Langhe Rosso – Giribaldi

The Giribaldi Langhe Rosso is a distinguished red wine from the renowned Azienda Mario Giribaldi, located in the heart of the Langhe region in Piedmont, Italy. This wine exemplifies the rich winemaking traditions of the area, offering a harmonious blend of local grape varieties.

Grape Composition & Vineyard Details

– Grape Varieties: A blend of Nebbiolo, Barbera, Dolcetto, and Pinot Nero.

– Vineyard Locations:

  – Nebbiolo: Sourced from Montelupo Albese, situated at approximately 450 meters above sea level.

  – Pinot Nero: Grown in the Calupo area of Rodello.

  – Barbera: Harvested from vineyards in Alba, at an altitude of 350 meters.

  – Dolcetto: Also cultivated in the Calupo area of Rodello.

– Soil Composition: Predominantly marl-calcareous soils, providing excellent drainage and mineral content.

– Training System: Guyot, with approximately 5,500 vines per hectare.

 Winemaking Process

– Harvesting: Manual selection of grapes to ensure optimal ripeness and quality.

– Fermentation: Traditional maceration on the skins at controlled temperatures around 30°C for 7–8 days, promoting color extraction and tannin development.

– Aging:

– Matured for 23–24 months in a combination of tonneaux and barriques (small oak barrels), imparting complexity and subtle oak nuances.

  – Subsequent aging in stainless steel tanks for approximately 55 days to harmonize flavours.

  – Final refinement in bottle before release.

Tasting Notes

– Color: Medium-intensity ruby red.

– Aroma: Expressive bouquet featuring ripe fruit notes, particularly black cherry and currant, complemented by hints of tobacco and subtle vanilla.

– Palate: Warm and full-bodied, showcasing elegant tannins and flavours of licorice, underbrush, and a touch of spice.

– Finish: Long and balanced, with a persistent aftertaste reflecting the wine’s complexity.

Food Pairings

The Giribaldi Langhe Rosso’s versatility makes it an excellent companion to a variety of dishes:

– Appetizers: Carpaccio, mushroom risotto.

– Main Courses: Grilled red meats, game dishes, roasts.

– Cheeses: Aged cheeses with robust flavour