Barbaresco, Piedmont, Italy
"The grapes come from the vineyard located in the territory of the Municipality of Neive with an altitude of 350 meters above sea level; these patches of land have a varied composition, with a marno-limestone base and are completely exposed to the South.
The vineyards are made up of Nebbiolo, with clonal material of Italian origin (Michet), the breeding is Guyot with 5,100 plants per hectare.
Traditional vinification, for twelve days, with daily pumping over and regular punching down, at a temperature of 30/35°C, to facilitate the extraction of color; then drawn off, after a stay of 5 months, in steel tanks, it matured for over two years in oak barrels, subsequently refined in the bottle until today.
Medium intensity ruby red color with garnet reflections, floral scent with particular notes of wild rose, raspberry and cinnamon; a dry, balanced tannic taste with hints of vanilla, leather, tobacco and green tea leaves. This important wine goes very well with dishes based on tasty red meats, cheeses and is perfect as a meditation wine."
Pairs with red meats, cheeses and it excellent as a meditation wine.
Serving temperature: 18-20°C
"The Mario Giribaldi farm was born at the beginning of the 20th century and has been going on for three generations. Those were difficult times then and agriculture was not only one of the rare sources of livelihood but also a source of pride for those links with a land that made people suffer, but people were used to sacrifice themselves for the land.
Today, following the example of tradition and for the love of a real and living thing like wine, Mario Giribaldi continue the discourse started by his fathers and even earlier by his grandparents, with the same will and passion. Giribaldi is a family business not only because they represent the third generation of a family that for years has dedicated itself to the cultivation of their land, but above all because today they are a great FAMILY of ten people who every day, proudly and together, share the passion for own work.
How much does the quality of the wine depend on the work in the question that’s often heard. It is difficult to quantify and define the importance of one and the other work. Surely everything starts from the vineyard and therefore from the choice of location, from the search for the best plant for that type of subsoil and attention and knowledge, where everything comes from experience rather than from books. The cellar processes are the traditional ones, with a focus on respect for tradition and therefore of the experience handed down and with the use of modern machinery that is able to respect and better preserve the quality of the grapes."