Bovio is a boutique wine estate located in the heart of the Barolo region, in La Morra, run by the third generation of the Bovio family. Originally only a very small operation whose wines were meant to be served in the family’s restaurant (still open today as Ristorante Bovio), they have now established themselves as one of the region’s reference-point wineries, exported around the world.

Gianfranco Bovio began to look after his father Alessandro’s holdings in the 1970s, renovating the old cellars and dedicating himself with passion to making wines from their 6.5 hectares of estate vineyards. Now it is the turn of Alessandra and her husband, Marco Boschiazzo, to continue the family tradition with the cooperation of winemaker Matteo Franchi, and Robert Tofan. The operation has expanded some but still remains relatively tiny - a mere 65,000 bottles from eight hectares.

Their wines are produced using traditional methods, medium-long macerations and aging in large oak barrels. Fermentation in the cellar is all performed in the traditional style. After some time in wood, theBarolo wines rest in concrete tanks which date back to the early years of the winery’s activity. This allows them to slow down the wine’s evolution, simultaneously enhancing its individual qualities.