2.3 The Sixties and the appellations of origin

Meanwhile, in 1966, precisely on 23 April, the decree of President of the Republic Giuseppe Saragat was issued, granting the Doc (Denominazione di Origine Controllata) status to Barolo. It was immediately understood that this would be an important step. At last, following the partial experience of the recognition of Barolo as a Vino Tipico di Pregio back in 1933, the quality of its origin and the precious characteristics of Barolo were officially enshrined. The law establishing such Appellations dated only from 1963, Law no. 930, but it had encouraged wine-producing areas and their various interpreters throughout Italy to take advantage of this opportunity for protection and promotion.
From that date onwards, the Barolo area began to bustle with activity and initiatives aimed, on the one hand, at effectively organising the sector's structure and the quality and origin control mechanism, and, on the other, at concretely promoting the viticultural and oenological productions obtained from the hills of those eleven Langhe communes to the right of the River Tanaro, with the municipality of Barolo at the head.

Meanwhile, in his new role at Marchesi di Barolo, Luciano continued to behave as he had at Giacomo Borgogno. The "Marchesi" was a larger and more structured operation, but even in the new position he had to know how to do a bit of everything.
He spent most of his time in the cellar, but equally continued to enjoy visiting the vineyards, almost always with Cav. Felice Scarzello. For both of them the vineyard was the favourite place, and this strong shared passion for the vines both inspired those around them and further reinforced their working partnership.
Luciano's nostalgia is deep when he recalls those years: "In early June, Cav. Scarzello would ask me almost every day how the Nebbiolo flowering was progressing, how promising the vineyard looked with a thought also for the wines that might be produced from it".
Then, turning more serious, he returns to his cellar work: "Among those barrels I spent the first four years working alongside Pinòto Scarzello. With him the collaboration proved invaluable: he was methodical, meticulous and above all not possessive of his knowledge. So he taught me and I learnt, trying to put his advice into practice. Thus, the move from Borgogno to the Opera Pia (as the Marchesi di Barolo was affectionately known in memory of its past) created no difficulties for me".
Moreover, in the new company — larger and more structured — many people worked there and the prospects for growth and career advancement seemed more promising. Above all, he formed new friendships, particularly with Carlo Capra and Mario Corino.
He thus had the time and opportunity to gain experience and take charge of the situation. The role of the cellar hand was then strategic. The oenologist had his organisational and guiding function, but the work of those who carried out the tasks and spent all their time in contact with wines in slow evolution was extraordinarily important.
The oenologist at Marchesi di Barolo in those years was Sergio Sandri: having joined the company young, immediately after the oenologist Paschina, he would remain until the 1970s. In the latter period, however, the company was beginning to envision for itself a strategic and prominent role in the world of Barolo and Alba wines. Accordingly, Piero Scarzello — who had in the meantime succeeded Cav. Felice as president of the winery — had sought technical and organisational support from oenologist Renato Ratti, a prominent figure in the Piedmontese wine world with extensive experience.
On this subject, Luciano's memories return with precision: "From time to time I would see Renato Ratti arrive at the winery, walk through its rooms, meet with the owners. I also overheard their discussions about future development. Renato Ratti's consultancy, as far as I could understand, was essential not only for improving the current situation, but also for thinking about a new technical figure capable of accompanying Marchesi di Barolo in its future development".
And indeed the results were not long in coming. It is true that there was still a brief interim period during which the company made use of another technical adviser, the oenologist Palladino, but the definitive solution soon arrived, the one envisioned through Renato Ratti's work.
And so a young oenologist from Gallo Grinzane, Roberto Vezza, was brought in as the company's technical director — a man who would prove to be "the right person in the right place", remaining with the company for many years and fostering and accompanying the definitive development of Marchesi di Barolo.
Between Roberto Vezza and Luciano a relationship of full trust and collaboration was immediately established, which lasted for a long time and allowed the company to grow on solid foundations and to count on a development perspective of great scope.
To tell the truth, at Marchesi di Barolo there was yet another figure whose work proved of the utmost importance: the accountant Franco Vivaldo. Originally from Dogliani, he was the organisational and commercial pivot who contributed to an increasingly global development of the company.