Gheddo Barolo 2017

Grapes are sourced from La Morra on a site 350 above sea level. Fermentation in stainless steel and maturation in 20hl French oak as well as bottle for 3 years.  Smoked paprika, rosehip and steeped goji berry. Morello cherries, plums in syrup and bone broth. Cassia bark, nutmeg and caraway seed. Gritty limestone and crushed bedrock. A ripeness of red berried fruit greets the front palate followed by extremely well integrated, fine tannins that are lacy and delicate. The drinkability of this Barolo is what is worth shouting about, yet it still has another 10-15 years ahead of it. Satsuma plum juice and bleeding pomegranates. Acidity sucks at the palate length, it’s utterly delicious. A wonderful wine to pair with juicy, blush pink squab breast.