Gianfranco Bovio

A La Morra family estate, now in its fourth generation. Gianfranco Bovio released his first Nebbiolo in 1976 after renovating his father's cellar. Today his daughter Alessandra, her husband Marco and their daughter Elisa farm 10 hectares, with the Arborina and Gattera crus as the flagships.

cantinabovio.it ↗

6 wines in our portfolio

RedBarolo del Comune di La Morra92 Falstaff93 James SucklingDOCG · 2021 · 750 ml
Awards
92 Falstaff — Falstaff, the leading German-language wine magazine, rating on a 100-point scale. 90+ is excellent.
93 James Suckling — Influential US critic and former Wine Spectator European bureau chief, rating on a 100-point scale. 90+ is outstanding, 95+ exceptional.
Grapes & tasting notes
Soft crushing of the grapes Fermentation with indigenous yeasts for about 15 days in temperature- controlled stainless steel tanks, during which pumping over is carried out at regular intervals to ensure optimal extraction of the colour and tannins contained in the grape skins. This is followed by racking and malolactic fermentation. The wine is then racked into oak barrels where it ages for 18 to 24 months; it is then racked into concrete tanks where it rests for a few months before being bottled. Sensory features: Ruby red colour with brick red highlights. The bouquet is fresh, with scents of nuts and leather. The palate is smooth with an…
RedBarolo "Arborina"95 Wine Spectator94 FalstaffDOCG · 2020 · 750 ml
Awards
95 Wine Spectator — US wine magazine that rates wines blind on a 100-point scale. 90–94 means outstanding; 95–100 means a classic.
94 Falstaff — Falstaff, the leading German-language wine magazine, rating on a 100-point scale. 90+ is excellent.
Grapes & tasting notes
Fermentation for about 10 days at controlled temperature with indigenous yeasts; maceration in contact with the skins (submerged cap technique) for about 3-4 weeks. Aging in large wooden barrels follows. Organoleptic characteristics: Ruby red color with brick reflections. The nose is fresh, with hints of dried fruit and vanilla. On the palate it is soft with a sweet, elegant and persistent tannin.
RedBarolo "Parussi"94 Falstaff94 James SucklingDOCG · 2020 · 750 ml
Awards
94 Falstaff — Falstaff, the leading German-language wine magazine, rating on a 100-point scale. 90+ is excellent.
94 James Suckling — Influential US critic and former Wine Spectator European bureau chief, rating on a 100-point scale. 90+ is outstanding, 95+ exceptional.
Grapes & tasting notes
Vinification and refining: Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation, the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels. Tasting notes: Ruby red colour with brick-like hues. It’s traditional to the nose, with reminiscences of ripe fruits and chocolate. A full-bodied wine with great structure, elegant in its tannin and very persistent.
RedBarolo Riserva "Rieumes"96 Decanter93 FalstaffDOCG · 2017 · 750 ml
Awards
96 Decanter — UK wine magazine, rating on a 100-point scale. 95+ is outstanding.
93 Falstaff — Falstaff, the leading German-language wine magazine, rating on a 100-point scale. 90+ is excellent.
Grapes & tasting notes
This wine is dedicated to the great-great-grandmother Eugenia Brezza De - Rieumes and is produced only in the best vintages. The Nebbiolo grapes are harvested manually in the second half of October. Once in the cellar the pressing takes place. Subsequently, alcoholic fermentation is started with indigenous yeasts in temperature-controlled tanks. This is followed by maceration of the skins with the "submerged cap" technique, for approximately 3-4 weeks. Once this period is over, the wine is decanted into other tanks where it undergoes malolactic fermentation, while the skins undergo soft pressing. At the beginning of winter, the wine is…
Red"Firagnetti" Langhe NebbioloDOC · 2023 · 750 ml
Grapes & tasting notes
Location: La Morra Exposition: South-East Vine Variety: Nebbiolo 100% Vinification and refining: Fermentation and maceration goes on for 8 to 10 days in temperature-controlled tanks, using native yeasts. The wine is aged in wood for few months. Tasting notes: This wine shows an intense ruby red. Youthful, fresh and fruity. it displays light notes of leather on the nose, which is rather common for this vine variety. The palate is elegant and slightly spicy.
Red"Regiaveja" Barbera d'Alba SuperioreDOC · 2019 · 750 ml
Grapes & tasting notes
Barbera 100% It ages 6 months in 500-liter barrel (20% new) followed by 8 months in Slavonian oak 16 Hl barrels. (no filtration) Bottles produced: 3500 Tasting notes: deep red with purple highlights, and a nose hinting at nuts and balsamic notes. Great body on the palate, but at the same time elegant, with a very long finish thanks to considerable acidity.

Vintages and availability change with every container. Ask your sales rep for pricing and samples.