Garesio
ガレジオ
Authentic expressions of Serralunga d'Alba's mineral-driven terroir.
Garesio is a family-owned estate in Serralunga d'Alba, at the heart of the Barolo DOCG, founded in 2010 by Giuseppe and Ornella Garesio with the acquisition of a first Barbera vineyard. In 2013 the family purchased two prestigious Nebbiolo crus, Cerretta and Gianetto, and the estate has since grown to roughly 25 hectares spanning Serralunga d'Alba, Alta Langa, and Monferrato. Today the winery is led by daughter Giovanna Garesio, working with winemaker Federico Zagami and consultant Gianluca Colombo. Nebbiolo plots in Serralunga d'Alba are certified organic, while the remaining estate vineyards follow sustainable integrated production, reflecting a rational, low-intervention approach in both vineyard and cellar. Garesio's wines, anchored by the Barolo del Comune di Serralunga d'Alba and single-cru bottlings from Cerretta and Gianetto, are known for their structure, sandstone-and-limestone-driven minerality, and firm, enveloping tannins typical of Serralunga terroir.
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Who Is This For?
Ideal for collectors of traditional, structured Barolo and enthusiasts seeking wines with distinct mineral complexity and firm tannins.
Frequently Asked Questions
- Where are Garesio's vineyards located?
- Garesio's vineyards are primarily in the prestigious Serralunga d'Alba commune within the Barolo DOCG, including the Cerretta and Gianetto crus, with additional holdings in Alta Langa and Monferrato.
- What is the signature style of Garesio wines?
- Garesio wines are characterized by structural elegance, pronounced mineral notes from sandstone-and-limestone soils, and firm, enveloping tannins typical of Serralunga d'Alba.
- Are Garesio's vineyards certified organic?
- Yes, Garesio farms its Nebbiolo plots in Serralunga d'Alba as certified organic, while other estate vineyards follow sustainable integrated production methods.
- Do Garesio wines pair well with Japanese cuisine?
- Yes, Garesio's Barolo pairs exceptionally well with dishes such as grilled wagyu beef or soy-sauce-based simmered meat due to its refined, firm tannins.