In the heart of Annunziata, a small La Morra hamlet and a land of inestimable value for producing Barolo, you’ll find the Ferrero winery. Its history is centuries old and the company carries on the ancient family traditions, focusing all the knowledge and passion for their work in the production of traditional Langhe wines.
A part of the vineyards is situated around the winery, while another part is located in the nearby Manzoni village, where our family moved to during the the second half of the 19th century. Here, today, you can still find an old wine cellar being used to age Manzoni Barolo, a sublime Barolo, produced exclusively in the best vintages.
The flavors, scents and colors of the grapes are characterized by the location, altitude and the terrain’s structure. For example, close by the Rivalta hamlet you can find the Rivalta and Merlotti vineyards, with their characteristic floral scent and the Bricco Luciani, which gives strength and structure to the wine.
The fruits of this perfect blend of varieties, carefully tended by Renato, are the typical Langhe wines: Barolo, Barbera and Nebbiolo.
Renato Ferrero is the proprietor, a handyman just like his grandfather, Settimo Giuseppe, the company’s founder. He mainly deals with taking care of the vines, carrying out the manual and mechanical work in the vineyards and the wine-making in the cellar: from the crushing of the grapes to the bottling.
By his side, for over twenty years now, is his wife Nina, who is responsible for welcoming guests with the winery tours, the tastings and the Holiday House. She was born in Denmark and has always been in charge of public relations, thanks to the fact that she knows numerous languages. They met in 1992, during a tasting session in Denmark, when Renato asked her out for a coffee. Since then, they’ve never parted.
The latest member to arrive in the company is Andreas, the oldest son, who has been working with his parents since 2014. His passion for engines and mechanics have earned him the role of vehicles mechanic, agricultural and otherwise. He also helps his father with all the agricultural work and wine-making in the cellar. His will to learn is plentiful: soon he’ll be traveling to Bordeaux, France, to enhance his wine experience and perfect his knowledge of the language.