Dense purple in colour, this expression features ripe black cherries, a dose of chocolate liqueur and hints of citrus zest on the nose, leading to a full bodied palate of mature plum, dark cherry, vanilla and coffee on the palate, with excellent length and notes of licorice, supported by sizeable tannic structure. Pair with red meats, game and hard cheeses.

From modernist to traditionalist, the ebullient Manuel Marchetti has been responsible for this 12ha estate since 1996. Brunate is the richer of their two La Morra crus, with La Serra’s accent on finesse. The wines are aged in cement, following‘inveccchiamento/elevage’ in large old oak bottle, delivering cellar-worthy beauties that apparently gain colour over time.

 This wine takes its name from the homonymous single vineyard at La Morra, and was the very first in the area to specify vineyard name on the actual labels, as early as 1958. The grapes are specially selected, then fermented at a temperature of 28-30° Celsius. Maceration on the skins lasts 3 to 4 weeks, and the wine is aged for at least two years in medium-sized oak barrels (between 2,000 and 4,000 litres in capacity).