Enzo Boglietti Piedmont
About Enzo Boglietti
Brothers Enzo and Gianni Boglietti established their winery in 1991 after growing up farming their father’s original vineyard in La Morra. The winery produces about 100,000 bottles a year with grapes coming exclusively from ha 22 of vineyards of property. While the winery is located in La Morra, the vineyards are scattered amongst the Comuni of La Morra, Barolo, Monforte, Serralunga d’Alba, Roddino e Sinio.
In the vineyards, they follow the best principles of the organic agriculture, using only organic products. They obtained the official organic certification for vintage 2017. Great emphasis is placed on fruit quality and yield. Vines are pruned short, Guyot method, 5/6 buds for Dolcetto e Barbera 7/8 for Nebbiolo. During end of spring and beginning of summer an extremely accurate and laborious canopy management practice takes place, ensuring well spaced and ventilated bunches to reduce the frequency of treatments and optimize fruit ripeness. Low yield is pursued at veraison by leaving a bunch per cane; 3-4 weeks from supposed picking time by strict number of bunches control and reduction of their size if too abundant. Only organic fertilizer is used and no herbicide is sprayed. In order to further obtain a low yield per vine all the new vineyards have been planted with a high density of vines per hectare, on average 7,000. All grapes are picked by hand.
In the winery, grapes are immediately driven to the winery then carefully sorted, destemmed and crushed. The alcoholic fermentation takes place in either wooden vats, stainless steel automatic horizontal vats or very basic vertical stain less tanks with the aid of wild yeast only. After being pressed off the skins and then roughly racked the wines are transferred to stainless tanks where they spontaneously undergo malolactic fermentation.
All wines are then racked off heavy lees and transferred to oak vats, ranging in volume from 1.5 kl to 7.5kl, barrels of 600lt to 225lt capacity or concrete tanks
The use of sulphites, fining and filtration is kept to a minimum. In comparison to the late 90’s and early 2000’s they have greatly reduced the amount of new oak used, the time of aging in oak and diminished the extraction during fermentation.
Today Enzo Boglietti together with his daughter Linda and his son Matteo are continuing their dedicated to produce high quality wines.