Josetta Saffirio is a maker of excellent Barolos with vines based in Monforte d’Alba. The company’s namesake, Josetta Saffirio, was one of the first women to begin creating Barolo wines in the 1970s. Many of their wines have earned 90+ point ratings from respected wine publications such as Robert Parker and Wine Enthusiast. I particularly like how their Barolo has a woodsy flavor that has hints of hazelnuts, a combination that is a perfect reflection of their terroir. The earthy flavor provides a nice balance to savory cheeses and complements wood roasted game meats quite nicely as well. I took a bottle with me on a recent camping trip with some friends along the California coast, and it was the perfect wine to enjoy as we dug into some campfire roasted chicken and venison steaks while looking out at a sunset over the Pacific. As we finished our meal, my friends started complaining that I only brought one bottle: one friend described it as the “perfect wine to drink outdoors over a campfire and roasted meat”, while another described it as the “perfect wine for warming up on a breezy Northern California summer night”.
In addition to their Barolo, Josetta Saffirio also makes a higher end and hard to find Persiera bottling that consists of grapes from a single vineyard that sits on soil with a balanced mixture of silt, clay and sand. The result is a wine that manages to be both smooth and structured, with an almost perfect mouth feel, that is just begging to be paired with very high end dining. Something about the Persiera feels too elegant to pair with just any meal: it deserves to be saved for an A5 Kobe steak, or the most perfectly fattened Chinese roast duck, or perhaps some pasta with white truffles. On the lower end, Josetta Saffirio also produces a Barbaresco which is tasty in its own right, as well as white wines such as moscato and a very unique rose sparkling wine made from Nebbiolo grapes. All of their bottles are distinguished by their gnome drawings, representing the mythical little men who help the local farmers care for their animals and their cellars.
I recently had the pleasure of asking Josetta Saffirio’s current proprietor, Sara Vezza, a few questions about her winery.
What is your winemaking philosophy at Josetta Saffirio?
To make the best wine, just squeezing the grapes. Think it looks simple? It is not at all!
What makes Josetta Saffirio’s vines special?
Their authenticity!
Do you favor more of the modernist Barolo techniques or traditionalist Barolo techniques?
This is a very challenging question, to be honest I really do not like fitting stereotypes. I prefer to think to myself experimenter.
Are you experimenting with any new winemaking techniques that we can look forward to?
Yes, from 3 years cryomaceration, fermentation with submerged cap, porcelain eggs.
Where can people find and buy your wines?
In Italy and several places in the world (UK, Sweden, Norway, DK, Finland, Japan, US…)
Are you planning on expanding where you sell your wines anytime soon?
I am preparing my own brand: Sara Vezza.
Aside from Josetta Saffirio wines, what are some of your other favorite Barolos?
Enzo Boglietti and Massolino
Thanks for taking the time to answer these questions, Sara! In addition to creating wonderful wines, Josetta Saffirio also provides warm and passionate tours of their beautiful vineyards, and even offers visitors fun truffle hunts (with wine and truffle tasting at the end, of course). It’s well worth searching for a bottle of their delicious Barolo, and if you happen to be visiting Piedmont I highly recommend a visit!
