Ellena Giuseppe

Ellena Giuseppe’s farm was purchased in 1966 by Francesco Ellena, born in 1922, and his brother Giovanni after they had worked as sharecroppers in La Morra. With the 2009 vintage, the Ellena family resumed vinifying their own grapes after renovating part of the farmhouse and the nineteenth-century cellar.

Located in La Morra, the farm covers approximately 15 hectares in total, with 5 hectares of vineyards, 8 hectares of hazel groves, and 2 hectares of woodland. Viticulture is traditional, using short prunings and low yields achieved through 2 or 3 thinnings. Only indigenous yeasts and bacteria are used for alcoholic and malolactic fermentations. Soft vinification is used for young wines, and skin contact lasts up to 60 days for Barolo; its wines include Barolo. Rackings and sulfur dioxide usage are kept to a minimum. The wines age in steel tanks, French oak barrels, and French barriques, without chemical processes prior to bottling.