2016 Gioso Barolo

Sordo has recently introduced a second label under the name of Gioso, sourcing fruit from both the Langhe and Roero regions. Continuing to focus on native varieties and long maceration times, they have created quite the competitor in the ’house Nebbiolo’ market. These are the real thing and they are value.

Fermentation occurs in stainless steel tanks at a controlled temperature of 30° with long submerged-cap maceration from 4 to 7 weeks, depending on the vintage. The Gioso Barolo spends 24 months in Slavonian oak and a further 6 months in stainless steel before being bottled.

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Region - Barolo DOCG
Comune - Castiglione Falletto, Serralunga d’Alba, Monforte d’Alba, Barolo, Novello, La Morra, Verduno and Grinzane Cavour
Variety - Nebbiolo