The Oberto family’s bond with La Morra is centuries deep, with written records of their ancestors in these hills dating back to medieval times, and at least five generations documented as growers here. The modern Ciabot Berton story begins in 1876, when decorated musketeer Giovenale Viberti bought the family’s first vineyard in the Rive cru, followed by a farmhouse and land in Bricco San Biagio a few years later. For decades the family sold grapes to the Alba cooperative, until visionary Luigi Oberto, born in 1935, began shifting the farm’s focus entirely to vines, building a new cellar in the 1980s and bottling their first Barolo in 1961—always from prime La Morra slopes with panoramic views over the Barolo amphitheater. Today, Marco and Federica Oberto, along with the next generation, farm about 12 hectares in top La Morra crus like Roggeri and Rocchettevino, relentlessly separating sites to capture the nuance of their Nebbiolo.

The 2019 Barolo La Morra sits squarely in this tradition of elegance and terroir transparency, channeling a five-star vintage widely hailed as one of the great modern classics in Barolo for its combination of ripeness, aromatic lift, and ageworthy structure. From calcareous-clay slopes around 300–400 meters, the wine shows pale garnet color and a lifted bouquet of wild rose, violet, broom, strawberry, plum, red fig, and carob, with sweet spice and licorice accents; on the palate it’s fresh, delicate, and floral with velvety, sweet-edged tannins and integrated acidity that carry through a long, persistent finish. Serious collectibility and value for only $49.

Why You'll Love It:

• Perfumed, terroir-driven Barolo from a long-rooted La Morra family, offering classic floral Nebbiolo aromatics and silky, finely woven tannins.

• Five-star 2019 vintage pedigree: ripe yet precise, with energy and balance that rivals far pricier neighbors, and critical acclaim from leading Italian guides.

• Serious Barolo under $50—a cellar-worthy, cru-level feel at a “village” price, ideal for collectors and Nebbiolo-curious guests alike.

How To Serve It: 

• Serve at 57°F–60°F in a large Burgundy or Nebbiolo stem to showcase the aromatics and soften the youthful structure.

• Decant 1–2 hours in the near term, especially if opened before 2028, to let the florals and red fruit fully emerge.

• Pair with roasted red meats, game, or medium-aged cheeses; the wine’s acidity and tannin cut beautifully through richer, savory dishes.