# Gamba di Pernice (Giuseppe Valente)

> Red, Calosso DOC by [Giuseppe Valente](https://ilvinobello.com/wineries/giuseppe-valente.md), Asti, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/giuseppe-valente-gamba-di-pernice).

- **Producer:** Giuseppe Valente
- **Style:** Red
- **Denomination:** Calosso DOC
- **Grape:** Gamba Rossa 100%
- **Production area:** Calosso, Asti, Piedmont (also Costigliole Asti and Castagnole Lanze)
- **Harvest:** Around October 20-25
- **Vineyard planting:** The current cultivation of 'Gamba di pernice' is said to have derived from a few buds 'stolen' by a certain Moiso, an inhabitant of the town of Asti, from the Cora nurserymen of Canelli at the beginning of the 19th century.
- **Vinification:** Cellar practices do not differ from classic red winemaking for grapes with good phenolic richness. However, Gamba di pernice is also an aromatic variety, so floating cap fermentations are carried out for about 10 days, followed by short macerations of 7 to 8 days to extract phenolic matter from the solid parts. The wine is generally stored in steel tanks; some producers find it useful to use wood: medium-sized barrels or second or third passage barriques for short periods (9 - max 12 months).
- **Storage:** The natural tannicity makes this wine particularly dry and allows a long aging period of over 12-15 years, which increasingly highlights its characteristic spicy note reminiscent of green pepper. By law, "Calosso DOC" is allowed to be sold 20 months after the harvest, if with the indication "Vigna" or "Riserva", the period is longer (30 months). Everyone agrees on the evolutionary potential: particularly in great vintages, with well-ripened and healthy grapes, it is a wine of great evolution.
- **Last updated:** 2026-10-04



## Summary

Calosso DOC from 100% Gamba Rossa grown in Calosso and a few neighbouring villages and vinified in the estate's own town. The DOC dates from 2011 and covers 11 hectares.

## Tasting notes

Light ruby red colour, pleasantly spicy palate and aromas of oriental spices. Balanced and soft with good structure, with aromas of violet, cherry and wild berries alongside spice and green pepper. Naturally tannic and dry, and able to age beyond 12 to 15 years.

## Food pairings

Suited to the whole meal; also game and cheeses, including aged ones.