Sordo has recently introduced a second label under the name of Gioso, sourcing fruit from both the Langhe and Roero regions. Continuing to focus on native varieties and long maceration times, they have created quite the competitor in the ’house Nebbiolo’ market. These are the real thing and they are value.

Fermentation occurs in stainless steel tanks at a controlled temperature. The Gioso Barbaresco spends 9 months in Slavonian oak and a further 6 months in bottle before release.

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‘Roses and ripe strawberries on the nose with hints of dried citrus. It’s full-bodied with chewy tannins and a light balsamic note to the finish’. - James Suckling