Barbanera 80th Anniversary Gigino 2021 - 750ml

Barbanera 80th Anniversary Gigino 2021 - 750ml

Barbanera 80th Anniversary Gigino 2021 - 750ml

Regular price $31.97
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 **Please note: this label can be confusing concerning vintages. The front label has two years written on it, 1938 and 2018, neither of which are the vintage of this wine.  The actual vintage is written on the BACK label, which is currently 2021.

99pts Luca Maroni

When you owe everything you own and have to the grandfather and head of the family, Luigi, nicknamed Gigino, it is not without a certain awe that you send a tribute wine to him on the market. It just HAS to perform on all parameters! Here, however, Luigi's successors can breathe a sigh of relief: "Barbanera - Gigino" lives up to all the demands you can make of a wine.

90pts Wine Enthusiast

This wine has a sunny nose that's salty and citrusy. Aromas of lemons, limes, wild grass and sea breeze carry rich undertones of ripe pear. The pear comes out even more powerfully on the palate, along with apples and a hint of bitter almond against bouncy acid.

Winery Notes

Blend of Sangiovese, Merlot, Petit Verdot, Syrah
Dark ruby red. Intense nose of plums, blackberries, some vanilla, liquorice, white pepper and chocolate. Full on the palate, with ripe, soft tannins and a long finish.

Luigi "Gigino" has been at the helm of the Barbanera family and has been part of the Italian wine world with high-quality wine production for over 80 years . With Gigino 80 Anniversario, the family has created a tribute to Luigi, who really put Barbanera's vineyards and wine production on the map so many years ago. The winery is still run by the Barbanera family today: Luigi's two sons and their children.

Winery Description

The Barbanera family has been producing first-class wines for over 80 years. For the milestone anniversary in 2018, the Barbanera family pressed the Gigino 80 Anniversario Toscana. Gigino was the nickname of Luigi Barbanera, son of the winery's founders. The grapes are picked by hand in the cool morning hours and slowly fermented at cool temperatures and then macerated to extract the maximum of color and natural aromas from the grapes.

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