Serra dei Turchi

Serra dei Turchi sits on the eastern side of the La Morra municipality, one of Barolo's most celebrated communes. The vineyard occupies elevations between 230 and 300 meters above sea level, placing it among the higher-altitude MGAs in the denomination. Aspects shift across the site from south and southeast to east and northwest, giving different parcels varying amounts of direct sun exposure and contributing to complexity in the finished wines.

• Located on the eastern edge of La Morra within Barolo DOCG
• Elevation of 230 to 300 meters above sea level
• Mixed aspects from south/southeast to east/northwest
• Higher elevation supports extended, gradual ripening of Nebbiolo

The soils at Serra dei Turchi are calcareous clay of Tortonian age, the geological signature shared across much of La Morra. Tortonian soils are relatively fertile and rich in minerals, and they tend to produce Barolos with pronounced aromatic lift and smoother tannin structure compared to the more austere Helvetian soils found in communes like Serralunga d'Alba. The continental climate brings warm summers and cool, misty autumns. At Serra dei Turchi's altitude, the growing season is extended, allowing Nebbiolo additional time to develop complexity before harvest.

• Calcareous clay soils of Tortonian geological origin
• Tortonian soils associated with aromatic, fruit-forward Barolo style
• Continental climate with warm summers and cool, damp autumns
• Higher elevation slows ripening and preserves acidity

The name Serra dei Turchi translates roughly as 'ridge of the Turks,' a reference to Saracen soldiers who are said to have established a colony on this land during the Middle Ages. The term 'Turchi' was commonly applied in medieval Piedmont to peoples of North African or Middle Eastern origin. The modern commercial history of the MGA is closely tied to the Gagliardo family: Paolo Colla of Poderi Gianni Gagliardo purchased the first vineyard plots here in 1961, anchoring the estate's identity in Barolo production for decades that followed.

• Name derives from Saracen colonists present during the Middle Ages
• 'Turchi' was a common Piedmontese term for peoples of non-European origin
• Poderi Gianni Gagliardo's first purchase was made by Paolo Colla in 1961
• The site has anchored Gagliardo's Barolo program since the early 1960s

Barolo from Serra dei Turchi reflects the broader La Morra house style: elegant, fragrant, and built on fine rather than aggressive tannins. The Tortonian soils and mixed aspects encourage aromatic expressiveness, with red fruit and spice at the fore. Tannins are well-integrated and the overall profile leans toward approachability relative to Barolo from Serralunga or Castiglione Falletto. The higher elevation adds freshness and definition, preventing the wines from becoming heavy despite the warmth of Piedmontese summers.

• Elegant, aromatic style typical of La Morra Tortonian-soil Barolos
• Fine, well-integrated tannins rather than austere or grippy structure
• Red fruit and spice drive the aromatic profile
• Altitude contributes freshness and structural definition

Three producers have established clear track records in Serra dei Turchi. Poderi Gianni Gagliardo holds the longest association with the site, dating to the 1961 purchase by Paolo Colla. Osvaldo Viberti and Cantine San Silvestro round out the MGA's producer roster, each interpreting the site's calcareous clay soils through their own cellar approaches. The MGA designation on the label signals that the wine is a single-vineyard expression, a distinction formalized under the Barolo DOCG MGA system.

• Poderi Gianni Gagliardo: longest historical connection, roots to 1961
• Osvaldo Viberti: established La Morra producer working the site
• Cantine San Silvestro: additional MGA bottling from the vineyard
• MGA status on label confirms single-vineyard origin and classification