We will never cease to be amazed by the growing number of enthusiasts and conoisseurs seduced by the taste of ENRICO MORANDO’s wines.
The wine estate Vigneti e Cantine (Vineyards and Cellars) ENRICO MORANDO was founded at the beginning of the 20th century in a territory straddling the municipalities of Grana, Castagnole Monferrato and Montemagno in what was the Duchy of Monferrato, a land of great expectations and promises. Around the mid-1980s, the Morando family, owners of the wine estate, adopted a policy of ongoing expansion with the acquisition of adjacent land and the planting of new vineyards, predominantly Ruchè. At present, the Vigneti e Cantine ENRICO MORANDO ranks amongst the most technologically advanced wineries in the world, it interprets with wisdom the "fruit" the earth offers, fully respecting local traditions that go back a thousand years. The result of the winery's growth allows us to state unequivocally that roughly 55% of the Ruché di Castagnole Monferrato and roughly 12% of the Grignolino d'Asti "produced in the world" "springs forth" from the Montalbera di Castagnole wine cellars.
Today the Vigneti e Cantine Enrico Morando winery consists of two different vineyards: the first in Castagnole Monferrato (Monferrato) of 130 hectares in a single lot, recognised for its production of the "Red Prince of Monferrato", the indigenous Ruché, the second in Castiglione Tinella (Langhe), at the San Carlo estate - 15 hectares in a single lot under Moscato d'Asti – also the birthplace of the head of the family Enrico Riccardo Morando. The winery is a somewhat rare phenomenon on the Piedmontese scene, straddling, as it does, Monferrato and the Langhe. The philosophy of production is that of the "wine-fruit" concept, highlighting the wonderful idiosyncrasies of the vineyards by harvesting when the fruit is slightly overripe and treating it on the vine in an attentive and particular way.
"The dream of all those generations of winemakers who have gone before us is to obtain the best possible grape from the crop and transform it into wine without losing or altering the taste and aroma inherited and synthesised by nature inside the fruit, preserving every ounce of its native value". (Luca Maroni's preface to Le buone pratiche per la vinificazione e conservazione dei vini (Good practice for the vinification and conservation of wines) by Louis Oudart – first edition published in 1877 by the Reale accademia dell'agricoltura di Torino).
While there may be revolutions and developments in enological techniques, and disappearances and rebirths as well, it must not be forgotten that the symphony of fragrances, the delightfulness of flavours, the miracle of harmonies - all requisites of a great wine - are the reward for the painstaking work on the vine and in the winery, the outstanding talent in harnessing a winemaking science blending tradition and a sense of innovation in tune with the new tastes of today’s demanding consumers. We will never cease to be amazed by the growing number of enthusiasts and conoisseurs seduced by the taste of ENRICO MORANDO’s wines.