Description

• Alcohol %: 14 - 15%
• Decant Time: 90 minutes
• Taste: red berries, raspberry, strawberry, rose, earthy, tar, velvety texture, chewy tannins, long finish
• Food Matching: Lamb, Lasagne (beef), Tortellini in brodo, Grana Padano, Braised beef, Mushroom risotto
• Grape Variety: Nebbiolo ,

Tasting note

品飲筆記：前調以紅莓與草莓果香為主，伴隨玫瑰花瓣與些許礦物與焦油氣息。入口飽滿且帶柔滑感，隨即出現結實且有嚼感的單寧與鮮明酸度，尾韻悠長。 酒莊介紹：Gianni Gagliardo 是一個來自巴羅洛的家族酒莊，長期專注於產區內不同園地的單一園標示，強調風土與細緻度。 釀造筆記：採用傳統長時間浸皮發酵以萃取香氣與結構，熟成以大桶與部分小桶混合，經瓶中陳年讓單寧更圓潤。整體風格保留香氣層次與陳年潛力。 葡萄園與土壤：Vigna Preve 位於 Lazzarito 的坡地，石灰質與黏土混合的土壤、良好朝向與排水，助長果實濃縮與香氣複雜性。栽培以控制產量與精細修剪為主，力求在成熟度與酸度間取得平衡。飲用建議醒酒約一小時，亦適合短期窖藏以換取更柔和的單寧與發展香氣。

Tasting note: Bright red-berry aromas—raspberry and ripe strawberry—are lifted by dried rose and light savory tar. On the palate the wine is full-bodied and velvety at first, then reveals firm, chewy tannins and focused acidity that drive a long, persistent finish. Producer notes: From the Lazzarito vigneto within the Vigna Preve site, this bottling reflects a classic Barolo approach: concentration without heaviness, and a balance of floral lift and earthy depth. Critics have praised its purity of fruit and longevity. Winemaking notes: Fermentation follows traditional extended maceration to extract structure and perfume. Aging is carried out in well-managed oak (large casks and some smaller barrels) and further refined in bottle to integrate tannins and secondary notes. The result is a structured wine that rewards some decanting and short-term cellaring. Vineyard notes: The vines sit on the calcareous-clayey slopes of Barolo's Lazzarito zone, where drainage and sun exposure encourage concentrated, perfumed fruit. Vineyard management focuses on low yields and careful canopy work to capture ripeness while preserving acidity and aromatic lift.

Winery

Gianni Gagliardo 為皮埃蒙特的家族酒莊，重視園地分級與細緻栽培。酒莊沿用傳統浸皮與熟成工法，搭配嚴謹的酒窖管理，讓每個單一園的風土個性能體現在酒款中。

Gianni Gagliardo is a Piedmontese, family-run estate known for detailed vineyard selection within Barolo. The team blends traditional methods with careful cellar work—extended macerations, mixed oak ageing and attentive bottle maturation—to produce wines that combine perfume, structure and ageing potential.