Organic Since Day One
La Morella is a pioneering organic estate in Carezzano, a small town in the Colli Tortonesi hills of Piedmont — on the border where Piedmont meets Liguria and Lombardy. Founded in 1985 by Enio Ferretti, who possessed a profound love for his land and an unwavering commitment to nature, the estate has been practicing organic viticulture since its very first day — decades before organic farming became fashionable in the wine world. Today, Enio manages the estate with the help of his family, cultivating not only vineyards but also wheat and herbs in a holistic, polycultural approach. La Morella is a prominent producer of natural and organic wines in its region, championing the native grape varieties of the Colli Tortonesi — Barbera, Dolcetto, Cortese, Freisa, and most notably, Timorasso — with a philosophy of minimal intervention, spontaneous fermentation, and often no added sulfites at all. The result is a portfolio of wines that are clean, precise, and pure expressions of one of Piedmont's most fascinating and underexplored terroirs.
A Pioneer's Vision in the Colli Tortonesi
The story of La Morella begins in 1985, when Enio Ferretti founded the estate in Carezzano, a small town perched in the Colli Tortonesi hills of southeastern Piedmont. This is a borderland — where Piedmont's rolling vineyards give way to Liguria's Mediterranean coast and Lombardy's plains — a territory that has historically been a crossroads of cultures, climates, and agricultural traditions. Enio was not merely a vigneron; he was a visionary who understood, long before it became mainstream, that the health of the land and the authenticity of the wine were inextricably linked. He established La Morella as an organic farm from day one, driven by a deep love for his land and an unwavering commitment to nature.
The Colli Tortonesi is one of Piedmont's most fascinating and underexplored wine regions. While the world has focused on Barolo, Barbaresco, and the Langhe, the Tortona hills have quietly preserved a viticultural heritage that stretches back centuries — a heritage of indigenous varieties, unique soils, and a climate that is distinctly different from the more famous zones to the west. Enio Ferretti saw this potential and dedicated his life to unlocking it. He planted vineyards, yes, but he also cultivated wheat and herbs, creating a polycultural farm that reflected the traditional agriculture of the region before monoculture took hold. This holistic approach — seeing the vineyard not as an isolated industry but as part of a living, breathing ecosystem — has defined La Morella from the beginning.
The name "La Morella" evokes the wild, untamed character of the Tortona hills — a landscape of woods, meadows, and steep vineyards that demands respect and patience from those who farm it. It is a name that speaks of rootedness, of a connection to place that goes deeper than commercial ambition. For nearly four decades, Enio has tended this land with the same hands-on, low-tech approach that he established in 1985. The estate has never used pesticides, herbicides, or chemical fertilizers. The vineyards are worked with minimal and non-invasive treatments, preserving biodiversity and soil health. This is not a marketing strategy; it is a way of life.
Today, Enio manages La Morella with the help of his family, passing down not only techniques but values — the belief that the best wine is made in the vineyard, that nature knows more than technology, and that the indigenous grapes of the Colli Tortonesi deserve to be celebrated rather than replaced by international varieties. The estate has become a beacon for the natural wine movement in Piedmont, a place where tradition and innovation coexist in the service of authenticity. Under Enio's stewardship, La Morella has played a crucial role in the revival of Timorasso — the rare, indigenous white grape that has become the region's most exciting discovery — and has proven that Barbera, Dolcetto, Cortese, and Freisa from the Tortona hills can achieve a purity and precision that rivals their more famous counterparts.
"La Morella is a prominent producer of natural and organic wines in its region, with a philosophy of minimal intervention. The winery has been practicing organic viticulture since its founding in 1985, with a focus on sustainable methods that involve minimal and non-invasive treatments, and no use of pesticides, herbicides, or chemical fertilizers."
— The Grape Reset
Borderland Terroir & Polycultural Harmony
La Morella's vineyards are located in Carezzano, in the Colli Tortonesi hills of southeastern Piedmont — a region that sits at the intersection of three distinct geographical and climatic zones: Piedmont's continental interior, Liguria's Mediterranean coast, and Lombardy's plains. The estate is situated at 343 meters above sea level, on hillsides that provide natural drainage and exposure to both Alpine and maritime influences. The soils are a complex mix of clay, limestone, and alluvial deposits — a medium-textured composition that provides body, minerality, and the structural backbone necessary for wines of depth and longevity. This is not the famous Tortonian marl of Barolo; it is something entirely its own — a terroir that gives the wines a distinctive character, a bridge between the power of Piedmont and the freshness of the Mediterranean.
The Colli Tortonesi terroir is shaped by its unique geographical position. To the west, the Ligurian Apennines buffer the vineyards from excessive maritime humidity, while to the north, the Alpine foothills provide cooling breezes that preserve acidity during the hot summer months. The elevation of 343 meters creates a significant diurnal temperature shift — warm days develop sugar and color in the grapes, while cool nights preserve the vibrant acidity that is the hallmark of great Piedmontese wines. Rainfall is moderate, and the hillside slopes ensure excellent drainage, preventing waterlogging and encouraging the vines to dig deep for nutrients. The result is grapes of extraordinary balance: concentrated yet fresh, powerful yet elegant.
The climate is continental with strong Mediterranean and Alpine influences — a triptych of climatic forces that creates conditions unlike anywhere else in Piedmont. Summers are warm and sun-drenched, but rarely oppressive thanks to the elevation and the cooling winds that sweep down from the Alps. Winters are cold, with frost that naturally controls pests and diseases. The proximity to Liguria brings a subtle Mediterranean influence — a hint of warmth and humidity that adds complexity to the aromatics of the grapes. This is a climate that demands versatility from the vigneron: the ability to work with varieties that can handle both heat and cold, drought and rain. Enio Ferretti has spent nearly four decades learning to read this climate, to anticipate its moods, and to farm in harmony with its rhythms.
Farming is certified organic and has been since the estate's founding in 1985 — a remarkable commitment that predates the organic wine movement by decades. Enio uses exclusively organic methods, with minimal and non-invasive treatments. No pesticides, no herbicides, no chemical fertilizers — ever. The estate is also a member of VinNatur, the association of natural wine producers, reflecting its commitment to the most rigorous standards of natural viticulture. Vineyard operations are conducted with great care, often manually, to select the clusters at their optimal moment of ripeness. The polycultural approach — vineyards interspersed with wheat fields and herb gardens — promotes biodiversity, attracts beneficial insects, and maintains soil health. The planting density is designed to ensure natural competition among the vines, leading to controlled yields and high-quality grapes. This is maximum-expression viticulture, where the health of the entire farm ecosystem is the foundation of wine quality.
Complex mix of clay, limestone, and alluvial deposits at 343m elevation. Medium-textured, rich in minerals. Provides body, freshness, and structural backbone. Natural drainage from hillside slopes. A terroir that bridges Piedmont's power and the Mediterranean's freshness — entirely distinctive.
Continental with Mediterranean and Alpine influences. Warm sun-drenched summers, cool Alpine nights, subtle Ligurian humidity. Pronounced diurnal shifts at 343m elevation. Ideal for indigenous varieties — heat develops sugar and color; limestone and cool nights preserve vibrant acidity.
Certified organic since inception — decades before it was fashionable. No pesticides, herbicides, or chemical fertilizers — ever. Minimal, non-invasive treatments. VinNatur member. Manual vineyard operations. Natural competition for controlled yields. The health of the entire farm ecosystem as foundation.
Vineyards interspersed with wheat fields and herb gardens. Holistic, traditional agriculture promoting biodiversity and beneficial insects. Not monoculture but ecosystem. Enio's vision of a living, breathing farm — where wine is one expression of a broader agricultural philosophy rooted in place.
Spontaneous Fermentation, No Sulfites & Timorasso Revival
At La Morella, the cellar philosophy is one of absolute minimal intervention — a natural extension of the organic farming practiced in the vineyard since 1985. Enio Ferretti believes that the best wine is made in the vineyard, and that the cellar's role is to preserve and enhance what the land has given, not to impose a predetermined style through technology or additives. The winemaking process is designed to allow the wines to evolve naturally: spontaneous fermentation with indigenous yeasts, no added sulfites in many cuvées, and ageing in a combination of stainless steel and concrete tanks that preserve freshness and the pure expression of the fruit. This is not modern, engineered winemaking; it is a deliberate, low-tech affair that prioritizes the natural expression of the grape over technological manipulation — an uncompromising dedication to natural processes and a deep-seated belief in the potential of indigenous Colli Tortonesi varieties.
The techniques are demanding, intuitive, and deeply rooted in tradition:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's organically farmed vineyards. Enio monitors each vineyard daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The old vines and rare varieties receive particular attention, their concentrated fruit handled with the care that their scarcity demands.
Timorasso — The White Jewel of the Colli Tortonesi: La Morella is best known for its focus on Timorasso — the rare, indigenous white grape that has seen a remarkable revival in the Colli Tortonesi and has become the region's most exciting discovery. Once nearly extinct, Timorasso is now recognized as one of Italy's most complex and age-worthy white varieties — a grape that combines the structure of great white Burgundy with a distinctly Piedmontese mineral character. At La Morella, Timorasso is handled with the same meticulous care as the estate's reds: hand-harvested, gently pressed, and fermented spontaneously with indigenous yeasts. The wine is aged in a combination of stainless steel and concrete tanks, preserving its freshness while allowing it to develop the honeyed, nutty complexity that defines great Timorasso. The result is a wine of extraordinary structure and minerality: notes of honey, pear, almond, and a savory, mineral finish that speaks of the limestone in the soils. These wines possess impressive ageing potential — 10–15 years in the cellar will reveal more wax, petrol, and dried fruit complexity. La Morella's Timorasso is not merely a wine; it is a testament to Enio Ferretti's role in the grape's revival and his belief in the hidden treasures of the Colli Tortonesi.
"Il Monte" Cortese — The Bright White: "Il Monte" is a classic white wine made from the Cortese grape — the same variety that produces Gavi di Gavi, but expressed here in the distinctive terroir of the Colli Tortonesi. The grapes are hand-harvested and vinified with the same natural approach as the rest of the portfolio: spontaneous fermentation, no additives, ageing in stainless steel or concrete. The result is a wine of bright acidity and crystalline purity — lime, almond, white flowers, and a crisp, mineral finish. It is a fresh, clean, and direct expression of Cortese that showcases how the variety performs when freed from the appellation constraints of Gavi and allowed to speak with the voice of the Tortona hills. It is the perfect aperitif wine, a companion to seafood, and a reminder that simplicity, when executed with precision, can be profound.
Barbera — The Structured Red: La Morella's Barbera is a pure, unadulterated expression of the variety from the Colli Tortonesi. The grapes are hand-harvested, destemmed, and fermented spontaneously with indigenous yeasts. Maceration extends for approximately four weeks in cement tanks — a period long enough to extract the full structural potential of the grape without overwhelming its natural freshness. The wine is then aged in a combination of stainless steel and concrete, preserving the vibrant acidity and red fruit character that define great Barbera. The result is a wine of structure and immediacy: vibrant red fruit flavors, generous spice aromatics, and a rich texture that speaks of the cement tank's gentle oxygenation. It is proof that Barbera from the Tortona hills can achieve a purity and depth that rivals the more famous expressions from Asti and Alba.
"Bricco delle Streghe" Dolcetto — The Fresh Red: "Bricco delle Streghe" — "The Witches' Hill" — is a red wine made from the Dolcetto grape, fermented and aged in steel tanks to maintain its vibrant, fruity character. The name evokes the folklore of the Colli Tortonesi, where ancient beliefs and agricultural traditions have intertwined for centuries. The wine itself is fresh, fruity, and easy to drink — plum, blackberry, violet, and a subtle almond bitterness that is Dolcetto's signature. It is not a wine for long ageing; it is a wine for the table, for the moment, for the joy of drinking something honest and alive. At La Morella, even the most approachable wines are made with the same meticulous care as the estate's most serious bottlings — proof that quality is not a function of price or prestige, but of intention and respect.
Freisa — The Aromatic Red: The Freisa at La Morella is handled with the same natural approach as the other reds: hand-harvested, spontaneously fermented, aged in neutral vessels. This indigenous Piedmontese variety is known for its firm tannins, vibrant acidity, and distinctive aromatic profile — wild strawberry, rose, and a slight bitter finish that pairs beautifully with local cuisine. At La Morella, it is given the space to express its unique character without manipulation, resulting in a wine that is both traditional and utterly fresh — a bridge between the past and the present of Colli Tortonesi viticulture.
Ageing & Bottling: The estate's approach to ageing is deliberately minimalist. Stainless steel tanks preserve freshness and aromatic purity, particularly for the white wines and the more immediate reds. Concrete tanks provide gentle micro-oxygenation and a subtle mineral imprint that adds complexity without wood flavors. There is no new oak, no barriques, no toast or vanilla — only the gift of time and the unique character of each vessel. Many of the wines are bottled without any added sulfites, a bold statement of Enio's confidence in the health of his grapes and the cleanliness of his cellar practices. The result is wines that are pure, unadulterated reflections of their origin — alive, evolving, and unmistakably honest.
Timorasso — "The White Jewel of the Colli Tortonesi, Fermented with Indigenous Yeasts, Aged in Steel & Concrete, No Added Sulfites, 10–15 Year Ageing Potential"
La Morella's Timorasso is the estate's most profound wine — a technical masterpiece that showcases the extraordinary potential of one of Italy's most complex and age-worthy white varieties, and that stands as testament to Enio Ferretti's role in the grape's remarkable revival. It is not merely a wine; it is a declaration of what the Colli Tortonesi can achieve when tradition, terroir, and unwavering commitment to natural processes converge.
Timorasso is a rare, indigenous white grape that was once nearly extinct in the Colli Tortonesi, overshadowed by the more commercially successful Cortese and the international varieties that flooded Italy in the late 20th century. But a handful of visionary producers — Enio Ferretti among them — recognized its extraordinary potential: a grape that combines the structure and ageing capability of great white Burgundy with a distinctly Piedmontese mineral character and aromatic complexity. Today, Timorasso is hailed as one of Italy's most exciting white wine discoveries, and La Morella's expression is among the most pure and precise.
The grapes come from the estate's certified organic vineyards in Carezzano, on the complex clay-limestone-alluvial soils of the Colli Tortonesi at 343 meters elevation. The vines are farmed with the same organic methods that have defined La Morella since 1985 — no pesticides, no herbicides, no chemical fertilizers, minimal and non-invasive treatments. The fruit is hand-harvested with meticulous selection, then gently pressed to extract only the finest must. Fermentation occurs spontaneously with indigenous yeasts — no commercial strains, no temperature control, no enzymes. The wine is then aged in a combination of stainless steel and concrete tanks, preserving its freshness while allowing it to develop the honeyed, nutty complexity that defines great Timorasso.
In the glass, it is golden with a bright, luminous core. The nose is complex and evolving — honey, pear, almond, white flowers, and a distinct mineral earthiness that speaks of the limestone beneath the vineyard. As the wine ages, more complex notes emerge: wax, petrol, dried apricot, and a savory, almost saline finish that is unmistakably Timorasso. The palate is full-bodied and structured, with vibrant acidity, a creamy texture from the lees contact, and a long, savoury finish that lingers for minutes. This is not a light, simple white; it is a wine of structure, elegance, and extraordinary ageing potential — proof that white wines from Piedmont can achieve the same depth and longevity as the region's most celebrated reds.
La Morella's Timorasso demands patience. It will reward 10–15 years of cellaring, developing more honey, wax, and dried fruit complexity. Serve at 12–14°C after a brief decant, with white truffles, aged cheeses, roasted fish, or simply on its own as a contemplative white. This is the wine that carries the legacy of Enio Ferretti's 1985 vision — from a nearly forgotten grape to the world's finest tables. Every bottle is a testament to the power of belief in indigenous varieties and the transformative potential of organic, natural winemaking. ~$28–$45 / ~€25–€40.
The La Morella Range
Enio Ferretti produces an artisanal, natural portfolio from his certified organic vineyards in Carezzano, Colli Tortonesi, Piedmont. All wines are estate-grown, hand-harvested, spontaneously fermented with indigenous yeasts, and aged with minimal intervention in stainless steel and concrete tanks. No added sulfites in many cuvées. The portfolio champions the native grape varieties of the Colli Tortonesi — from the legendary Timorasso to the bright Cortese and the structured Barbera. Prices are approximate and in USD/EUR.
-
United States: Their wines are imported by various distributors. You can find them on online marketplaces like Vinopuro.
United Kingdom: Hic! Wine Merchants and Vinissimus.