Barolo "Gianni Gagliardo"
This is Gagliardo’s ‘classic’, non-Cru Barolo, in which every holding in the estate contributes to the blend. 50% of the provenance is La Morra (crus of Santa Maria and Serra dei Turchi), followed by Monforte (Castelletto, Mosconi, Bricco San Pietro), Serralunga (Lazzarito), Barolo (Fossati), and Verduno (Monvigliero). Harvest took place from October 10th-17th. Fermentation happened spontaneously in small stainless steel vats in micro batches, separated by cru; macerations lasted around 10-14 days, depending on the site. Aging was in large French oak botti of 3500L for 33 months. 31,756 bottles made.