Enzo Boglietti

Enzo Boglietti was founded in 1991 when brothers Enzo and Gianni Boglietti inherited 2.5 to 3 hectares of family land in La Morra. Before turning to commercial wine production, the family practiced polyculture farming, including dairy and cheesemaking, while selling grapes to local cooperatives. Commercial bottling began in 1991, and the estate expanded steadily over the following decades to reach its current 22 hectares scattered across multiple communes in the Barolo appellation.

• Brothers Enzo and Gianni founded the estate in 1991
• Family background in polyculture farming, including dairy and cheese production
• Originally sold grapes to cooperatives before beginning commercial wine production
• Grew from roughly 2.5 hectares to 22 hectares over time

Boglietti's vineyards sit at elevations between 320 and 480 meters and are spread across six communes: La Morra, Barolo, Monforte, Serralunga d'Alba, Roddino, and Sinio. This spread gives the estate access to the contrasting terroirs of the Barolo appellation, from the more perfumed, earlier-maturing La Morra soils to the structured, tannic character of Serralunga. The estate became organically certified from the 2017 vintage, practices low-yield viticulture, and relies on hand-harvesting and hand-sorting throughout.

• Vineyards at 320 to 480 meters elevation across six communes
• Key sites include Brunate, Case Nere, Fossati, and Boiolo (La Morra) and Arione (Serralunga)
• Organic certification awarded from the 2017 vintage
• Hand-harvesting and hand-sorting practiced across all vineyards

Boglietti takes a minimal-intervention approach in the cellar. Fermentations are spontaneous, using indigenous yeasts, and the estate uses minimal new oak to preserve the purity of the Nebbiolo fruit. A traditional technique called steccatura is employed for post-fermentation skin contact, contributing to the wines' structure and complexity. Wines are bottled unfiltered, with minimal sulfite additions and no added oenological tannins. The result is a range of Barolos that are elegant and age-worthy while remaining true to their vineyard origins.

• Spontaneous fermentation with indigenous yeasts
• Traditional steccatura technique used for post-fermentation skin contact
• Minimal new oak and no oenological tannins added
• Bottled unfiltered with minimal sulfite use

Today, Boglietti is a true family operation. Enzo Boglietti leads the estate alongside his daughter Linda and son Matteo, representing the next generation's continued commitment to quality. Annual production reaches approximately 100,000 bottles, with Barolo accounting for 15,000 to 21,000 bottles per vintage depending on the year. Grapes grown across the estate include Nebbiolo, Barbera, and Dolcetto, giving the lineup breadth beyond Barolo.

• Led by Enzo Boglietti with daughter Linda and son Matteo
• Total production of approximately 100,000 bottles annually
• Barolo production ranges between 15,000 and 21,000 bottles per vintage
• Estate produces wines from Nebbiolo, Barbera, and Dolcetto