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Giordanino Teresio
History of the Estate:
The area of Saluzzo, where the Giordanino estate has been making wine since 1975, is an ancient territory, full of medieval architecture and art. Winemaking also has strong and ancient roots there, as is evident by the very name of the place. "Saluzzo" comes from the name of the Marchese Ludovico II di Saluzzo, who brought many French winemaking techniques to the area in the 15th Century. The Giordanino Teresio estate is committed to upholding Saluzzo's traditions by growing and vinifying only indigenous, autochthonous, vines. For example, they are one of the only estates to make a sweet Passito style wine from the local grape "Quagliano".
In addition, the use of Nebbiolo di Dronero (another traditional varietal, known in France as "Chatus") is also a major part of this estate's wine production. The estate focuses on producing a relatively small number of bunches per vine, as is traditionally the case, and blending much less than the 40% allotted other red varietals into the wine. They are careful to note that their wines represent a project not only of enology, but of cultural preservation. Marco and Marilena feel a special obligation to uphold the local traditions and flavors in their wines and production methods, which only serves to reinforce the quality and excellence of the finished product.
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Saluces, Colline Saluzzesi DOC
Vineyard: Located on the south-southwest sides of the estates hills, exposed to sunshine almost entirely year-round. Soil content is calcareous and mineral-rich.
Varietal: 80% Nebbiolo di Dronero, 10% Barbera, 10% Neiretto.
Vinification: The wine is first put into steel tanks, where malolactic fermentation occurs before it is transferred to 225 L barriques. Only yeasts collected from the vineyards on the property are ever added to aide in fermentation. The wine is left to age in barriques for 24 months, and then rests in the bottle for another 6 months before release.
Color: Deep purplish red with ruby reflections.
Aromas: Rich, dark-berry and tobacco on the nose with a deep vanilla.
Flavor: The vanilla flavor, aside from the time spent in barriques, is also a characteristic of the Nebbiolo di Dronero grape itself. Sparkling acidity is balanced by soft tannins and lush fruit.
Food Pairing: This wine pairs well with rich, roasted meats, filet of veal, and wild boar.
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Giordanino Teresio Wines
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