The Azienda Agricola Mario Gagliasso is located in the town of La Morra, south of Piedmont, in the province of Cuneo, in the Langhe area. The winery offers one of the most beautiful views over the Langhe area. La Morra is located at 513 meters above sea-level, 13 km from Alba, on the top of an imposing hill with the Alps and the Monviso as a background. The hill is planted with vines, for ming huge waves and creating an amphitheater of rare beauty.
The Gagliasso company was founded as "Farm of Gagliasso Michele and Sons" in the '60s;
Mario worked in his father's company and in the 80s he became conductor and owner. In those years begins an evolutionary process made of technical improvements, new plants and replanting of vineyards, temperature-controlled stainless steel tanks and use of French oak barrels, arriving to bottling the entire production in which the quality of every wine is determined by a number of important factors where the most important is obviously the nature; the sacrifices and hard work are aimed to comply with this important element, and then with sun, soil, water, the vine itself, most simply, the terroir.
With the start of the new millennium we expanded the cellars and the children enter as active and integral part of the company. Luca, oenologist, follows the cellars and the foreign trade; Nicoletta, enotechnician too, deals with the agritourism restaurant "Il Torriglione" together with her mother Luciana.
The strength of the Family Gagliasso comes from love and enthusiasm for their land and great wines, along with a rooted culture on the Langhe cuisine.
The winemaking philosophy begins in the vineyard, where everything, starting from pruning, depends on the quality that you will eventually get in the harvest, thus low yields of grapes per plant and minimum use of chemicals on vegetation to preserve the health of grapes in full respect of nature and the environment.
In the cellar you can only try to maintain the quality that nature has given us and then actuate the traditional thought of work: medium/long term fermentation processes depending on the type of grapes, hand pumping and punching, the only technology being the automatic control of temperature in the fermentation stainless steel tanks. The fining takes place in French oak barrels for the aging wines, while stainless steel tanks store young and fresh wines.
The Gagliasso family produces around 60,000 bottles: 40% Barolo, 30% Barbera, 20% Dolcetto and 10% Chardonnay. They have around 250 barriques and 6 large barrels.
Dolcetto is very fruity, aged for a small period in big cask. They produce 3 Barolos and 2 Barberas, one aged 18 months in new oak and the other one only in steel vats. They age the Barolo for 18 months in new barriques, then 12 months in a large cask. Chardonnay is cold macerated, then fermented and aged in French oak for 9 months.