Gianfranco Alessandria Barolo 2016
94 Monica Larner - Robert Parker's Wine Advocate
"The Gianfranco Alessandria 2016 Barolo opens to tangy and spicy fruit aromas with accents of aniseed, dried licorice and cola. That part fruit intensity and part ethereal spice is the aromatic playlist of a classic Barolo such as this. The wine is fermented in stainless steel, with a short 10 days of skin contact. It later ages in 225-liter oak barrel, of which only 20% of the wood is new. The results are lightweight and buoyant, and the wine is strong on aromatic high tones with some mint and crushed stone. There is no residual heaviness on the nose or the palate, and that balanced acidity kicks in on the close. Some 10,000 bottles were released in January 2020."
93 Antonio Galloni - Vinous
"The 2016 Barolo is bright, floral and beautifully lifted. Crushed flowers, sweet red berry and mint all grace this subtle, nuanced Barolo. Medium in body, with lovely freshness and good depth, the 2016 has so much to offer. This is a very pretty, and refined straight Barolo. The 2016 has the potential to be a real overachiever. I especially like the wine's inner sweetness and perfume."
Producer: Gianfranco Alessandria
Gianfranco Alessandria is a small owned winery that continues the tradition begun two generation ago. After the death of his father, Gianfranco began the job of the farmer with about 4 hectares of vineyards; Initially the harvest was destined for sale on the market that step by step he began to modernize the winery with machinery and equipment necessary in the wine making process.
Actually the production is about 55000 btls. The winery is situated in Monforte d’alba, and the own production is of 5.5 hectares and rent about 1.3 hecaters deived between Nebbiolo, Barbera and Dolcetto grapes in Località San Giovanni, which is situated in the area of Monforte’s best know Crus. All the vineyards have a south-east exposition, which allows us to produce wines of great structure, freshness, elegance and longevity.
The work is based on natural principles, respecting the time and methods required to obtain a product most correct in its form. Natural as possible only using minimal amounts of sulfur and copper sulfate, out of respect for the environmebt as well as our own personal health. From the beginning Gianfranco worked with a drastic reduction in the yields of grapes per hectare, which encouraged better ripening of the fruits, making them healthier and more robust to have a wine of higher quality. Vinification with short macerations in temperature-controlled, vertical fermenters and aging in small, french oak barrels.
The way we continue working our land is our little journey, which takes us among vineyards, winery and world, with the satisfaction of simple peasants from always.