Ferrero Bruno di Ferrero Giuseppe Az. Agr.
Via Novello, 7 - 12060 Barolo (Cn)
Tel. 0173/56201 - Fax: 0173/56201
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Web site: www.ferrerodabarolo.it

Year founded: 1996 su azienda esistente dal 1927
Owner: Ferrero Giuseppe

INFORMATION

Total vineyard area: 10
Hectares planted to nebbiolo for Barolo: 3,5
Vineyards : Terlo 1,5, La Volta 0,850, S. Grato 0,400, Ciocchini 0,900
Winery visits possible: Yes (preferably with reservation)
Retail sales at winery: Yes

Winery location:
Drive up the road from Barolo to Vergne, then take the fork for Novello. The winery is in the first farmhouse (cascina) on the right.

 

NOVITA'

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Wines produced: Barolo docg, Barbera d'Alba doc, Dolcetto d'Alba doc
Barolos produced and quantity: 1996 2.000 bottiglie, 1997 1.500 bottles
First year Barolo production: 1996
Type of Barolo produced: Traditional
The Ferrero have what the French would call a “vin de garage” and the English a “boutique winery,” with their microproduction of 700 bottles plus 400 magnums of 2000 Barolo and 1,000 of Dolcetto d’Alba, certainly a niche producer like those fortunate media darlings of the French and California wine press, although prices at the winery, of 13 euros for the Barolo, 7 for the Barbera d’Alba, and 4.5 for the Dolcetto, are worlds away from the sheik-worthy levels touted by English-language publications perhaps a bit too full of themselves.
This tiny output is not the final goal, however, but simply a necessary intermediate step between the past history of this estate, sited between the hilltop town of Vergne and the first vineyards of Novello, and its future character, which will see a better balance between production of the bulk wine so happily acquired by other local bottlers, and the production and release of its own brand, Azienda Agricola Giuseppe Ferrero.
The estate was founded in 1927 by Donato Ferrero, who purchased it from Gastone di Mirafiore, the nephew of King Umberto, and was always directed by the Ferrero family, generation after generation, to the present fourth. Sabrino Ferrero was followed by Bruno, who is still the enthusiastic prime mover in the cellar, and by Bruno’s son, Giuseppe, who took up work here in 1996 and has championed the turn towards higher quality, as well as the considerable challenge of marketing the estate’s bottled production.
A good dose of prudence and the desire to make sure of their own proper placement in the market have induced Giuseppe and, especially, Bruno not to exceed the very modest present production, that goes to the Italian and German faithful who acquire the bottles right at the winery.
But the Ferreros are gradually changing direction and will be emphasising more their own label, though without abandoning their bulk wine production. The quality of the wine has certainly been responsible for this, but the main reason is the distinctiveness of the vineyards around the winery, planted in soils that have a little clay but are mostly sand and tuff, the nebbiolo located almost entirely in the commune of Barolo (the Terni and La Volta vineyards), and Dolcetto and Barbera in the commune of Novello (San Grato e Ciocchini vineyards), both older vineyards traditionally worked manually to provide low yields, as well as newer plantings.
The guiding spirit is Armando Cordero, their talented consulting winemaker (who has reached his 54th harvest), who convinced them to improve winemaking equipment (in a facility enlarged a few years ago); to upgrade their barrels, now 25-hectolitre Slavonian oak casks built by Garbellotto, the king of Italian coopers; and not to hesitate to take some risks. For fortune will not fail, of course, to favour the brave, but also because good wine will always find its way to those who will appreciate it.
Ferrero still has a small amount left of the excellent 1996 vintage, and the 2000 has been in bottle since September and will be available at Christmastime, As always, their style is rigorously traditional, with lengthy fermentations, usually about 20 days, with maturation in large oak, and filtration and other treatments kept to an absolute minimum. The Dolcetto d’Alba is done entirely in steel, while the Barbera d’Alba, sourced from 1950s-era vineyards in the areas of Barolo and of Novello, goes to somewhat smaller, used oak.