The Barolo Gianni Gagliardo is born from our vines of La Morra, with the addition of part of our grapes from Monforte d’Alba, Barolo and Serralunga. This combination of soils provides its subtle and expressive character even in youth, while giving an excellent ageing potential.
The 2011 vintage will be remembered as unconventional with its very early harvest and not overly high yields in the vineyard.The winter was par for the course in terms of both temperatures and rainfall, with the latter intensifying aboveall in March (an average for the month of 176 mm, compared to approx. 90 mm in 2010), providing a good early supply of water in the soil. High temperatures in April – with maximums of over 20°C and an average for the month of 16°C compared to 13°C in the previous year – brought the start of the growth season forward. In the Langa and Roero the first stages in the vegetative development occurred at least two weeks earlier than usual. Between the end of June and the beginning of July average daily temperatures were not particularly high (22°C), though this did not slow down the physiological development of the vine.
In short, in terms of climatic indices no significant differences are to be noted with respect to the norm, whereas the heat pattern was unquestionably particular, distinguished as it was by periods of high temperatures and others which were cooler. Healthwise the vintage can certainly be said to have been very positive, requiring no particular intervention by growers and producing healthy grapes with just a few prudent treatments. Worth mentioning is flavescence dorée, which was encountered more this year than in previous vintages.
Very high average daily temperatures were recorded during August (as much as 30°C and above). Although this was not an issue for the physiological development of the vine, partly thanks to the water reserves resulting from late spring and early summer rainfall, it did have repercussions on the quantity of the grapes approaching véraison, causing a loss in weight. This was most evident in the early-ripening varieties and on slopes facing south-south- west.
In this climatic context, the ripening of the grapes was fairly uneven, and in some areas there was an overlap in the ideal time for harvesting different varieties. This meant that the skill of growers in identifying the right moment for picking each single vineyard became fundamental.
Every single plot was picked at proper time, crushed and macerated for 7 to 12 days without any addition of yeasts and without any warm up of the tanks. The temperatures of fermentations in that way followed the natural curve, without any winemaker intervention. After the fermentation the new wines were transferred into the wood for MLF and ageing. Weekly batonnage was done until the spring, when the different plots were blended for the wine to follow the ageing
Varietal composition: 100% Nebbiolo
Vineyards: La Morra, Monforte and Barolo
Maceration: 7-12 days depending on the vineyard
MLF: approx. 10 days
Blending period: July 2014
Ageing wood: 6 months in barrique, to follow big barrel
Bottle ageing: 1 year
Ageing length: 24 months
Alcohol: 14,5 %
Total acid: 6,04 g/l
Dry extract: 30,4 g/l