Gagliole NewsletterCastellina in Chianti, November 2005 Dear Gagliole friends! Producing wine in our part of the world is as exciting as anything one can imagine. Every vintage is a new challenge with obstacles and pitfalls, yet also offering positive and pleasant surprises. In the beginning of October, we brought in the harvest of our most recent vintage. It was a late harvest, because we normally finish around September 26. Demanding months full of work lie behind us. A cold spring was followed by a hot summer and a somewhat mixed month of September. Three rounds through the vineyards during the summer were necessary in order get the amount of grapes into an equilibrium and to keep them healthy. Thanks to the excellent weather conditions during the final phase of the maturity period we were able to harvest a very promising vintage. In the cellar, we proceeded in the same way as in previous years, guided by the profound knowledge of Stefano Chioccioli. The grapes which were received in small crates, were destemmed, cooled down to only a few degrees Celsius by means of a heat exchanger and then filled into the “botti” (wooden vats). Thus the beginning of the fermentation process was delayed and a cold maceration took place. After two days, the must was heated, and yeast dissolved in grape must was added. Then, we took care to ensure that the fermentation process was slow and smooth and the temperature did not rise above 28 degrees Celsius. After completion of the fermentation process, the young wines were filled into “Barriques” (vats) to further mature. This procedure aims at achieving a maximum of extraction and full-bodiedness. Our course of action appears to have been proven right, if one believes the tasters of the “Winespectator”. “Pecchia like Cashmere!” they rejoiced after sampling the 2003 vintage and they noted 93 points. The Gagliole Rosso of the same vintage also scored outstandingly (91/100). There is no lack of praise for the 2003 vintage. The “Weinwisser” gives 17 out of 20 possible points to the Gagliole Rosso (“… intense aroma, resulting in a magnificent pleasure thanks to the very mature tannins…”) and 18/20 to the Pecchia (“…very noble effect in the beginning, finely structured, velvety palate…”. The European wine magazine “Vinum” summed up the sampling of all three wines (Rubiolo, Gagliole, Pecchia) in the following words: “That Thomas Bär has been so successful in his model vineyard precisely with this vintage shows that he is surrounded by experts with regard to both vineyard as well as cellar work.” All three wines as well as our olive oil and our grappa are available from our partners in the wine trade (see distributors for a list of suppliers). By the way, our olive oil is always available e.g. at the centrally located Olive Shop in the Jelmoli department store in Zurich. Finally, we would like to call your attention to two upcoming events. On January 24, 2006, we will be guests - together with 13 other producers from Tuscany - of the Wine Gala at the Waldhaus Hotel in Sils Maria. The tasting will take place during late afternoon, and the general public will be admitted. If you would like to participate in the Wine & Dine, we recommend that you make your reservation quickly (Waldhaus Hotel, phone 081 838 51 00). In February of 2006 we plan to hold a tasting event with Sauvage Cru chocolate and Gagliole wines in cooperation with Caves Mövenpick and the Confiserie Sprüngli. We will send you detailed information concerning this event in due time. Yuors sincerely
Monika and Thomas Bär - Bettschart |
