Vineyards and winemaking
Morra Gabriele's Barbaresco comes from biodynamically managed Nebbiolo vines rooted in the appellation's limestone and clay-rich soils. Manual work, cover crops and natural vineyard treatments are used to encourage balance, while the small scale of the estate allows Gabriele Testa and Stefano Campaniello to respond closely to each parcel.
The 2019 fermented spontaneously with indigenous yeasts before an extended maceration. It then matured for 18 months in large, seasoned oak vessels, followed by further time in bottle, and was bottled without filtration or stabilisation to retain the wine's natural texture and expression.
Tasting notes
Appearance
Clear garnet red with brick-orange reflections beginning to develop at the rim.
Nose
Rose petal, red cherry and raspberry are layered with anise, dried herbs and autumn earth, followed by subtle notes of tobacco and truffle as the wine opens.
Palate
Structured but not heavy, with ripe red fruit, bright acidity and firm, fine-grained tannins. Large old oak leaves the fruit unobscured, while mineral and savoury notes lengthen a complex finish of cherry stone, liquorice and dried flowers.
Food pairing
Pair with braised beef and polenta, roast grouse, porcini risotto, or baked aubergine with Parmesan. A decant will help the tannins relax; serve at a cool room temperature to preserve the wine's perfume and line.
Background story
Farmer Gabriele Testa and sommelier Stefano Campaniello established the modern Morra Gabriele project in 2013, reviving a small Langa cellar whose earlier identity, Pautasso Vini, dates to 1880. Their work combines biodynamic farming with spontaneous fermentation and a deliberately light hand in the cellar.
The relationship with Sommelier's Choice began at Campamac Osteria, where Tim was served a Barbaresco recommended by Stefano himself and learned that the sommelier was also its producer. The quality prompted an immediate importing partnership, preserving the personal discovery at the heart of this classically structured 2019.
