Name

Barbaresco

Classification

Barbaresco DOCG

Variety

Nebbiolo

Region

Piedmont

Production

40.000 bottles

Soil

Marly

Alcohol content

14%

Acidity gr./l

5.40

pH

3.50

So 2 Tot. mg/L

75.0

Residual sugar gr./l

1.2

Winemaking

Crushing of the grapes, destemming,fermentation in concrete and steel, maceration of 9/11 days.

Maturation

12/15 months in large French oak casks 25/50 hl, 8/10 months in steel tanks and then in the bottle at least 3/4 months lying horizontally in an underground cellar.

Colour/Taste/Aftertaste/Aroma/Gastronomy

Nebbiolo grapes grown on the calcareous-clayey soil of several vineyards located on sunny hilltops in Treiso and San Rocco Seno d’Elvio near Alba are blended in the very strictly-controlled, traditional making of this splendid red wine. Its aristocratic style is evident in its intense garnet-red colour with subtle tinges of orange, and its fruity (red fruit jam, withered violets and geraniums), ethereal, and spicy (cinnamon and green pepper) bouquet. It has a warm, dry, full-bodied taste packed with structure, and a long aromatic finish. Served in large crystal goblets it is a refined match for rich, demanding dishes, such as game, roast, stewed and braised red meats, and strong mature cheeses. Stored in bottles lying down in cellars underground, Barbaresco is capable, as are only few others, of withstanding the test of time, while maintaining its original characteristics.

Drinking/Longevity

9/10 years

Recommended Storage

Into the box at 12/15°