Dry red wine, medium-bodied. Ruby red in colour with purple edge. Fresh, elegant characterful fruit aromas and flavours. Pleasant and persistent finish.\n \n Producer Information\n \n Gianni Gagliardo is an Italian wine producer based in La Morra, in the northwestern sector of the Barolo region in Italy's northern Piedmont. The estate is best known for its (Nebbiolo-based) Barolo wines as well as labels produced from 11 vineyard parcels spanning the regions of Roero and Langhe. The estate was founded in 1847 by the Colla family and under the management of fourth generation family member, Paolo Colla, started producing Barolo wines from vineyards in La Morra. In the latter part of the 1980s Gianni Gagliardo inherited the estate from his father-in-law and subsequently passed the running of the family business to his three sons: Stefano, Alberto and Paolo. Today Gianni Gagliardo owns vineyards in the parishes of La Morra, Barolo, Monforte d'Alba and Serralunga d'Alba in the Barolo zone, as well as Monticello d'Alba in Roero. The estate's core portfolio of wines consists of several single-vineyard Barolo wines, including its Lazzarito Vigna Preve (formerly the Preve Barolo Riserva). This wine is only made in the best years, using the highest-quality Nebbiolo grapes harvested from the "Lazzarito" plot of the Preve vineyard in Serralunga d’Alba. Numerous other Barolo labels are produced from various sites across the DOCG, as well as a blended Barolo. Each vineyard plot is fermented and macerated separately for between eight to 12 days. The wines are then aged in a combination of large format oak and small wooden barrels for between a year and up to five years, depending on the win. In addition to its coveted Barolo wines, Gianni Gagliardo also makes a range of red wines from the Alba DOC region, including Nebbiolo d'Alba, Barbera d'Alba and Dolcetto d'Alba. The estate produces a white wine from one of the Langhe region's classic grape varieties: Favorita (Vermentino). Gianni Gagliardo's Fallegro Langhe Favorita wine was first created in 1974 and is aged on its lees before spending approximately 4 months aging in stainless steel.
