Gagliasso Torriglione Barolo 2012

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

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Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

12 months in French oak barrels (50% new oak and 50% 2 years)

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

Torriglione 50% Rocche dell’Annunziata 50%
Average density of vines: 5500 vines per hectare
Method of cultivation: classical Guyot method with medium-short pruning;
3 vineyards - two with western exposure and one with a south-facing slope.
Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature control. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stays for 12 months in French oak barrels (50% new oak and 50% 2 years); after this period the barrels are blended (50% Torriglione and 50%Rocche dell’Annunziata) in old barrels for 48 months. The wine is bottled and refined for 10-12 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gagliasso Rocche dell Annunziata Barolo is made from 100% Nebbiolo.

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Rocche dell’Annunziata grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 month in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 month. The wine is bottled and refined for 10-12 month.

Gagliasso Dolcetto d'Alba Vigna Ciabot Russ  is made from 100 percent Dolcetto.

This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

Fenocchio Barolo 2010 is 100 percent Nebbiolo. 

Claudio and Albino Fenocchio own 10 hectares of vineyards. This Barolo comes from a blend of Bussia in Monforte d'Alba and Castellero in Barolo. The soil in Bussia is helvetian ( limestone and clayey blue marl) which contributes much to the fullness and excellent aging potential of these wines. The Castellaro vineyard is of tortonian soil (blue marl and sandstone mixed with sand) which gives a velvety mouth feel and exceptional aromatics. The vines are an average of 30 years old.

Color: Ruby red with garnet reflections
Bouquet: Rich bouquet with hints of blueberries, roses and liquorice.
Taste: Densely structured with a full, complex flavor. It is an elegant wine with firm tannins and good acidity that will become velvety and graceful with age. This wine is generous and bold. The finish is long and lingering.

Long slow natural fermentation without the addition of yeasts for 30 days. Closed stainless steel vat fermentation with frequent pumping over maintains the temperature at a constant 29°C. This extracts greater aromatics while causing the heavier tannins to break down and to precipitate out.

Acidity: 5.2
Alcohol by Volume: 14.5 %

Game, grilled and roasted red meats and ripe and mature cheeses. Dishes with truffles.