Barolo DOCG 2022 - Aurelio Settimo

The character of La Morra in a classic Barolo

Aurelio Settimo Barolo DOCG comes from La Morra, one of the historic villages of the appellation. Rather than pursuing an overtly modern oak signature, the estate focuses on traditional methods that allow Nebbiolo and its origins to shape the wine. Prolonged maceration, concrete tanks and large oak casks are central to this approach.

This is the producer's classic Barolo, a separate bottling from the single-site Rocche dell'Annunziata wine. That distinction matters: it offers an introduction to the estate's style without presenting this label as a designated single-vineyard cru.

A family estate rooted in the Langhe

The Settimo family settled in Annunziata, a hamlet of La Morra, in 1943. The Aurelio Settimo label was established in 1962 as the family increasingly specialised in winegrowing. Following Aurelio, his daughter Tiziana took over the estate; today she works with the next generation, including Davide. The winery produces DOC and DOCG red wines solely from estate-grown grapes.

Its vineyards cover approximately 6.64 hectares: 5.67 hectares of Nebbiolo for Barolo and 0.97 hectares of Dolcetto. Some of the Nebbiolo plantings belong to the renowned Rocche dell'Annunziata area, though the estate's classic Barolo should not automatically be described as that single-site bottling. For the classic wine, the producer lists sandy-calcareous soil and a south-easterly exposure.

From Nebbiolo grapes to large oak casks

Made from Nebbiolo, this Barolo follows the estate's traditional cellar practices. The skins remain in contact with the fermenting must for approximately 15–20 days, with regular pumping over and punch-downs. Fermentation is carried out in temperature-controlled stainless-steel tanks, while malolactic fermentation takes place in concrete.

The stated maturation programme combines glass-lined concrete and large oak casks: approximately 12 months in concrete, 18 months in oak and a further period of roughly 12 months in concrete. The large casks hold around 2,500–3,500 litres and are made from French and Austrian oak. The estate also specifies at least six months in bottle. This is an approach built around gradual development rather than a pronounced new-barrel flavour.

Aromatic profile and texture

The winery describes its classic Barolo as deep garnet red with ruby highlights. The bouquet is broad and complex, showing spice, wood and liquorice, while the palate is characterised as soft, pleasing and elegant. The aromatic profile is closely connected to the estate's traditional handling of Nebbiolo.

For those exploring Nebbiolo, the appeal lies in the interplay of structure and finesse: a serious red whose identity emerges from traditional cellar work and the landscape of La Morra rather than a heavily toasted oak character.

Food pairing and serving

As a food wine, Barolo is a natural partner for slow-braised meats, roast dishes, game and mature cheeses. These are serving suggestions based on the wine's style rather than a producer-prescribed menu. A broad wine glass and a serving temperature of approximately 16–18°C provide a sensible starting point. Any decanting should be judged according to the bottle's condition and development.

Why choose this bottling

What distinguishes this Barolo is the consistency of its method: estate-grown Nebbiolo, traditional maceration, concrete and generous oak casks. The estate's separate Rocche dell'Annunziata wine puts the classic bottling in context while preserving its own identity. This is a compelling choice for anyone seeking an authentic expression of La Morra's traditional winemaking heritage.