Gagliasso Barolo Rocche dell Annunziata 2015
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Winemaker Notes
This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.
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The Gagliasso family are the fortunate possessors of 2ha of vines in the leading La Morra vineyard of Rocche dell'Annunziata. The family take a pragmatic view when ageing its Barolos, beginning the process in 50% new barriques then completing it in large casks. The nose here is stylish and seductive, with intense floral and red fruit aromas. Although very concentrated, there's density without excessive extraction, considerable freshness, and drive as well as power.
Other Vintages
2017-
James
Suckling
Azienda Agricola Mario Gagliasso is located in the town of La Morra, south of Piedmont, in the province of Cuneo, in the Langhe area. The winery offers one of the most beautiful views over the Langhe area. La Morra is located at 513 meters above sea-level (13 km from Alba), on the top of an imposing hill with the Alps and the Monviso as a background. The hill is planted with vines, forming huge waves and creating an amphitheater of rare beauty.
The Gagliasso company was founded as "Farm of Gagliasso Michele and Sons" in the 1960s. Mario Gagliasso worked in his father's company, and took over ownership in the 1980’s. He made technical improvements, increased plantings (and replanted) and implemented methods to ensure dedication to terroir for top quality production. The yields are low, and minimal chemicals are used.
Mario’s son Luca is now the oenlogist; also managing the cellars as well as their exports. Daughter Nicolette is also involved in winemaking, as well as the family restaurant "Il Torriglione" with their mother, Luciana.
Winemaking is traditional – pumping & punching are done by hand, and the only technology used is for temperature control during fermentation in stainless steel tanks. The fining takes place in French oak barrels for the aged wines, while stainless steel tanks store young and fresh wines.
The Gagliasso family produces around 5,000 cases: 40% Barolo, 30% Barbera, 20% Dolcetto and 10% Chardonnay. They have around 250 barriques and 6 large barrels.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.