Mario Gagliasso

Mario Gagliasso’s History and Philosophy

The growth and development of the Mario Gagliasso winery , now skillfully assisted by his son Luca , an educated wine producer, who studied at the prestigious oenological school of Alba (a chosen place where the sons and daughters of intelligent and forward-looking producers of Barolo and Barbaresco are trained), it is almost a case study of the evolution of the Barolo production area in the last thirty years. 

The house, founded by Michele Gagliasso , Mario’s father, was taken over by his son in the 1980s and this was followed by a series of moves aimed at changing the way the works were carried out in order to achieve the new goals that Gagliasso had set for himself. . New vineyards were planted, and thermo-conditioned stainless steel tanks for fermentation began to be used to avoid temperature peaks during the fermentation period, and French barriques and new barrels for aging wines were introduced. But above all, a more rigorous viticulture was put into practice, reducing the harvests and taking an intensive work approach.

The wines of Mario Gagliasso

Rewarding results soon arrived, as well as great satisfaction is being given by Luca Gagliasso’s work. None of this would have been possible, of course, if the family had not owned excellent vineyards. The two main plots of the family are widely considered among those with the highest quality potential in the entire town of La Morra : Rocche dell’Annunziata and Torriglione . The first has the fragrance, elastic tannins, and the elegance that has always characterized the Barolo of La Morra, while Torriglione, with a slightly cooler exposure, offers a Barolo that is more solid, concentrated and sustained. Both have found many admirers both in Italy and abroad.

However, the line does not end here: a well-made bottling of Barolo accompanied the two crus, but in the Alba area Dolcetto and Barbera are regularly planted in places where Nebbiolo does not fully mature. These come from the home’s Ciabot Russ vineyards , and Barbera is produced in two different styles, one fresh and fruity to drink young, the other, aged in oak and stronger, concentrated and spicy. And, for those looking for a younger Nebbiolo style, there is the Langhe Nebbiolo Ciabot Russ . 

Barolo Riserva