Alessandro Bovio spent fifteen years working as a consulting oenologist before starting Le More Bianche in Roero in 2015. That experience exposed him to many different approaches to winemaking — but, more importantly, helped him understand what he did not want for his own wines.
The turning point came in 2013, the year his first daughter was born. Alessandro decided to remove synthetic chemistry from his vineyards and change the way he cared for the land around Magliano Alfieri.
He sowed plants to encourage useful insects and changed his soil work to avoid excessive disturbance. An old white mulberry tree in the courtyard gave the winery its name.
Nebbiolo, Barbera and Arneis are the focus. In the cellar, Alessandro avoids forcing extraction and uses a small starter made from his own grapes to begin fermentation. Large barrels and ceramic vessels help him age the wines without covering them in oak flavour. Ceramic Clayver vessels joined the cellar in 2017.
His technical background remains useful. It gives him the tools to make careful choices about when to intervene, and when the wine needs time.
