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Having dreamed of acquiring a Tuscan estate, Thomas Bär, a Swiss born lawyer and banker, ended his search when he encountered Gagliole. His challenge, however, was just beginning as the owner of the estate was not willing to sell it. The charm of Gagliole so profoundly captivated him that rather than resume his search for another property, Thomas persisted. Finally, ten years later, the owner relented and Gagliole was his. It then took another ten years of refurbishing and revitalizing to...
Rubiolo is very fruity and fresh, with sweet and harmonious tannins. It should be served at a temperature of 18 °C.
Vine Density: 5,000 vines per hectare
Yield: 4,500 kg per hectare after grape reduction in the field
Altitude, exposure: 450-480 m. above sea level, South to South-West
Soil: Galestro loam
Harvest: handpicked, in small boxes
Vinification: temperature-controlled fermentation with maceration of the skins from 15 to 18 days
Ageing: 1/3 in French oak barrels - second and third passage, 1/3 in oak vats, 1/3 stainless steel vats
Bottle Ageing: minimum 3 months with temperature control
Best maturity for drinking: up to 3-5 years after release
- 89+ -
Gagliole's 2012 Chianti Classico is striking. Texture reigns supreme in a super-expressive Chianti that hits all the right notes. Sweet flora nuances meld into red cherry, mint, spice and rose petal. The tannins are a bit firm, but then again, the 2012 was bottled a day before this tasting. The 2012 is a wine built on textural elegance and depth.See detailed press review