03 Jan 2025 Updates and Events In memoriam Thomas Bär-Bettschart 3 January 2025 By Gagliole The founder and owner of Gagliole has died at the age of 87. It is ...Continue reading
11 Apr 2024 Updates and Events Vinitaly 2024 11 April 2024 By Gagliole As every year, we w...Continue reading
15 Feb 2023 Press review Wine Reviews Wine Advocate – Monica Larner 2023 10 April 2024 By admin2013gagliole The Gagliole Team is pleased to inform you that Monica Larner from Wine Advocate has issued: “IItaly,Tuscany, Chianti Classico: New an...Continue reading
30 Nov 2022 Updates and Events Vertical tasting Gagliole IGT 10 April 2024 By admin2013gagliole After a careful tasting we have decided to make some old vintages of our Gagliole IGT available for members of our Wine Club. This is...Continue reading
30 Nov 2022 Updates and Events 2022 Vintage 10 April 2024 By admin2013gagliole The 2022 vintage was characterised by particularly challenging weather conditions. Both the winter with little rainfall and the hot, dr...Continue reading
30 Nov 2022 Updates and Events L’Oro di Gagliole 10 April 2024 By admin2013gagliole We have successfully completed our olive harvest and for the first time we are pleased to announce that we have made a special blend ...Continue reading
25 Jul 2022 Press review Wine Reviews Latest results: James Suckling & Decanter 10 April 2024 By admin2013gagliole Dear Gagliole Friends, The Gagliole Team is pleased to inform you that James Suckling has visited Gagliole and awarded our wines wit...Continue reading
23 Sep 2021 Press review Wine Reviews Antonio Galloni – Vinous.com 10 April 2024 By admin2013gagliole Antonio Galloni awarded Gagliole Continue reading
23 Sep 2021 Updates and Events Ready for 2021 harvest 10 April 2024 By admin2013gagliole 2021 a demanding year The month of January was defined by very cold days and heavy rains. In February and March temperatures were a...Continue reading
14 May 2021 Updates and Events Ravioli Aperti “Franca” 10 April 2024 By admin2013gagliole For 4 people INGREDIENTS: 125 g. Pasta dough 250g ricotta 200g frozen spinach leaves PREPARATION: For the filling, sauté ...Continue reading