Ugo Lequio
Barbaresco Gallina 2018
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 20 months in Slavonian oak barrels (25 hl) followed by 6 months in bottle |
| Other years | 2019 , 2016 , 2020 |
- Name and region: Barbaresco DOCG from Neive, Gallina cru, Piedmont
- Grape variety and vintage: 100% Nebbiolo from old vines, harvested in 2018, 15% vol
- Vinification and ageing: 15–18 days in steel, 20 months in oak, 6 months in bottle
- Aromas and colour: notes of rose, liquorice, pepper and leather; ruby red with garnet highlights
- Temperature and pairings: serve at 16–18 °C, decant for one hour; ideal with braised meats, game, cheeses
Description
What kind of wine is it
Barbaresco Gallina by Ugo Lequio is a red wine from Piedmont with controlled and guaranteed designation of origin, made from Nebbiolo grapes, vinified in steel and aged in Slavonian oak barrels. To the eye, it displays a ruby red colour enhanced by garnet hues, while the bouquet is complex and enveloping, characterised by spicy notes of liquorice and pepper, combined with clear hints of rose and leather. On the palate, it reveals an austere and robust body, offering a sip of great structural balance, making it the ideal companion to enhance braised red meats, flavoursome game and mature cheeses.
Where does it come from
This wine originates from the Gallina cru, a historic hill located in the municipality of Neive, once owned by the Counts Riccardi Candiani. The vineyards stretch at an altitude between 170 and 250 metres above sea level and benefit from a southern exposure that ensures optimal ripening of the grapes. The vines, consisting of old vineyards rooted since the mid-twentieth century, naturally maintain low yields. The combination of altitude, exposure and vine age gives the wine a pronounced aromatic persistence, ensuring structure and excellent ageing potential.
How is it produced
The vinification process begins with temperature-controlled fermentation in stainless steel tanks. The contact with the skins lasts for about fifteen to eighteen days, promoting optimal aromatic and colour extraction. The wine then undergoes a slow maturation of twenty months in Slavonian oak barrels, a fundamental stage that supports the evolution of the grape variety and refines its tannic profile. The process concludes with a final six-month ageing in the bottle, thus completing the harmony and balance of the wine.
History and Curiosities
Barbaresco Gallina by Ugo Lequio originates from the historic Gallina cru in Neive, located on south-facing hills that once belonged to the Counts Riccardi Candiani. Produced from old Nebbiolo vineyards planted between 1953 and 1971, this prestigious wine boasts low yields, between 40 and 45 hectolitres per hectare, which give it an aristocratic texture and exceptional persistence. The 2018 vintage, awarded 91 points by James Suckling and 90 by Robert Parker, boasts extraordinary longevity.
Awards
-
2018
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2018
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1981
- Oenologist: Ugo Lequio, Gianfranco Cordero
- Bottles produced: 30.000
- Hectares: 8
At the beginning of the 1980s, he signed his first bottles, personally selecting the grapes from six hectares of vineyard at "Cascina Nuova", a farm located in the heart of the historic Gallina hill, once part of the great wine-growing estate of the Lords of Neive Conti Riccardi Candiani, now owned by Marcarino.
The precious experience acquired over time, research and experimentation in the vineyard and in the cellar, have contributed to making this producer a protagonist of the quality revolution that, in recent years, has led to the emergence of an elitist wine culture.
The conviction that a great wine is born over time and that waiting, managed without anxiety, gives it class, importance and longevity, leads Ugo to place his bottles on the market only after a long and proper rest. Read more
| Name | Ugo Lequio Barbaresco Gallina 2018 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ugo Lequio |
| Story | History and Curiosities Barbaresco Gallina by Ugo Lequio originates from the historic Gallina cru in Neive, located on south-facing hills that once belonged to the Counts Riccardi Candiani. Produced from old Nebbiolo vineyards planted between 1953 and 1971, this prestigious wine boasts low yields, between 40 and 45 hectolitres per hectare, which give it an aristocratic texture and exceptional persistence. The 2018 vintage, awarded 91 points by James Suckling and 90 by Robert Parker, boasts extraordinary longevity. |
| Origin | Neive (CN) |
| Climate | Altitude: 170-250 m a.s.l. Exposure: South. |
| Yield per hectare | 40–45 ettolitri per ettaro |
| Fermentation | 15 8 days |
| Production technique | Fermentation in stainless steel tanks at controlled temperature for 15 8 days in contact with the skins; ageing for 20 months in Slavonian oak barrels and 6 months in bottle |
| Wine making | Fermentation in stainless steel tanks at controlled temperature for 15–18 days in contact with the skins; ageing for 20 months in Slavonian oak barrels (25 hl) and 6 months in bottle. |
| Aging | Aged for 20 months in Slavonian oak barrels (25 hl) followed by 6 months in bottle |
| Allergens | Contains sulphites |