The Winery

Hi, my name is Alessandro Veglio and I am the owner of the winery, a first generation company founded in 2008

The winery is located in Annunziata, a small hamlet in the municipality of La Morra, a land dedicated to the production of Barolo DOCG.

I was born and raised here; this is where my family owns some vineyards and where I opened my winery.

This is a first-generation company that boasts a strong territorial identity and a great quality in the production of wines.

Mine, is a particular story, which you can discover by continuing to read the page.

My story

If, when I was young, someone had asked me what I wanted to do “when I got older” I wouldn’t have known what to say. So I decided to go to the Alba School of Oenology because of the good job opportunities it offered.

My first job

After finishing my studies, in less than no time I began to work as a seasonal handyman for the wine harvest. I was responsible for both harvesting the grapes and sampling them in the carts.

Later I started to follow the production process, specializing in the work carried out in the cellar. And it’s right here, amid the autoclaves and the barrels that my passion for this work began.

The idea of ​​setting up my own business

I soon realized that what I truly wanted, was to own my business. Thanks to the support of my family, in 2005 I had the opportunity to try to vinify a small quantity of grapes in a friend’s cellar.

I produced 1,000 bottles including Dolcetto, Barbera, Nebbiolo and Barolo. The following year I doubled the production, and then reached 3,000 bottles in 2007.

The Alessandro Veglio winery is born

The increase in production, the positive outcome of the first years and the small size of the winery gave me the impulse to start my own business.

Together with my father, we decided to restore some of the rooms in the family home to make room for the wine-making and aging area. The Alessandro Veglio Company was established in 2008, with a potential production of 18-20 thousand bottles.


The spirit of cooperation in Annunziata

I was fortunate to get the chance to experiment the first vinification in a winery that was already established, without having to think about buying the necessary equipment.

Although the farming world is often pointed out as being negative, due the lack of cooperation amongst each other, the Annunziata producers are distinguished by a strong spirit of aggregation and mutual help.

The boom of Italian enology in the 90s encouraged the diffusion of a common goal: the achievement of a high quality standard capable of competing on the international market. The most important wineries in the area therefore joined together to promote the territory and enhance the Barolo DOCG.

This spirit of collaboration is still alive years later and I see it in first person. For example, the early days I bottled my wine at another company, and then eventually bought the necessary machinery in partnership with two other wineries.

Making wine is not only a profession, but also a way of life. The company now occupies most of my life. It’s a passion that has grown exponentially over the years; a passion shared by many in our town.

My idea of ​​wine

On a personal level, my idea of ​​wine has changed over the years.

Initially I was captivated by the great structure, by the persistent aromas and flavors, by those wines that enchant you as you taste them.

After participating in the numerous tasting sessions organized in town, comparing wines with other producers and going to events organized to taste local wines, over the years I began preferring wines that had greater drinkability features; wines capable of accompanying family lunches and dinners.

Similarly, I moved away from making wine according to a well-planned project to following the passion and sensations of the moment.

Work in the vineyard

The first big change took place precisely in the vineyard: I immediately eliminated the use of herbicides to clean the vine rows, preferring mechanical weeding with the brush cutter and the use of the vine row cutter to dig up the earth and allow for greater breathing of the vines.

However, not everyone was happy with my decision. Handling the tall grass and the vine’s soil base proved to be somewhat complicated: working in contact with the plants became more difficult, the weeds grew in abundance and the insects buzzed around us.

I also had to argue with my mother, who no longer wanted to set foot in the vineyard.

However, despite this, the results soon arrived. Since 2013 the vines began to flourish and produced considerably more. The quality of the grapes improved and a microcosm of benign insects developed.

Since 2015, weeds are almost non-existent. Over the years a balance has been created in the soil that has favored the natural control of the turf, with the spontaneous growth of clover and grasses.


Only red wines are produced in my winery: two types of Barolo, Dolcetto, Barbera and Nebbiolo.

My aim is to propose 5 distinct labels, which represent the typical features of the territory from which they originate. This is why I chose to produce the Langhe Nebbiolo with Roero grapes, where the sandy soil gives great drinkability to the wines.

The Barolo wines, instead, come from the vineyards next to the company: the oldest, dated 1950, is a cru Gattera, with which I produce the homonymous wine in purity; the second is a more recent cultivation, planted in 2008, on a land where a Dolcetto vineyard was previously located.

Next to these vineyards we also find the Barbera, whereas the Dolcetto vineyards are located in Roddino.

The Delastage technique

Delestage is an extracting technique used on Barbera and Barolo wines. During the first days of maceration the must is completely extracted from the tank, leaving the skins to rest for roughly 3-4 hours. The liquid is then put back in from the top of the autoclave. The process allows to obtain a greater extraction of substances from the skins, a better oxygenation of the marcs, the volatilization of the alcoholic component and the concentration of tannins.

Future projects

In 2016 I rented a Nebbiolo vineyard for producing Barolo of the Paiagallo cru. The idea is to age it in large barrels, just as tradition has it.

As I wait to bottle the first vintage, I’m already thinking of how to customize the label. I would like to dedicate this wine to my son, to whom I hope to transmit my passion for this work, so that one day he may choose to continue this family activity.

Perhaps, I may use a photo with him in the background…