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Gagliole
Gagliole Colli della Toscana Centrale IGT
Toscana

The Gagliole IGT, made with Sangiovese and Cabernet Sauvignon grapes, is the first wine produced by the estate. From the vintage 2011, it is made with the innovate “integral vinification” , by using a new kind of barrels called “CULT barrels”. The harvested grapes are easily transferred into the barrels, where the must stays on the grapes’ skin for up to 45-60 days. In this way, the entire vinification process takes place in the barrels and the aromatic potential of the grapes is fully preserved. This method of fermenting wine implies a more gentle extraction thanks to the quasi-permanent immersion in the marc (vinacce). Finally the rotation of the barrels during fermentation allows continual suspension of the lees thus giving round and silky tannins to the wine.


Owner: Monika and Thomas Bär
Website: www.gagliole.com
Winemaker: Stefano Chioccioli
Type: Red wine
Varietals: 90% Sangiovese, 10% Cabernet Sauvignon

Vineyard Location: Gagliole and La Valletta vineyards
Orientation: Southwest
Elevation: 450-480 m a.s.l.
Vines Planted: 1990-2000
Trellising: Guyot
Vines/Acre: 5,000/Ha
Soil: Galestro loam

Vinification
Temperature-controlled fermentation in oak vats and integral vinification for Cabernet Sauvignon. Maceration on the skins with frequent delestage and pumpovers two times per day. For the integral vinification 8 rotations. Malolactic fermentation in French oak barriques.

Aging Process
The wine ages in French oak barriques for 18 months, and 12 months in the bottle before the release.

Tasting Notes
Color: Intense, ruby red
Bouquet: The nose is deeply spiced with notes of cloves, cinnamon, plums, liquorice and black cherries aromas. Hints of chocolate and walnuts
Flavor: On the palate all the elements are wonderfully balanced, with dense, sweet tannins. Its taste will make you perceive the typical minerality that is present in the rich terroir of Gagliole.
Pairings: Perfect with steak, red meat and aged cheese.

Alcohol Content: 14%
Residual Sugar: < 1.0 g/l
Serving Temperature: 60-62°F
Production: 8,000 bottles