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Piemonte, Italy

Elio Altare

The man who started the Barolo Wars

Est. 1948

About the Estate

Elio Altare is the man who took a chainsaw to his father's old barrels and started the Barolo Wars. In 1976, frustrated by the region's refusal to evolve, he travelled to Burgundy and came back convinced that Barolo could be made with more finesse, shorter maceration and French oak ageing. When he started replacing the family's traditional large casks with barriques in 1983, his father was so furious that he disinherited him. Elio bought the estate back from his siblings and kept going. He became the leader of the "Barolo Boys," a group of modernist producers who transformed the region's wines from tannic, unapproachable monsters into something you could actually drink within a decade of release. His daughter Silvia now runs the estate, farming 12 hectares organically in La Morra, Serralunga and Castiglione Falletto.

Grape Varieties

Nebbiolo; Barbera; Dolcetto

Heritage & Milestones

A journey through time, celebrating the moments that defined our legacy

1948

The Altare Family Arrives in La Morra

The Altare family acquires a 5-hectare farm in La Morra, in the heart of the Barolo production zone.

1976

The Trip to Burgundy

Elio Altare visits Burgundy and returns convinced that Barolo can be made with more finesse, shorter maceration times and French oak ageing. He begins implementing changes that put him on a collision course with his father and the entire region.

1983

The Chainsaw Incident

In the summer of 1983, Elio takes a chainsaw to the family's old botti in the courtyard, destroying the traditional large casks to make room for French barriques. His father is furious and eventually disinherits him. Elio buys the estate back from his siblings.

Vineyard Location

Piemonte, Italy

44.6367°, 7.9333°

Terroir

12 hectares in La Morra (Arborina), Serralunga d'Alba (Cerretta Vigna Bricco) and Castiglione Falletto. The La Morra vineyards sit on Tortonian sandstone and marl, producing more aromatic and elegant wines. The Serralunga parcel (Cerretta) sits on heavier Helvetian limestone and clay, producing more structured and powerful Nebbiolo. All farming is organic, using indigenous yeasts and spontaneous malolactic fermentation. The wines are neither fined nor filtered. Ageing in French barriques (225 litres) for approximately 24 months with around 20% new oak.