Denomination of origin: red wine.
Varietal: 100% Nebbiolo.
Production zone: vineyards on the Montefico and Ovello hills in the municipality of Barbaresco.
The vineyards are east-facing.
Cultivation: the Guyot method is used and three summer prunings are performed. Integrated pest control is employed to drastically reduce the environmental impact of chemical pesticides.
The harvest takes place relatively late, between the end of September and beginning of October.
Vinification: red vinification is performed with maceration on the skins for fifteen to twenty days and fermentation in steel vats at a controlled temperature of not more than 28°C.
Ageing: Morej is aged in small oak barrels for four to five months and then in steel vats for a further two to three months.
Bottle ageing is for a further two months.
Alcohol content: 13.5%.
Organoleptic characteristics: Morej is ruby-red in colour with garnet highlights. It has a fine and elegant perfume with flower notes including wisteria and rose petals together with wild strawberries. In the mouth it is tasty, full and persistent with perfectly balanced alcohol, acidity and tannins.
How to taste Morej: serve at around 18°C, matched with meat starters, rare roast beef and other roasts and medium matured cheeses. It can be served during all courses of a meal. If carefully kept, it will still be at its best five to six years after harvesting.
Morej is a name taken from a dialect word for wild strawberries, included among this wine’s delicious perfumes.
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