Made exclusively from the Nebbiolo grape subject to carefully defined standards. The first mention of this wine comes from a document dated 1799 in the local Parish Records. It is made from grapes cultivated on pre-designated, predominantly south facing slopes and is subject to maximum yield restrictions. It can only be sold from the 3rd year after harvest after a minimum of 9 months ageing in wood (usually in most cases 18 months) with a minimum 12.5% alcohol. Where the wine comes exclusively from a named “cru” this can be indicated on the label.
In 1966 Barbaresco became the first wine in Italy to be declared DOC (Denominazione di Origine Controllata), along with Barolo, Chianti and Brunello di Montalcino. In 1980 it was assigned the coveted DOCG. On the labels you can find additional geographic information and in some cases the specific vineyard. Vinification , production and ageing must take place within the designated Barbaresco zone which comprises the 4 “communes” of Barbaresco, Neive,Treiso and San Rocco seno d’Elvio.
It is an elegant, complex wine that evolves in the glass and is considered “drinkable” 4-8 years after harvest.
Vinification: traditional with the grapes lightly crushed, de-stemmed and fermented in temperature controlled stainless steel tanks for 8/10 days. Then left for another 15 days on the skins without oxygen.
Ageing: 12 months in oak barrels (10hl), 12 months in used barriques (second passage) and 12 months in bottle.
Notes: garnet red with orange tones. The nose is rich complexity and intense. Floreal components violet and rose, and crisp red fruit, raspberry and strawberry, with spicy notes of leather, black pepper, and licorice.
The taste is full, harmonious and well balanced in tannins.with a bright finish.
Serving Suggestion: open the bottle an hour before serving. Paire it with braised and stewed meats, game and mature cheeses.
Serving temperature: 18°C