A fresh, juicy Barbera from a tiny family estate

“La Mora” is a pure expression of Barbera, Piedmont’s wonderfully vibrant and food loving red grape.

Produced by Paolo and Anna Laiolo in the small village of Vinchio, this is not a heavily oaked or overly powerful red. It is fresh, elegant and overflowing with juicy blackberry, blackcurrant and cherry, supported by lively acidity and soft, silky tannins.

This is the kind of Italian red that makes food taste better: bright enough for tomato-based pasta, generous enough for meat and smooth enough to enjoy on its own.

What does “La Mora” mean?

In Italian, la mora means “the blackberry.”

The name was chosen because the wine’s aroma recalls the sweet perfume of ripe blackberries and small forest fruits. It perfectly captures La Mora’s character dark-fruited and juicy, but always fresh and elegant rather than heavy or jammy.

La Mora is described by the family as the starting point of their estate the wine that introduces you to their vineyards, philosophy and traditional interpretation of Barbera.

The Laiolo Reginin family story

Azienda Agricola Laiolo Reginin was established in 1943 in Vinchio, among the rolling hills of Monferrato in Piedmont. Guido Laiolo grew up playing among his father’s barrels, speaking with customers who came to the cellar and gradually falling in love with the land and winemaking. His son Paolo followed the same path, running through the vines as a child and asking endless questions about the family’s craft.

In 1999, Paolo took over the estate and began a new chapter. His wife Anna joined him in 2004, and today they run the property together, continuing a family story now extending through several generations. The name Reginin comes from an old noble title reportedly given by the Marquis of Scarampi to his trusted workers those considered “the Queen’s trusted men.” Among the Laiolo families of Vinchio, Paolo’s family is the one that carries this historic name.

A true small-production wine. Laiolo Reginin is not a large commercial winery.

Paolo and Anna cultivate approximately seven hectares of estate vineyards and produce around 35,000 bottles across their entire collection each year. La Mora itself is made in limited quantities from mature Barbera vines.

This small scale allows the family to remain closely involved in every stage, from tending and harvesting the grapes to fermentation, maturation and bottling at the estate.

The vineyard

La Mora comes from Barbera vines more than 30 years old, planted around Vinchio in the province of Asti.

The vineyards sit at approximately 300 metres above sea level, with a warm southern exposure that helps the grapes ripen fully. The soil is predominantly sandy, with the limestone and sand typical of Monferrato.

Sandy soil gives La Mora its freshness, perfume and elegant body. The mature vines contribute greater flavour concentration while retaining Barbera’s naturally lively acidity.

The wine captures the landscape beautifully: generous fruit from the sunny hills, balanced by the energy and freshness of its elevated vineyards.

Eco-conscious farming

Paolo and Anna describe their philosophy as coltivazione pulita clean, environmentally conscious cultivation.

Their farming respects the natural lifecycle of the vines, and the estate works without conventional herbicides or desiccants. Harvesting is carried out manually, and genetically modified vines are excluded.

The cellar follows the same low-intervention philosophy, using spontaneous fermentation and careful handling to allow the grape and vineyard to remain at the centre of the wine.

Some retailers have previously listed La Mora as certified organic. However, the current producer website describes the estate as eco-friendly rather than clearly displaying a present organic certification for the 2023 vintage. For Shopify, I recommend using sustainably farmed unless your bottle carries an official organic certification logo.

How is it made?

The Barbera grapes are harvested by hand, then destemmed and gently crushed.

Fermentation takes place spontaneously in stainless-steel tanks, with the wine remaining in contact with the skins for approximately 40 days. This is a surprisingly long maceration for such an approachable wine and helps develop deeper colour, flavour and structure.

During fermentation, the cap of grape skins is gently worked to extract fruit, colour and fine tannins.

La Mora is vinified entirely in stainless steel, with no oak maturation, preserving Barbera’s vibrant blackberry fruit, natural acidity and regional identity.

After vinification, the wine rests for approximately six months in bottle before release, allowing its flavours and texture to settle and come together. 

What does it taste like?

Deep ruby red with purple reflections, La Mora opens with fragrant blackberry, blackcurrant, blueberry and dark cherry.

As it develops, hints of violet, white pepper, liquorice and gentle Mediterranean herbs emerge.

The palate is medium-bodied, fleshy and juicy, centred around pure blackberry and blackcurrant fruit. Barbera’s naturally bright acidity gives the wine energy and makes the mouth water, while its tannins remain soft and silky.

The finish is dry, fresh and elegant, with lingering dark fruit, pepper and a delicate savoury quality.

Is it a heavy red?

No. La Mora is rich in fruit but not heavy in structure.

Barbera naturally has high acidity and relatively low tannin, giving the wine freshness without the drying sensation associated with Cabernet Sauvignon or Nebbiolo.

For Australian drinkers, it offers more dark-fruit generosity than many Pinot Noirs, but less weight and tannin than Shiraz or Cabernet. It is an ideal choice for someone who wants a juicy red that remains lively, elegant and easy to pair with food.

What does DOCG mean?

Barbera d’Asti DOCG is one of Piedmont’s protected wine appellations.

DOCG Denominazione di Origine Controllata e Garantita is Italy’s highest level of geographical wine classification. It regulates where the grapes are grown and how the wine is produced, protecting Barbera d’Asti’s regional identity.

La Mora is made from 100% Barbera, offering a pure expression of the grape and its Monferrato terroir.

Paolo and Anna farm only seven hectares in the hills of Vinchio, working carefully and sustainably to produce wines that taste unmistakably of their land. There is no heavy oak or international styling here just mature Barbera vines, spontaneous fermentation, long skin contact and time in the bottle.

La Mora is generous without being heavy, fresh without being thin and wonderfully versatile with food.

For anyone who loves Pinot Noir but wants more dark fruit or enjoys Shiraz but wants something fresher and less powerful this is a beautiful Italian discovery.