A Barolo superstar on the rise—keep a close watch on the wines of Gianni Gagliardo and family. This expression from the prized Cannubi cru offers impressive intensity and personality with enticing aromas of black fruit, cola, root beer, cured beef, cedar and white truffle. The wine is ethereal and elegant but the tannic touch is firm enough to promise a long cellar…
— M.L.
(12/1/2010)
Gianni Gagliardo is part of an elite group of vintners that represents a new and exciting generation in Barolo. This Nebbiolo from the Cannubi cru is a top-shelf wine, with elegant and austere tones of berry fruit, menthol, cola, balsam, teriyaki sauce and tar. Hold for 10 years or more.
— M.L.
(9/1/2011)
Here’s a boutique winery that has pushed forward over the generations to offer beautiful expressions of Nebbiolo. Of its three Barolos, we especially love this wine from the Cannubi cru: it embodies delicate harmony and lingering flavors of wild berries, mineral and spice. The wine is dry and firm on the palate and leaves a lasting impression of freshness.
— M.L.
(2/1/2010)
Gianni Gagliardo’s Barolo Serre is an impressively delicate wine with layers of wild berry, red rose, pressed violets, smoke and mineral. The mouthfeel is fresh, tannic, clean and very long lasting. This classic expression of Nebbiolo shows the best qualities of this noble Italian variety.
— M.L.
(12/1/2010)
Barolo Serre is made with fruit sourced from various vineyard sites. This gorgeous wine opens with a modern touch of sweet spice and toasted nut lavished over ethereal aromas of cherry liqueur and dark licorice. Drink in 5–10 years.
— M.L.
(9/1/2011)
This is beautiful with fragrant tones of rose petal, wild berry, lemon zest, ginger and sage. Its complexity is impressive and so is the mouthfeel’s polished and fine nature. Age this wine 10 years or more.
— M.L.
(9/1/2012)
From one of the most celebrated Barolo crus, this small case production wine is tonic and buoyant and has a vertical delivery of wild berry, cherry cola, almond paste, Spanish cedar, licorice and espresso aromas. The mouthfeel is supple and round with a velvety feel. Drink after 2015.
— M.L.
(4/1/2009)
Here’s a Barolo that lives up to its “riserva” status thanks to aged aromas of old spice, leather, black mineral, root beer, tar and menthol-like intensity. There are some earthy, dusty tones on the finish and the wine imparts firm, ripe tannins in the mouth. Riservas are usually aged one more year than base Barolos.
— M.L.
(12/1/2010)