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Gemma Barolo Magnum 2012

The Experience

Drink When...
In a rose garden
Listen To...
Kiss From a Rose by Seal
Think About...
Drink With...
Devilled kidneys on toast

The Oddbins Take

‘Baby, I compare you to a kiss from a rose on the grey, ooh, the more I get of you the stranger it feels, yeah’. Seal was probably referring to his lady friend Heidi Klum, but he may as well have been waxing lyrical about the Gemma Barolo for all we know.

Because this cracking northern Italian wine has a poetic, beauty that speaks of dew-covered, headily fragrant roses on a cool grey morning, as well as fresh raspberries and deeper layers of ripe, spiced fruit.

The Vital Statistics

Barolo, Piedmont
DOCG Barolo
Best Drunk Now & Over the Next 4 Years
Bottle Size
Magnum - 1.5 Litres
Alcohol Units

In stock



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The Style

Nebbiolo (100%)
Light Full bodied
Dry Sweet

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Cantine Gemma came into being in 1978, when Silvano Piacentini decided to found a new wine producing enterprise in the commune of Serralunga d’Alba, in an old winery that had formerly belonged to the Marchesi Falletti’s Opera Pia Barolo (the premises have now been completely renovated, with state-of-the-art vinification equipment and new barrels). Cantine Gemma actually owns around 16 hectares (39.5 acres) of vineyards – divided up between the communes of Serralunga and Monforte d’Alba, of which 65% consist of plantings of Nebbiolo for Barolo.

Giorgio Barbero joined the company in 1990. He works with the Faculty of Agriculture at Turin University, and it is he who is responsible for supervising and developing all of Cantine Gemma’s viticultural and winemaking operations.

The Barolo is the result of very strict selection of the Nebbiolo grapes, carried out at the time of the harvest, between October 10 and 20. The specially selected grapes are brought to the winery at Serralunga in 20 kg. (44 lb) crates, in order to keep the berries intact; once they have been crushed, the Nebbiolo grapes for Barolo are vinified in small, temperature-controlled tanks, with maceration on the skins for two weeks and fermentation for 15-20 days in temperature-controlled tanks at 28C. The wine then undergoes a complete malolactic fermentation in stainless steel, before being aged for the period stipulated in the DOCG regulations in 75% Slavonian oak casks and 25% in small French barriques.