The Barolo wines produced in the area of La Morra, such as this one proposed by Poderi Gianni Gagliardo, have the characteristic of maturing very early and therefore already being extremely pleasant a few years after the harvest. Wines that, despite being so immediate, do not lack elegance and complexity. The grapes come from vineyards that fall within the Geographical Mentions of Santa Maria and Serra dei Turchi. Maceration for 12 days at a controlled temperature and malolactic fermentation carried out entirely, are the basic ingredients of the wine-making process. This is followed by a period of refinement in large oak barrels for 30 months. The result is a particularly pleasant wine. Ruby red with garnet hues, the nose reveals notes of flowers, especially violets. There are also notes of sweet spices and roasting, well integrated with the other scents that gradually emerge from the glass as the minutes pass. In the mouth it is balanced, intense and pleasantly tannic. The ending is also long and pleasant.