SURFACE AREA: 1 hectare.

GEOLOGICAL COMPOSITION OF THE SOIL: clayish and slightly calcareous. The presence of magnesium oxides and manganese facilitates the tannins' maturation.


EXPOSURE: Southeast-Southwest.


ESTATE: Cordero di Montezemolo

WINEMAKER: Alberto Cordero di Montezemolo

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Cordero di Montezemolo estate

Of all the wines produced in Langa, the La Morra Barolo is appreciated for its refined elegance, its fruity notes and its immediacy, all features that make it ready to be savoured ahead of its peers coming from other areas of the denomination, particularly Castiglione Falletto and Serralunga d’Alba.
Nevertheless, not all La Morra Barolos are the same; together with Bricco Rocca and Conca dell’Annunziata, Gattera, a cru covering roughly 2.5 acres, is one of a triumvirate of outstanding terroirs in Barolo dell’Annunziata, La Morra. This vineyard, which is next to the boundary line with Castiglione Falletto, produces wines that do not conform entirely to the stereotype so often attached to La Morra Barolo, of wines that are ready quickly (comparative to the normal timescales for a Barolo), with little structure and limited longevity. This is because at this particular location the two subsoils that characterise the region and are identified specifically with Barolo meet and overlap, namely Tortonian, associated with the municipalities of La Morra, Verduno, Novello and part of Barolo itself, and Helvetian, characteristic of Castiglione Falletto, Monforte and Serralunga.
In general, the Barolo produced from this cru combines the elegance and softness that are a hallmark of Tortonian soil, which is the main component, and the much fuller structure that is typical of the Helvetian earth of neighbouring Castiglione Falletto, allowing it to age notably well.

The wine is 100% Nebbiolo and requires, accordingly to the appellation production rules, a minimum aging period of 38 months, 18 of which in bottle; after five years the wine can be given "Riserva" status.

The resulting wines are fully alcoholic and endowed with a structure capable of kindling profound emotions after a slow and gradual aging.

In the early years of the nineteenth century an eminent French oenologist, Count Oudart, arrived in the area of the Langhe, invited by Marquise Julia Falletti of Barolo and Count Camillo Benso of Cavour, mayor of the city of Grinzane near Alba. The French oenologist, upon studying the grape varieties present in the zone, suggested fermenting Nebbiolo "in the Bordeaux style". This meant fermenting with the aim of achieving a full-bodied wine with a well defined structure and with dry flavors, totally the opposite of the sweet versions, at times even with carbon dioxide, produced up to that date.

The hills of the Barolo production zone are of alluvial and marine origin and were formed ten million years ago. Geologically speaking, the zone consists of two different soil types located in two distinct areas: the Tortonian and the Helvetian. The first, which begins in Verduno and continues through the townships of La Morra and Barolo and ends in Novello, is characterize by grayish-blue marls. The second, which runs through Serralunga d'Alba-Castiglione Falletto-Monforte d'Alba, consists of grayish-yellow sands, compressed and compact. According to tradition, Barolo from Tortonian soils is elegant with medium alcohol levels and intense aromas, while Helvetian soils give a Barolo which is more austere, more alcoholic, and quite long-lived. A chemical analysis of the soils demonstrates that in the valley of Serralunga there is higher iron content, while the valley of Barolo contains higher quantities of magnesium oxides and manganese.
The grape variety available
in Gattera - Cordero di Montezemolo