Wine Article

2016 Giovanni Sordo Barolo Gabutti

Last edited on 4/2/2024 by LindsayM
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Sordo Barolo Gabutti D.O.C.G.
Exposure: South, South-West
Altitude (masl): 250-300 m
Soil: lequio formation with lightly compacted calcareous clay marl from the Helevetian age
Age of the vineyard: 35-50 years

Fermentation in stainless steel tanks at a controlled temperature of 30°C with long submerged cap maceration from 4 to 7 weeks. depending on the vintage. Natural malolactic fermentation at 20°C. Storage in stainless steel tanks for 2-4 months.
Maturation: 24 months in big Slavonian oak barrels.
Ageing: 4-6 months in stainless steel tanks and a minimum 6 months in the bottle.

2016 has come at just the right time. We have a number of winemakers with incredible experience and wine wisdom. The vineyards in Barolo are in the best condition they’ve been in with incredible detail going into their care.

Combined we have a situation where vignerons are in the best possible position to make the most of the great fruit yielded by the 2016 harvest!

When you compare the 2015 & 2016 vintages you see the difference between a warmer vintage with a shorter ripening period and a cooler one with the longest ripening period in memory.

Nebbiolo responds beautifully to a cooler longer ripening. Once it reaches sugar level high enough to make a wine around 14-14.5% alcohol the sugar levels stop increasing, it tends to hold its acid and the tannins so important to the insane mouthfeel of Nebbiolo ripen and increase in depth.

Such vintages tend to offer wines with more perfume, energy, and, vitality. This is the case for Sordo’s 2016’s.