2018 Barolo Gattera
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2024 - 2038
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It will be interesting to see what Alessandro Veglio does as he takes his family's winery into its second generation. So far, the wines have shown a lighter touch that is quite appealing. The 2018s were whole berry fermented and saw 20-25 days on the skins. Malolactic fermentation was done in steel. The wines were aged in barrique (30% new for the vineyard designates), except the Paiagallo, which was aged in cask. There is a ton of potential here.