Barolo DOCG 'La Morra', Enzo Boglietti, 2021
Barolo DOCG 'La Morra', Enzo Boglietti, 2021
- 75cl
- 14%
- Red Still
- Nebbiolo
- Organic
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Optimal drinking window: Now - 2035
Enzo Boglietti and his brother Gianni switched from dairy farming in the late 1980s to wine production, using the 3ha of vines belonging to Enzo’s grandfather. A further 19ha have been inherited through Enzo’s mother. A leading modernist in the early 90s, Enzo was an exponent of smaller, newer barriques, and shorter, warmer fermentations, giving the wines rich, fruit-driven profiles with softer tannins.
Sourced from Boglietti’s holdings across La Morra's top sites including parcels in Fossati, Case Nere, and Boiolo, the ‘La Morra’ is a beautifully composed blend that captures the essence of the commune.
"Readers who have not tasted these wines in some time owe it to themselves to do so, as quality has exploded in the last few years."
Antonio Galloni, Vinous
Currently showing primary fruit and floral character with well-integrated oak from Boglietti's careful barrel regime. The wine will begin developing secondary complexity around 2028-2030, when leather, truffle, and forest floor notes will emerge to complement the red fruit core. Peak drinking will arrive between 2032-2035, when fruit and savoury elements achieve perfect balance, before beginning a graceful decline where tertiary aromatics of dried flowers and spice take precedence.
Tasting Notes
AppearancePale garnet with orange hints at the rim, classic for young Nebbiolo.
NoseRose petals and red cherry dominate, with violet pastilles and a touch of leather. There's underlying earth and truffle, but the fruit remains primary and inviting. A hint of new oak adds vanilla warmth without overwhelming.
PalateMedium to full-bodied with Nebbiolo's trademark acidity cutting through red cherry and strawberry fruit. The tannins are firm but polished, showing Boglietti's modern touch in extraction. Mineral undertones emerge mid-palate, with dried herbs and a whisper of tar.
FinishLong and elegant with lingering rose petals and a chalky mineral persistence.
Overall impressionA Barolo that balances tradition with accessibility, built for medium-term cellaring rather than decades of patience.
Food Pairings
In Piemonte, this would be the perfect partner for agnolotti del plin, those tiny pasta parcels stuffed with roasted meat and bathed in butter and sage. Locals would also reach for it with brasato al Barolo, beef slowly braised in the wine itself until fork-tender, or alongside a plate of tajarin with shaved white truffles during the autumn season. The wine's elegance makes it ideal with vitello tonnato, that curious but beloved dish of cold veal with tuna sauce, while its structure can handle the richness of bollito misto, the grand mixed boil served with salsa verde.
We think this wine would go well with
Serve at 16-18°C to allow the aromatics to fully express themselves. Decant for 90 minutes to soften the tannins and integrate the oak, though it's not essential for drinking pleasure. Use large Burgundy bowls rather than Bordeaux glasses to capture Nebbiolo's delicate perfume, and don't be afraid to let it breathe in the glass as it continues to evolve.
La Morra's rolling hills sit at 400-500 metres elevation on the left bank of the Tanaro River, with lighter, more limestone-rich soils than neighbouring Serralunga. These calcareous marls with patches of sand create wines known for their elegance and approachability, producing Barolos that are perfumed rather than powerful. The cooler exposition and lighter soils result in earlier-drinking wines with silky tannins and pronounced floral aromatics.
Barolo DOCG is Italy's most revered red wine appellation, covering 11 communes in the Langhe hills where only Nebbiolo may be planted. The wines must age for 38 months including 18 in wood, creating structured, age-worthy wines that epitomise Piemonte's winemaking heritage. La Morra produces the most approachable style within Barolo, with softer tannins and more immediate charm compared to the iron fist of Serralunga or the power of Monforte.
The 2021 growing season in Piemonte delivered exactly the kind of drama that keeps vignerons on their toes. Spring arrived with a nasty frost in April that had producers lighting fires in their vineyards, followed by a wet period that tested everyone's nerves about disease pressure. Summer brought intense heat and drought that pushed the vines to their limits, but here's the thing about old Nebbiolo vines on those Langhe hills – they know how to dig deep when they need to.
What emerged from all this theatrical weather is a vintage of real substance and character. The Nebbiolos show remarkable concentration – think iron fist in a velvet glove rather than the more immediately charming styles of recent years. Barbera performed brilliantly, delivering wines with bright acidity that cuts through the natural richness, whilst Dolcetto offers more colour and structure than usual. We're finding these wines reward patience; the Barolos and Barbarescos want at least another two years in the cellar to show their best, though the Barberas are drinking beautifully now if you fancy a preview of what this vintage can do.
FAQs
What does this Barolo taste like?
Classic Nebbiolo character with rose petals, red cherry, and elegant tannins. It's more approachable than traditional Barolo thanks to Boglietti's modern winemaking style, but still has proper structure and complexity.
When should I drink this wine?
While approachable now, it will be at its best from 2028 onwards. The wine will continue to develop beautifully until 2035, gaining complexity whilst retaining its fruit character.
What food pairs well with this Barolo?
Perfect with rich Piemontese dishes like brasato al Barolo, agnolotti pasta, or anything with white truffles. The wine's elegance also works beautifully with roasted game, aged cheeses, or slow-cooked lamb.
Should I decant this wine?
Yes, decant for 90 minutes to allow the tannins to soften and the aromatics to fully develop. Use large bowls to capture Nebbiolo's delicate perfume, and serve at 16-18°C.
How does La Morra differ from other Barolo communes?
La Morra produces the most elegant and approachable style of Barolo, with softer tannins and more immediate charm than the powerful wines from Serralunga or Monforte. The limestone-rich soils create wines known for their perfume and finesse.
Is this wine worth cellaring?
Absolutely. While enjoyable in its youth, this wine will reward patience and develop beautiful secondary complexity over the next 15 years. It's built for medium-term cellaring rather than decades, making it ideal for special occasions in the 2030s.
OUR GROWERS
Enzo Boglietti
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