Barbaresco Bricco Spessa
Wine name:Barbaresco Bricco Spessa
Vineyard extension (hectares):0.5
Blend:100% Nebbiolo (Michet)
Vineyard age (year of planting):Nebbiolo (Michet) 1914,1934
Soil Type:marly, loose. Ancient marine sandstone of the Miocene period
Colour:Intense garnet red with brick red reflections classical of Nebbiolo
Nose:Warm and enveloping with prune jam and underbrush berry tones, mint notes in the finish
Flavour:Intense, full bodied, slightly aggressive which identifies the personality of the wine
Serving temperature (°C):16
Match with:Braised red meat, game
Average no. bottles/year:2,000
Grape yield per hectare tons:6
Vine training system: guyot. The Nebbiolo biotype is the ancient Michet that has low production and small compact clusters with a high concentration of polyphenols.
Vinification and ageing
The harvest takes place at the beginning of October. Fermentation and maceration with the skins for 10 days. The wine matures in large oak casks (capacity 10-20 hectolitres) for 2 years
Address:Strada Morandini, 11 12053 Castiglione Tinella CN
Year of establishment:1800
Total annual production:150000
Total vineyard extension (hectares):21
Planted varietals and extension (hectares):8ha Barbera 11ha Moscato bianco 1ha Nebbiolo 0.1ha Syrah
Vine training system:
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:In the conversion phase to be certified organic
Harvest period:Mid September/Mid October
The Morando Family has lived in this area since 1580. In 1988 the major part of the bordering land was purchased and at present the vineyards extend for 21 hectares in the best zones for the production of the various wines: i.e. Castiglione Tinellla for Moscato, Montegrosso and Costigliole d'Asti for Barbera and Neive for Barbaresco. Paolo supervises all work in the vineyards, while his brother Giulio is responsible for the wine-making.
The Morando brothers’ Moscato is perfection: it has the richness that thoroughly satisfies coupled to a fragrant freshness that prevents cloying; and the bouquet transcends Moscato with unique nuances of sage and mint.
In this estate strict organic practices have been utilized for over 30 years, in fact chemical pesticides and fertilizers are banned in favour of sulphur and copper base products, manure and compost. Leguminous plants are sown on the aisles between the rows of vines and biological control is normally used against some kinds of pests. Furthermore, Giulio and Paolo Morando closely collaborate with the University of Turin, where their uncle Albino has taught viticulture for many years, and a considerable amount of research work is carried out at La Morandina. The estate is now in the conversion phase to be certified organic.
The estate offers two wonderful Barbera d’Asti, Barbera Varmat and Barbera Zucchetto, both issuing from very old vines: husky and riddled with spice, these are pure examples of this rich soil, originating from the Miocene Epoch during which the Alps continued rising from the sea (fossilized shells can be found in the ground). The vines of the Varmat cru are prephylloxera and are 100-120 years old.
Giulio and Paolo also make a regular Barbera d’Asti and a stunning single vineyard Barbaresco, “Bricco Spessa” (a cru in the township of Neive), made from 70-80 year old vines, mainly Nebbiolo Michet.