working hard on winemaking with his wife Nina. In the future, his two sons will also take over the cantina and make wine as a family. La Morra is blessed with a variety of growing environments with a rugged terrain among the Barolo villages. The wine is characterized not only by the solid structure that is typical of Barolo, but also by its brightness and brilliance that is not found in other villages. Generally, Barolo is only talked about for its masculine strength, but La Morra has a rich fragrance and also has a supple and elegant style. Among them, the Manzoni vineyard, which faces south and covers only 0.5 hectares, is a notable example of this characteristic. Renato is adamant that "my Barolo is traditional and not influenced by new trends or fashions," but he continues to make Barolo with a strong will and uncompromising La Morra spirit. The long-term aging process gives this Barolo a complex and seductive charm.