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Giordano's Langhe Rosso is a blend of 90% Nebbiolo and 10% Arneis that is co-fermented. The blend is rare but a traditional one that originated in the Roero.
After a soft pressing and crushing of the grapes, there is a maceration of 8-10 days. The wine is aged for 3-4 months in oak casks.
Sourced from Barbera grown in the historical cru of Cars in the village of Barbaresco. This is very rare and it has become Increasingly difficult to find grapes like Barbera grown in the crus of Barbaresco.
The Barbera is de-stemmed and maceration lasts for 8-10 days. The wine is aged for 3-4 months in 225 liter Slavonian oak barrels.
Cavanna is a historical cru located directly under the tower of Barbaresco. It is the same vineyard where Gaja, Moccagatta, and De Forville grow grapes for their Barbaresco. The soils are primarily clay, silt and sand.
Cavanna sees a maceration time of 15-20 days and is fermented in stainless steel vats. The wine ages for at least 18-24 months in large (30-50 hectoliter) Slavonian oak barrels.
Giordano owns the only parcel of Montestefano with a due south exposition. It is also the highest parcel. Produtorri di Barbaresco made this cru famous as a Riserva bottling. It's also worth noting that Montestefano and Montefico are the two most important vineyards on the eastern flank of Barbaresco.
Montestefano sees a maceration time of 15-20 days and is fermented in stainless steel vats. The wine ages for at least 18-24 months in large (30-50 hectoliter) Slavonian oak barrels.
Asili is arguably the most important single vineyard in all of Barbaresco. It is celebrated by Bruno Giacosa and Ceretto as their top wines.
Asili sees a maceration time of 12-15 days and is fermented in stainless steel vats. The wine ages for at least 18-24 months in large (30-50 hectoliter) Slavonian oak barrels.
Giordano's Brut Nebbiolo is méthode champenoise made from several north-west facing vineyards situated within Barbaresco. The vines are between 30 and 35 years old. Sparkling wine was once more famous in Piedmont than Barolo and Barbaresco but today it still has incredible pedigree and respect. It is a lost tradition. Due to its high-toned aromatics and linear body, Nebbiolo is well suited to sparkling wine production.
Fermentation takes place in stainless steel tanks and the wine is aged for at least nine months on its yeasts.