ALTO PIEMONTE WINES - Cantina Gaggiano, LESSONA
The story of Gaggiano begins on the vine-covered hills of Northern Piedmont, among the rows of Nebbiolo, where the Fabris family now, as then, gathers for the traditional grape harvest. Grandfather Gervasio, a passionate wine-grower, used to zealously coordinate his family, leaving his grandchildren to enjoy pressing the grapes in the vats, as well as for fun, directly with their feet.
The memory of those happy moments, the value of the family and the willingness to continue the path traced by grandfather Gervasio push Fabris family, together with the activity of entrepreneurs, to devote themselves to the enhancement of the territory by buying and investing in small plots of land planted with vines on the hills of Gattinara (VC), Casa del Bosco and Sostegno (BI) with the aim of producing great red wines with denomination, such as Gattinara D.O.C.G., Bramaterra D.O.C., and Coste della Sesia D.O.C.
Gaggiano owes its name to the region located in the heart of the municipality of Lessona where, after careful restoration, the winery has been obtained. In the coming years, the small plot of land surrounding the structure will be dedicated to vineyards that will produce grapes for another important and famous denomination: Lessona D.O.C.
Alto Piemonte, its traditions and richness of its terroir, best represent the basic philosophy that drives Gaggiano to produce small quantities in order to focus on quality, enhancing the identity of individual designations.
COSTA DELLA SESIA rosso D.O.C. 2018 - 2019 “LEANDRO”
Grape : Nebbiolo 80%, Vespolina 10%, Croatina 10%
First year produced : 2016. Area of production : Northern Piemonte, two small hilly plots of overall 23.000 meters between Sostegno (BI) and Casa del Bosco (BI)
Average age of vines : about 40 years. Exposure to sunlight : South-West/South-East. Vine training technique : Guyot. Altitude : between 270-380 meters on the sea level. Grapes yield : 0,9 kg per plant. Soil type : acidic soil composed by vulcanic, red coloured, sands and rocks. Harvest date : between half of september and half of october
Wine making : Destemming - Crushing. Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 20 days Nebbiolo and Croatina, 14 days Vespolina. Malolactic fermentation during the following spring time. Ageing potential : 10 years.
From a simple and straightforward wine, Leandro is a hymn to conviviality and lightness, a reference to the joyful atmosphere of the harvest.
COSTA DELLA SESIA NEBBIOLO D.O.C. 2017 - 2018 “SANDRIN”
Grape : Nebbiolo 100%
First year produced : 2014. Area of production : Northern Piedmont, from a small plot in the hilly area of Gattinara (VC) in an historical production area called “Galizia”.
Average age of vines : about 40 years. Exposure to sunlight : South-West/South-East. Vine training technique : Guyot. Altitude : between 270-380 meters on the sea level. Grapes yield : 0,9 kg per plant. Soil type : large blocks of red-brown coloured quartz and porphyry with one of the lowest pH in the region. Harvest date : first half of October
Wine making : Destemming - Crushing. Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 24 days. Malolactic fermentation in wood during the following spring time. Maturation: 18 months in tonneaux. Ageing potential : 20 years
With character and body, Sandrìn is an expression of the territory in its youngest version while preserving the austerity and elegance typical of subalpine Nebbiolo.
BRAMATERRA D.O.C. 2017 - 2018 “GERVASIO”
Grape : Nebbiolo 80%, Vespolina 10%, Croatina 10%
First year produced : 2015. Area of production : Northern Piemonte, two small hilly plots of overall 23.000 meters between Sostegno (BI) and Casa del Bosco (BI) Average age of vines : about 40 years. Exposure to sunlight : South-West/South-East. Vine training technique : Guyot. Altitude : between 270-380 meters on the sea level. Grapes yield : 0,9 kg per plant. Soil type : acidic soil composed by volcanic, red coloured, sands and rocks. Harvest date : between half of September and half of October. Wine making : Destemming - Crushing. Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 20 days Nebbiolo and Croatina, 14 days Vespolina. Malolactic fermentation in wood during the following spring time. Maturation: 22 months of which 18 in tonneau then stabilisation after bottling. Ageing potential : over 15 years
Also knowm as “wine of the canonicals” or “wine from Masserano” , the term “Bramaterra” makes its first appearance in some documents of the XV century. This wine is dedicated to grandfather Gervasio, old-time winegrower and winemaker.
GATTINARA D.O.C.G. 2017 - 2018 “TIMOTEO”
Grape : Nebbiolo 100%
First year of production : 2014. Area of production : Northern Piedmont, from a small plot in the hilly area of Gattinara (VC) in an historical production area called “Galizia. Average age of vines : about 40 years. Exposure to sunlight : South-West/South-East. Vine training technique : Guyot. Altitude : between 270-380 meters on the sea level. Grapes yield : 0,9 kg per plant. Soil type : large blocks of red-brown coloured quartz and porphyry with one of the lowest pH in the region. Harvest date : first half of October. Wine making : Destemming - Crushing. Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 24 days. Malolactic fermentation in wood during the following spring time. Maturation: 18 months in tonneau. Ageing potential : 20 years.
Our Gattinara, dedicated to Timoteo, the eldest son of Fabris family, is produced from pure nebbiolo grapes. Between legend and truth, it is told that wines produced from the hilly area around Gattinara was already known among the European courts between XV and XVI centuries thanks to Cardinal Mercurino Arborio a local diplomat and chancellor of Charles V.
ROSATO D.O.C. 2019 “CATERINA”
Grape : Nebbiolo 80%, Vespolina 10%, Croatina 10%
Average age of vines : about 40 years. Exposure to sunlight : South-West/South-East. Vine training technique : Guyot. Altitude : between 270-380 meters on the sea level. Grapes yield : 0,9 kg per plant. Soil type : acidic soil composed by vulcanic, red coloured, sands and rocks. Harvest date : between half of september and half of October.
TASTING NOTES : Elegant rose colour with red hinges. Bouquet discrete yet remarkably elegant and smooth. Taste is smooth s the bouquet promise, easy to drink, pleasantly filled with light notes of red berries and a hidden citrusy delicate line.
FOOD PAIRINGS : A great summer aperitive. At its best with cold meat cuts, prosciutto, salami, grana, young pecorino and other similar type of cheese, and great companion of any fish based meal.
ONLY 2000 bottles are produced this year.