Mora & Memo

Mora & Memo represents a new generation of Piedmontese producers rejecting conventional viticulture in favor of organic and biodynamic methodologies. Established in the early 2010s, the winery emerged from the siblings' conviction that Nebbiolo and Barbera could express greater complexity when farmed without synthetic inputs and vinified with minimal intervention. Their name itself reflects the duality of their approach—balancing tradition (mora, referring to the berries' late ripening) with innovation (memo, suggesting the unconventional path forward).

• Located in the Langhe, one of Italy's most prestigious viticultural regions designated as UNESCO World Heritage
• Part of the broader natural wine movement that gained momentum in Piedmont during the 2000s-2010s
• Influenced by biodynamic pioneers like Nicolas Joly and the natural wine philosophy of central Italy

Mora & Memo challenges the perception that Piedmont's great wines require conventional farming and technical intervention, demonstrating that Nebbiolo and Barbera can achieve complexity, structure, and aging potential through natural fermentation and organic viticulture. Their work is significant within conversations about terroir expression and sustainability, proving that minimal sulfite winemaking need not compromise the ageability or food-friendliness of northern Italian classics. The producer has influenced broader industry conversations about the viability of biodynamic farming in cool-climate regions traditionally dependent on fungicide applications.

• Demonstrates the compatibility of natural winemaking with Piedmont's tannic varieties
• Advocates for biodiversity and soil health as essential to expressing true terroir character
• Represents younger Piedmontese producers' commitment to environmental stewardship

The siblings manage their vineyard parcels with meticulous attention to soil biology and plant health, implementing biodynamic preparations and working according to lunar cycles for pruning and harvest decisions. Cover crops including legumes and native flora are cultivated between vine rows to enhance nitrogen fixation and beneficial insect populations. Rather than relying on systemic fungicides, Mora & Memo employ sulfur and copper sprays judiciously, prioritizing cultural practices like canopy management to prevent mildew pressure.

• Certified organic since 2015; pursuing formal Demeter biodynamic certification
• Practices green harvesting and selective berry sorting to ensure optimal ripeness and health
• Maintains soil organic matter above 3.5% through compost applications and minimal tillage

Mora & Memo's cellar work emphasizes non-interventionist principles: spontaneous fermentation with ambient yeasts, no temperature control, extended maceration for red wines (20-35 days depending on vintage), and minimal fining or filtration. Sulfites are added only pre-bottling in tiny quantities to ensure stability, and malolactic fermentation occurs naturally, sometimes spanning several months. The producer avoids oak aging for most cuvées, preferring large neutral vessels or bottle aging to preserve primary fruit expression and mineral character.

• Fermentation vessels include stainless steel and used oak; no new oak is employed
• Total SO₂ at bottling typically 20-40mg/L for reds, lower than conventional Piedmont producers
• Bottles are aged 12-24 months before release, allowing natural development and stability

The flagship Barbera d'Alba exhibits lifted red fruit character with mineral tension and silky tannin structure—distinct from heavier, oak-influenced expressions from the region. Their Nebbiolo d'Alba demonstrates how minimal intervention can preserve the variety's ethereal aromatics (rose, tar, licorice) while maintaining the power expected from Piedmont. Experimental cuvées such as co-fermented Barbera-Dolcetto blends and skin-contact white wine bottlings showcase the producers' willingness to innovate within a framework of sustainability and authenticity.

• Barbera d'Alba: bright acidity, red currant, white pepper, drink-ability at 1-8 years
• Nebbiolo d'Alba: floral aromatics, fine-grained tannins, potential aging to 15+ years
• Smaller releases often produced in single-digit case quantities for adventurous collectors

Beyond viticulture, Mora & Memo operate with minimal-waste principles: glass recycling, natural cork closures, and hand-labeling to reduce machinery footprint. The siblings view their work as stewardship of Piedmontese terroir for future generations, resisting the industrialization that has affected neighboring estates. Their transparency regarding sulfite additions and production methods has earned respect among natural wine enthusiasts while maintaining credibility with conventional Piedmont traditionalists.

• Member of community soil-testing initiatives monitoring biodynamic vineyard health
• Participates in regional wine education, hosting tastings that emphasize terroir understanding
• Committed to direct-to-consumer sales, reducing distribution footprint