Barbaresco has an old story to tell. Though the grapes were not yet the Nebbiolo ones, the genetic mutations – which had already started by that century – would have it modified as a result.
By the 1.200 century the grape variety in question had been named Nebiùl and original documents show it as having been planted as far as Pinerolo, making it the most precious Piedmontese grape.
Grape Variety: Nebbiolo subvarieties Lampia, Michet and Rosé.
Geographical location: vineyards in Barbaresco, Neive and Treiso.
Processing: the grapes are harvested only when fully matured and the vinification starts straight away when they get into the cellar. First it comes the destalking, soft pressing, follows a fermentation – which is tumultuous and takes place at about 28°C in stainless steel tanks – then it follows the maceration. This consists in leaving the must in contact with the skins and pips – according to the tradition. After racking, the ideal conditions for a perfect malolactic fermentation are created in the cellar.
Maturation and aging: the wine matures in big Slavonian oak barrels for at least 9 months – which give to the Barbaresco a good balance, ripe tannins and a delicate and captivating bouquet; a short aging in the bottle follows before being sold.
Charateristics: the colour boasts a beautiful garnet red with orange shades which get more evident with aging; the bouquet is ethereal and delicate with notes of forest floor, spice and violet; dry and harmonious flavour – together with full-bodied, complex and balanced tannins – linger the mouth with a pleasant bitter finishing.
Serving temperature: 16°-18°C
Technical datasheet PDF
Back to wines