I tried this Barolo Chinato from Gianni Gagliardo recently. The style was reminiscent of the Barolo Chinato turned out by Marcarini, which makes sense in a way, because both producers are based in La Morra. The similarity may also have to do with what I am guessing is a preference for the same or similar aromatic oils in the recipe. Particularly, there is a note of orange rind oil that they both share.
Unfortunately, the Gianni Gagliardo website doesn't supply many details. I did notice that this Chinato was being brought in to New York by Bowler.