Ugo Lequio
Barbaresco Gallina 2020
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 20 months in 25 hl Slavonian oak barrels and 6 months in bottle. |
| Other years | 2019 , 2016 , 2018 |
- Name and grapes: Barbaresco DOCG 2020, 100% Nebbiolo, Piedmont (Neive)
- Aromas and colour: ruby red with garnet highlights; notes of liquorice, pepper, leather and rose
- Vinification: in steel for 15–18 days, 20 months in Slavonian oak and 6 months in bottle
- Taste and style: still red wine, structured, austere, harmonious and balanced; 14.5% vol
- Pairings: serve at 18–20 °C, decant for 1 hour; ideal with stews, game and cheeses
Description
What kind of wine it is
Ugo Lequio Barbaresco Gallina is a still red wine that expresses the essence of Piedmont, made from Nebbiolo grapes and belonging to the prestigious Barbaresco denomination. In the glass, it displays a ruby red colour that naturally develops garnet hues. The bouquet is enveloping and complex, characterised by spicy notes of liquorice and pepper, accompanied by delicate hints of leather and rose. On the palate, it shows a full-bodied and austere character, balanced by remarkable harmony that accompanies each sip. This solid tannic structure makes it particularly suitable for long ageing over time.
Where it comes from
This wine originates from the Gallina hill in the municipality of Neive, a renowned historic site in the region. The grapes come from old vines rooted in prime soils, with a southern exposure and an altitude between 170 and 250 metres above sea level. These environmental conditions favour a consistent ripening of the bunches, giving the wine a defined and vigorous texture. The advanced age of the vines ensures low yields and an aromatic concentration that translates into remarkable gustatory persistence, faithfully reflecting the identity of its place of origin.
How it is produced
Production is based on a careful selection of the bunches to maximise the quality of the raw material. Fermentation in stainless steel takes place at a controlled temperature, with maceration on the skins lasting between fifteen and eighteen days, in order to extract colour and essential phenolic components. Subsequently, the wine undergoes a slow ageing in Slavonian oak barrels for twenty months, a crucial stage for smoothing the tannins and defining the aromatic breadth. The process concludes with a further six months' rest in the bottle, allowing it to achieve perfect balance before release to the market.
History and Curiosities
Born in the historic Gallina cru of Neive, once owned by the Counts Riccardi Candiani, this excellent Nebbiolo embodies the best of Piedmontese tradition. Since 1981, the Ugo Lequio winery has devotedly cultivated vines over 40 years old, with roots dating back to 1953. Following a strict philosophy of patience, the 30,000 bottles produced rest for a long time in the cellar before revealing themselves to the palate. This artisanal mastery is evidenced by prestigious international awards, including 95 points from Robert Parker and 93 from James Suckling.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
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.
-
2020
93/100
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.
-
2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
4Italian 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 2020 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ugo Lequio |
| Story | History and Curiosities Born in the historic Gallina cru of Neive, once owned by the Counts Riccardi Candiani, this excellent Nebbiolo embodies the best of Piedmontese tradition. Since 1981, the Ugo Lequio winery has devotedly cultivated vines over 40 years old, with roots dating back to 1953. Following a strict philosophy of patience, the 30,000 bottles produced rest for a long time in the cellar before revealing themselves to the palate. This artisanal mastery is evidenced by prestigious international awards, including 95 points from Robert Parker and 93 from James Suckling. |
| Origin | Collina Gallina, Neive (Cuneo) |
| Yield per hectare | 4,000–4,500 kg/hectare |
| Fermentation | 15–18 days |
| Production technique | Fermentation in stainless steel tanks at controlled temperature (maceration on the skins for 15–18 days); 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 25 hl Slavonian oak barrels and 6 months in bottle. |
| Aging | Aged for 20 months in 25 hl Slavonian oak barrels and 6 months in bottle. |
| Year production | 30000 bottles |
| Allergens | Contains sulphites |