It originates in one of the most fascinating geographical mentions of the Barolo appellation. We are in the commune of La Morra. Here, at the foot of the historic cedar of Lebanon that dominates the hillside, Mauro Veglio cultivates about 2.5 hectares of vineyards facing south-east and south-west, on calcareous and clayey soils rich in microelements. And this is where Barolo DOCG Gattera is born, in an ideal position, where the temperate climate of the Langhe favours the full ripening of Nebbiolo. The vines, planted in the early 1950s and trained using the Guyot method, produce generous bunches that are selected by hand. The subsequent vinification initially involves maceration on the skins in steel tanks for 20-25 days, starting with a cold phase to preserve the aromas. After alcoholic fermentation, malolactic fermentation is also carried out, again in steel, followed by ageing for at least 24 months in French oak barriques, at least 30% of which are new and the remainder second and third passage. Finally, to maintain the integrity of the wine, it is bottled without any filtration or clarification. A pale ruby colour with garnet highlights, typical of young Barolos with potential for evolution, the nose reveals an ethereal and complex bouquet, with notes of sweet spices, ripe red fruits and a delicate floral undertone. In the mouth it is warm and enveloping, with a structured body and soft tannins. The finish is balsamic and generous. Good already today, this Barolo can easily evolve for over 20 years, acquiring further complexity and harmony. Perfect with red meats, braised meats, game and mature cheeses. For lovers of terroir pairings, it can be served with a dish of agnolotti al plin or a classic Barolo braised beef.