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Grapes: 80% Nebbiolo, 20% Arneis
This wine is from Barbaresco and is a unique blend of 80% Nebbiolo and 20% Arneis. The Arneis is harvested first, gently pressed to preserve its aromatics, and begins fermentation. Two weeks later, the Nebbiolo is harvested and combined with the fermenting Arneis must. The wine spends 8–10 days on the skins before completing malolactic fermentation in stainless steel. It is then aged for two months in large Slavonian oak casks and bottled after at least three months of rest.
The Giordano family has been making wine here since the 1930s, when Giovanni Giordano began cultivating vineyards during a challenging time for Italian winemaking. His son, Luigi, boldly bottled his own grapes in 1958 — years before Barbaresco was officially recognized as an appellation.
Today, the winery remains a family endeavor, led by Luigi’s daughter Laura and grandson Matteo. Together, they craft wines from some of Barbaresco’s most prestigious crus, including Asili and Montestefano, with a restrained, elegant style...except maybe this bottling. :)
This is by no means a classic representation of Nebbiolo or what one might picture when thinking of Piedmont. It’s delicious though! Aromatic, bright, with a subtle earthy undertone. It reminds me of dumping a bunch of expensive kimchi into a soup pot with noodles and sautéed onions and calling it a dish — why not? And then, of course, the last-minute question…why did I do that?
The end result is a light, flavorful red that might make the Piedmont ancestors turn over in their graves — but sometimes you just have to let these winemakers do their thing.