Cantina Morra Gabriele Medaglia Cantina Morra Gabriele

Mano e grappolo
less is more Wine artisans in Piedmont
Fioritura e torre

“Savor it and you will experience our passion for the pleasure of fulfilling dreams”
— Stefano Campaniello & Gabriele Testa

The name of our Langa winery is “Morra Gabriele, formerly known as Pautasso Vini originally created in 1880. When you visit this Langhe region, you will not find anyone by the name of Pautasso nor Morra Gabriele. In turn, you will be warmly welcomed by two fervent young men, Gabriele Testa and Stefano Campaniello. Gabriele is a typical piemontese farmer who has been working in the vineyards most of his life. Stefano is a sommelier who has spent time working in fine dining restaurants in France, Spain, London and Italy as well as traveling the European wine regions to understand the secrets of great wines.

They met while Stefano managed a restaurant where Gabriele was a customer. A friendship developed because of a shared appreciation for the land, vineyards and wines. This inspired them to collaborate their skills and talents which sowed their partnership. In 2013, the two joined forces and the business is called Morra Gabriele. The label Morra Gabriele is taken from the name of Gabriele’s grandfather, who started this traditional Piemontese winery.

Gabriele and Stefano say, while in the cellar, that “you will not find any works of art or crystal chandeliers”.

“But, in a way, it’s the wine, in fact all the wines, that illuminates everything.” — Armando Castagno (Vini Artigianali Italiani, 2019)

Today, inspired by the traditions of the famous grandfather, the winery continues its operations and relies solely on the dedication of two young men who preserve the legacy. Gabriele loves and nurtures the balance between the vines and its earth, while Stefano has clear ideas, making use of long fermentations, concrete tanks, oak barrels with the aim to have territorial wines.

Our wines

“Sediments are synonym to traditional wisdom”

Our farm was born from a wish that matured over the years, to be able to produce great wines from old vines through our passion, the knowledge in the world of wine and the practice of biodynamics.

In order to reach this objective, the pruning and the working of the ground are looked into according to lunar phases; phytosanitary defense is entrusted solely to the use of copper, sulphur and natural infusions. The autumn green manures composed of legumes, wheat and cruciferous (mustard) allow us to enrich the soil with natural organic substance and increase biodiversity by favoring the presence of useful insects.

All this is done to succeed in bringing the healthy bunches to maturation and to allow a vinification totally free of corrective and chemical products. Fermentation is spontaneous; the wine ages, depending on the type, in steel tank or in oak for months; bottling takes place without filtration or stabilization.

“Not doing” is quite as powerful as “doing”.

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The Terroir

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