The Produttori del Barbaresco represents 56 growers in the Barbaresco. Collectively they have 100 hectares of Nebbiolo vines for the winemaking cooperative in the heart of the region. Most importantly, all the wines are 100% Nebbiolo from Barbaresco. 20% Of production is a Langhe Nebbiolo which is declassified Barbaresco and about 50%-80% is the ‘Estate’ Barbaresco. But in great years 30% of production is the release of nine single Cru (vineyard) Riserva Barbaresco. Their names are Muncagota, Pora, Rio Sordo, Paje, Asili, Rabaja, Ovello, Montefico and Montestefano. The single Cru wines ferment on their skins for 28 days, subsequently mature for 36 months in large oak casks, rest for two years in bottle. To sum up, these are special wines.
This is their main Barbaresco, it contains fruit from all their Crus and other vineyards. There is their typical savoury wine with a tight core of fruit and a firm, ripe corset of tannins. The perfume and spice and mineral characters really shine through with time in the glass. It’s one of the greatest cellar stuffers I can think of.
“Barbaresco. Tasted blind. Youthful looking mid ruby. Iron, oats and lifted sweet, rich fruit. Bags of ripe cherry on the palate but nothing out of kilter or overdone. Tannic layer under generous sweet-sour cherry fruit. Embryonic and with plenty of stuffing.” – Jancis Robinson
Known as one of the greatest wine regions in the world, its name literally means the ‘foot of the mountain’. Piedmont located in the North-Western reach of Italy. There are a lot of parallels drawn between the best wines of Piedmont (Barolo and Barbaresco) and the wines of Burgundy. The region neighbours France and Switzerland with its border defined by the Alps to the north and west and Apennines to the south. These natural defences were used to keep the Ligurians safe from Roman invasions. Luckily it didn’t work forever, as we may not have the wines that we cherish today.
Often overshadowed by the more famous Barolo. Barbaresco is also 100% Nebbiolo but only requires 2 years aging (4 for Riserva). The vintages seem to be the same for both regions but the Barbaresco wines tend to be more elegant and of lighter body. The villages here are Treviso, Nieve and Barbaresco.
Famously producing long-lived red wines which are light of colour, but abundant in tannin from Barolo, Barbaresco and various other local wines. Above all others, this is the variety that defines the region. Typical flavours include Tar, roses, anise, cherry, blackberry and truffle.