About this wine
Vineyard and terroir
Gattera is a geographical mention within Barolo, named after the farmstead overlooking the area and marked by its well-known cedar of Lebanon. The estate cultivates approximately 2.5 hectares there, with exposures ranging from south-east to south-west. The well-exposed vineyards and their considerable thermal energy shape a mature, spicy, warm and intense expression of Barolo. The vines were planted in the early 1950s and are trained using the Guyot system.
Grapes
100% Nebbiolo.
Vinification
The grapes undergo fermentation and skin maceration in temperature-controlled stainless-steel tanks for 20–25 days. The process begins with a 48-hour cold maceration at 10°C. Extraction is deliberately gentle, with only around two pump-overs per day. After racking, malolactic fermentation takes place in stainless steel.
Ageing
Around December, the wine is transferred to small oak barrels for 24 months. Thirty percent of the barrels are new and 70% are used. After ageing, the wine is decanted in stainless steel and bottled without fining or filtration.
Tasting profile
Light ruby red with subtle garnet reflections. The aroma is ethereal, combining distinctive sweet spices with fruit and floral notes. The palate is warm and slightly balsamic, with delicate tannic nuances and balanced alcohol. It has a generous, well-structured body and sweet, mouthwatering tannins.
Serving and pairing
Serve at 16–18°C. Its initial freshness can be enjoyed first, followed by the gradual development of its aromas as the wine warms in the glass. It is approachable upon release and can develop positively for more than 20 years.
Label / history
The history of the estate began at Gattera, where Angelo Veglio purchased his first vineyard during the 1960s. The wine is also available in magnum format.
