Hard work and dedication produced the Morgassi Superiore vineyards in Gavi, southern Piedmont, on land that hadn’t been planted with vines for over twenty years.
In 1991 the first thirteen hectares of vineyard were planted; in 2005 there are twenty hectares planted by Marino Piacitelli and his daughter Cecilia.
Both father and daughter come from backgrounds in fields other than viticulture: Marino worked in the electromechanical industry for over fifty years, while Cecilia Roger is a paleographer with a PhD in medieval history. But both of them tackled the task of planting the vineyards with enthusiasm. Marino Piacitelli wanted to go back to the memories of his youth and set up a modern, competitive winery which would produce not only the Gavi di Gavi wine traditionally produced in the DOCG area but also other whites and even reds in an area traditionally dedicated to white wine production.
Research and experimentation applied to a number of varietals, both autochthonous and international, have permitted identification and selection of the white and red grapes that grow best in the estate’s marly, clayey and limey terrain with its southern to southwestern exposure and particular climate (hours of daylight, winds and rains). As a result, Timorasso, Viognier, Cabernet Sauvignon, Barbera and Syrah now grow alongside Cortese grapes for Gavi di Gavi.