Azienda Agricola Camparo is a small family estate working organically right in the heart of the prime grape growing area, just east of the town of Barolo itself. Currently tended by third generation vigneron Mauro Drocco, Camparo's vines are all located on prized south and south-east facing slopes, whose long sunlight hours are particularly crucial for the notoriously slow-ripening Nebbiolo, and grow in the calcareous-clay soil widely considered to be responsible for the tremendous longevity of Piedmont wines.

Seeing the intrinsic value of a more natural approach to vineyard management, Mauro began the conversion to organics in the 1990s, and Camparo became on of the first estates to become fully certified in the area in 2000. The family follow the mantra that great wine is made in the vineyard, and in the cellar the wines are made in a very traditional sense, with slow, natural fermentations lasting up to 4 weeks, élevage in large, neutral oak barrels, and extended bottle-ageing before release.

Boiolo is a natural amphitheatre of vines with a perfect south-east exposure within the prized La Morra sub-region. Camparo's top wine, this is immense and contemplative with layers of red fruits, spices, flowers and coffee and a firm structure that suggests a long life ahead.