Barolo DOCG Gabutti 2017 – Sordo

Three siblings, Filippo, Laura, and Federica, decide to gather everything that has been passed down to them by their parents, grandparents, and great-grandparents: respect for the land, that of Langhe, the love for a relentless work, the vineyard’s techniques respecting the territory.
In the ’70s, the company mainly marketed grapes, and winemaking was done exclusively for friends. From this passion and careful selection of grapes coming only from native vines. Their wines are born, in particular, Barolo DOCG, Langhe DOC Nebbiolo, Langhe DOC Rosato and Barbera d’Alba DOC.
Winemaking focuses on the purity of each wine, preserving the fruity aromas without altering their peculiarities, so that the characteristics of the Langhe land can be perceived.
Since 2014, the winery has been part of the Langhe area, which has become a UNESCO heritage site.

Nebbiolo

Hailing from Northern Italy’s Piedmont region, this grape is known for producing powerful, full-bodied, and mercilessly tannic wines—all while looking as pale as Pinot Noir. Most famously, it’s the grape that goes into Barolo and Barbaresco, two of the world’s most revered wines.
Nebbiolo is an incredibly fussy variety to grow. It flowers early, ripens late, and can struggle to ripen fully. It also seems to prefer specific hillside locations and clay and silt based soils.
Nebbiolo is considered to be a “terroir-expressive” variety, in that it picks up more of the earth, soil, and climate characteristics versus other grapes, which means it can taste wildly different depending on where it’s grown.
The name Nebbiolo derives from nebbia, the Italian word for fog. This is likely from the white “powder” natural bloom on the grapes that appears during harvest season. Or, from the fact that the best Nebbiolo sites are located above the fog that collects in the valley.

Barolo

Piedmont’s most famous red wine is made with 100% Nebbiolo grapes.
The famous “tar and roses” aroma, a bright ruby color (which fades to garnet over time), firm tannins, elevated acidity, and relatively high alcohol, define the classic Barolo style.
To earn the name Barolo, the wines must undergo at least 38 months aging prior to commercial release, of which 18 must be spent in barrel (the remainder in bottle). For the added designation of riserva, the total aging time increases to 62 months. As the tannins soften over time, the complexity shows through with hints of earth, truffles and dark chocolate.