Gabiano

Styles

Principal grape varieties

Terroir

• Vineyards on the last hills of Monferrato sloping down toward the Po, in the province of Alessandria.
• Medium-slope soils, with guyot training.
• A very small production zone, limited to the communes of Gabiano and Moncestino.
• The local diurnal temperature variation produces lighter, fresher wines with a paler color compared to other areas. (via Wikipedia · CC BY-SA 4.0)
• Gabiano and Moncestino are situated in an area of Celtic-Ligurian origin, distinct from the surrounding districts.

• The Celtic-Ligurian origins of Gabiano and Moncestino, with a tradition of blending Barbera, Freisa, and Grignolino for structure and aromatic complexity in the finest vintages.
• In 1962, Senator Desana proposed DOC status for Gabiano; the production regulations were subsequently approved by Presidential Decree on 15 July 1983. (via Wikipedia · CC BY-SA 4.0)

• An intense ruby-red color tending toward garnet with aging, derived from the blend of Barbera (deeply colored) and Grignolino (light garnet).
• An elegant, vinous, and lightly spiced bouquet; dry and well-structured on the palate, with vivacity contributed by the Grignolino.

• The diurnal temperature variation of the Monferrato hills bordering the Po produces lighter, fresher, and more aromatic wines than those from more inland areas. (via Wikipedia · CC BY-SA 4.0)

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• eAmbrosia register (EU) — File number PDO-IT-A1183
• Official trade body site — Consorzio Colline del Monferrato Casalese