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Brothers Enzo and Gianni Boglietti established their winery in 1991 after growing up farming their father’s original 2.5 hectare vineyard in La Morra. In short time, the family’s holdings have grown to include just over 21 hectares of combined single vineyard sites. Most of these vineyards lie on Piedmont’s famed “golden slope,” and some of them boast 100-year-old-plus plant material.
From stylish normale to stunning cru Dolcetto, Barbera, and Barolo, the Boglietti lineup has few rivals in terms of energy and depth of character. The vineyards are sustainably farmed: only organic fertilizer is used, and every effort is made to reduce spraying. The grapes are picked by hand and fermented with native yeasts. Compared to the estate’s approach in its early years, the aging regimen now calls for a combination of vessels and sizes, including concrete, botti, barriques, and foudres. Total production is 75,000 bottles.