# Langhe Nebbiolo Ciabot Russ (2024)

- **Producer:** Azienda Agricola Mario Gagliasso
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €19
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, raspberry, rose, violet, orange, vanilla, cloves, cedar

## About this wine

Azienda Agricola Mario Gagliasso was founded in the 1960s in Borgata Torriglione, La Morra. Today, third-generation siblings Luca and Nicoletta Gagliasso lead the estate with a commitment to sustainable land stewardship certified under 'The Green Experience'. 'Ciabot Russ', which translates to 'Red Little Hut', refers to a historic single vineyard plot in Novello situated at 400–500 meters altitude. The unique microclimate yields Nebbiolo with hallmark rose and red fruit aromas alongside structure and longevity.

## Interesting facts

- 'Ciabot Russ' translates to 'Red Little Hut' in local Piedmontese dialect, named after a shelter in the Novello vineyard.
- The estate is run by siblings Luca and Nicoletta Gagliasso, both oenology graduates from the renowned Alba Oenological School.
- Production is strictly limited to approximately 7,000 standard bottles per vintage.

## Food pairing

Nebbiolo's combination of elevated tannins, vibrant acidity, and expressive aromatics requires protein and fat-rich dishes. Rich egg pasta, red meats, mushrooms, and truffles perfectly coat the palate, softening the wine's firm tannin structure and highlighting its fruit and floral nuances.

## Wine making process

The grapes undergo hand harvesting following two passes of green harvesting to manage yields. Spontaneous fermentation occurs with indigenous yeasts in temperature-controlled stainless steel vats at 28°C–30°C for 12–20 days with frequent pump-overs and punch-downs. After spontaneous malolactic fermentation, the wine ages for 12 months in a combination of 225-liter French oak barriques and 1,000-liter large oak casks, followed by bottle aging prior to commercial release.