A stone’s throw from Barbaresco’s village centre, the winery and its vineyards were founded by Giovanni Giordano in the 1930s during a time of profound crisis in the Italian wine world. After a period of growing and selling grapes, Giovanni’s son, Luigi, made the bold decision to vinify his own grapes in 1960. Luigi Giordano is now a fourth-generation winery whose vineyards are planted in some of Barbaresco’s most prestigious crus, including Asili and Montestefano. One particular Barbaresco bottling from the cru of Cavanna showcases the winery’s elegant, hands-off style of winemaking and currently represents the only single-vineyard cru of its kind on the market.
Denomination: Origin: Vinification:
Ageing and refining:
Serving: Match with:
CAVANNA sub-zone of the Barbaresco zone.
traditional red wine maceration for 15-20 days with temperature-controlled fermentation in stainless steel vats and frequent pumping-over.
this wine is left to age for at least 18-24 months in large (30-50 hectolitre) barrels of Slavonian oak and is then refined in horizontally-placed bottles for at least 6 months.
brilliant garnet red colour with orange highlights developing with age; ample and intense perfume with fruity, jammy and spicy notes; dry, full and aristocratic flavour.
use ample bell-shaped glasses at 16-18°C.
meaty pasta dishes, game roasts, braised red meats and mature cheeses.
this wine is ideal for long-term ageing (8-20 years). We advise keeping the bottles in a horizontal position in a cool dry place out of direct light.
The vineyard is situated in the Cavanna sub-zone, with the following co-or- dinates on the survey map: page no. IV; parts 20,22,23,24,25, with a west- south-west position.
Grape: 100% Nebbiolo.
Soil composition: clay, silt and sand. Pruning: Guyot (mixed) method with one, fruit-bearing, cane holding 8-10 buds and a spur with 2-3 buds pre- pared for the following year.
Vines per hectare: 4500. Amount of grapes per hectare: 800 kg. Years of planting: 1988 and 2006.