Gianfranco Alessandria Barolo San Giovanni 2016
-Wine Advocate 95+
"Gianfranco Alessandria's flagship wine, the 2016 Barolo San Giovanni sees fruit from a cru in Monforte d'Alba that is celebrated for structure and power. This is the biggest Barolo in the family portfolio. Of the various 2016 Baroli I tasted for this report, the wines from Monforte d'Alba are among the most closed and tight at this early stage. That observation gives me confidence in this wine's aging future. The fruit is nervous and brimming with energy that will become softer over time. At this young stage, you taste tart berry flavors with tar, smoke and cola. I double decanted my sample and went for a second taste about four hours later before writing this review. The oak spice and smoke come into view a bit later as the wine takes on air. Some 5,000 bottles were released at the beginning of this year."
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.