The history of Giorgio Sandrone’s winery started in the ’50s, when Giovanni and Livia, Giorgio’s parents, started to run part of the important “Parà” farmstead in La Morra. In 1968 Livia and Giovanni bought a farmstead, previously owned by Luigi Vergiati, and the Sandrone Giovanni farm was born. At the beginning they sold only grapes, fruits and hazelnuts. In a second step the family started to bottle wine from their grapes. Today the winery is led by Giorgio, Livia and Giovanni’s son. Since 2020 they have been bottling Barolo del comune di La Morra and Langhe Nebbiolo. Overall Sandrone has 16 acres of vineyards and 10 acres of hazelnuts. Giorgio's single-estate Barolo is luxurious yet affoardable. The little bit of extra altitude in the village of La Morra lends to an old-fashioned style. The 35-50 year-old vines reached their prime when they perched at 1,148 feet. Driven by its low yields and stem-to-stem display of earthy tannins, this Barolo is very much structure-driven. It goes well with any rich and flavorful dishes, including beef, game, roasts and stews; poultry with juicy fats such as duck breast and foie gras; old strong cheeses like Parmigiano Reggiano, Pecorino vecchio, old Gouda, old Cheddar; blue cheeses such as Gorgonzola, Danish Blue, and Castelmagno, as well as cheeses with a rich flavor like Fontina and Boschetto al tartufo. Enjoy now or over the next 10 years! / Grapes: 100% Nebbiolo / Alcohol: 14% / Vineyard Location: Barolo DOCG, Piedmont / Farming Practices: Sustainable; dry-farmed; grapes picked by hand; native yeasts / Maturation Summary: In neutral barrels for 36 months then in bottle for 12 months / Color: Vibrant pie cherry with light garnet edge / Nose: Dark cherry, bright plum, and rich earth with hints of tobacco and porcini / Palate: Balanced, full-bodied and structure-driven, with dark fruit enveloped by earthy tannins / Finish: Pleasant, lasting tannins born to go with rich comfort food / Serving Temperature: 18°C - 20°C (64.4°F - 68°F )