2012 Gianni Gagliardo Barolo Serre

Poderi Gianni Gagliardo is based in La Morra, but the and estate’s 16 vineyards are spread throughout the Barolo and Roero regions of Langhe. The 50 acres of vineyards have been assembled over the course of more than 150 years, but it wasn’t until the 1960s that Paolo Colla, the fourth generation of the Colla family to run the estate, started bottling his own Barolo. In 1973 Marivanna Colla married Gianni Gagliardo, who eventually took over the estate that today bears his name. Gianni today runs the estate with his sons Stefano, Alberto and Paolo. The estate makes several DOCG Barolos, as well as DOC Barbera, Nebbiolo d’Alba, Dolcetto and Favorita, a white wine. The wines have earned scores in the low to mid-90s

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.