Bovio’s Barolo DOCG “del Comune di La Morra” is the estate’s village Barolo: 100% Nebbiolo blended from multiple parcels within La Morra, intended to show the commune’s aromatic, refined side rather than the force of a single cru. The family-run producer, based in La Morra, vinifies traditionally, with fermentation in stainless steel and extended aging in large oak casks (typically 18–24 months) followed by a rest in concrete before bottling. At around 14.5% alcohol, this 2022 is also shaped by a notably hot, dry year across Barolo, a context that helps explain the wine’s combination of ripeness and accessibility.

The best review here is James Suckling’s excellent 95-point score, calling it “a classic Barolo” with “embers and potpourri alongside dried cherries and strawberries, licorice and a bit of tar,” adding that “stunning violets emerge in the glass.” Suckling highlights a structure that still feels energetic—“crunchiness, tension, crisp acidity and ripe, velvety tannins”—and suggests it is “drinkable now but best from 2027.”

Wine Enthusiast also rates it strongly at 93 points, emphasizing the line between fruit and savory nuance: “strawberry glaze and crushed raspberries,” with “green strawberry leaf…keeping everything just the right side of savory.” Reviewer Jeff Porter notes lift from “cinchona bark and cinnamon,” and a finish shaped by “mountain herbs and flower tea,” recommending drinking “from 2027.”

Jeb Dunnuck’s 91-point review lands on the wine’s ease and charm. He notes it was “aged in large French and Slavonian oak” and describes a “softer, more open side of the appellation,” with “wild strawberries, fresh spice, [and] floral perfume.” On the palate, Dunnuck finds it “medium-bodied and silky…with an easy, approachable flow,” projecting a drinking window of 2026–2036. Overall, it reads as a balanced, classically framed La Morra Barolo with polish, fragrance, and enough structure to age.