Orlando Abrigo
オルランド・アブリゴ
Family Barbaresco estate crafting single-cru Nebbiolo since 1973.
Founded in 1949 in Treiso, in the heart of the Barbaresco appellation, Orlando Abrigo is a family-run estate now led by second-generation winemaker Giovanni Abrigo, who joined the winery in 1988 after completing his viticulture and enology studies. The estate produced its first Barbaresco in 1973, the same wine that earned DOCG status in 1981. Orlando Abrigo farms roughly 25 acres, including two prized Barbaresco MGA (Menzioni Geografiche Aggiuntive) crus, Montersino (acquired in 1996) and Meruzzano, from which the celebrated single-vineyard Rongalio Riserva is sourced. Alongside its Barbaresco crus, the estate produces Dolcetto d'Alba, Barbera d'Alba, Langhe Freisa, and small volumes of Chardonnay and Merlot. A full cellar renovation in 2013 modernized production while preserving the traditional, terroir-focused style the family is known for.
orlandoabrigo.com/en/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for lovers of elegant, terroir-focused Piedmontese Nebbiolo and those seeking authentic, single-vineyard Barbaresco (Montersino, Meruzzano, Rongalio) from a multi-generation family estate.
Frequently Asked Questions
- When was Orlando Abrigo founded and where is it located?
- The estate was founded in 1949 in Treiso, in the heart of the Barbaresco appellation in Piedmont, Italy, and produced its first Barbaresco in 1973.
- What are the key vineyards for Orlando Abrigo's Barbaresco?
- Montersino (acquired in 1996) and Meruzzano are the winery's two prized Barbaresco MGA crus; the single-vineyard Rongalio Riserva is sourced from old vines within the Meruzzano cru.
- What is the winemaking philosophy at Orlando Abrigo?
- Second-generation winemaker Giovanni Abrigo combines traditional Piedmontese methods with modern precision (including a full 2013 cellar renovation) to produce elegant, structured wines that clearly express each cru's terroir.
- Do Orlando Abrigo wines pair well with Japanese cuisine?
- Yes. The bright acidity and refined tannins of their Nebbiolo and Barbera wines pair very well with soy-based dishes, grilled meats, and umami-rich Japanese cuisine.