Maurizio Anselma

Coming Up

In Barolo, the owner’s role at Famiglia Anselma places Maurizio Anselma inside every decision that shapes the estate’s wines. The register is familiar to anyone working in a heritage region: respect the site, keep manipulation low, and let the wine carry the burden of expression. Here, precision is less a style choice than a working discipline.

Where They Are Now

Natural yeast and separate vinification define the frame of the cellar work, with long maceration extended up to 90 days. In practice, that means a process built on patience and selection, with each lot handled on its own terms and extraction allowed to develop at its own pace. Maurizio Anselma’s method reads as restraint backed by confidence in the fruit and in the cellar’s timing. The vineyard side of the job has shifted with the climate. Maurizio Anselma has said that after 2021 the grapes became much more delicate, and the line marks a clear change in how the work is judged. The task is no longer about chasing sun; it is about protecting the grapes from it. That puts the emphasis on vigilance in the row and adaptation in the cellar.

In Their Words “We only use natural yeast and a separate vinification through long maceration of up to 90 days.” “Once we looked for the sun. Today we have to protect the grapes from the sun.”