Garesio

Founded in 2010 with the acquisition of its first Barbera vineyard, Garesio is a young and dynamic winery based in Serralunga d’Alba, in the heart of the Langhe. Garesio’s production is rooted in respect for the land and a deep understanding of its unique characteristics. The winery focuses on sustainable practices, managing the vineyards to yield high-quality grapes. The winemaking process is carefully managed to minimize intervention, allowing the varietal character to shine through.

All vineyards are farmed using sustainable methods, with Nebbiolo plots in Serralunga d’Alba certified organic. Red wines undergo fermentation at peak temperatures of about 24°C, with maceration periods lasting 25 to 40 days. When producing Barolo, the winery employs submerged cap fermentation where possible. Both alcoholic and malolactic fermentations take place in stainless steel tanks before the wines are aged in large oak casks.

Garesio’s Serralunga d’Alba vineyards, where Nebbiolo and Pinot Noir is cultivated, are located in the Cerretta and Gianetto crus. The Cerretta’s soils blend St. Agatha Marls fossils with the Lequio Formation, characterized by marl, limestone, and sand. Gianetto lies on Lequio Formation soils rich in active limestone and calcium carbonate, lending the wines elegance, freshness, and persistence.

In Castelnuovo Calcea (Monferrato), sandy marl and clay soils support the Barbera and Sauvignon Blanc vines.

The Perletto (Alta Langa) vineyards, situated at 400 meters where Nebbiolo, Pinot Noir, and Chardonnay grow, benefit from the area’s significant day-night temperature variations, enhancing the aromatic finesse and freshness of the sparkling wines produced from these grapes.