Ago
Barbaresco has always been considered Barolo’s ‘twin’ , arriving more or less simultaneously at the same set of regulatory laws, stimulating the foundation of the Consortium in 1934, becoming one of the first Italian Doc wines in 1966 and, in 1980, one of the first Docg wines; it is produced entirely from Nebbiolo grapes
DENOMINATION: Barbaresco Docg
YEAR: 2009 / 2010 / 2011
Grape variety: Nebbiolo in its Michet and Lampia sub-varieties
Vine-training system: Guyot
Growing location: Alba, Barbaresco, Neive, Treiso
Soil: Clavely-calcareous
Grape-harvest: October
Max. Crop/hectare: 8 metric tons
Yield in wine: 70%
ALCHOOL PERCENTAGE: 14,5% Vol
COLOR: Garnet-red, with orange highlights
PERFUME: Violet bouquet, ethereal, intense
TASTE: Dry, quite tannic, fine, elegant, demanding but velvety and well-balanced
FOOD MATCH: Aromatic casseroles and stew of red meat and game-furred game roasts, truffle flavored feathered game, mature cheeses
Wine making: De-stemming, soft pressing of the grapes, fermentation and maceration on the skins for approx. 20 days. During the maceration the must is pumped over in the dèlestage way to extract the colour and varietal aromas. After two decantation to eliminate the solid parts came the malolactic fermentation. Then the wine is matured in wooden casks of different status for 12/16 months, with weekly topping-up, tastings and analyses to make sure the wine is developing correctly
TEMPERATURE OF SERVICE: 18 – 20 ° C
GLASS recommended: Ballon
AGEING: In oak casks from France or from Slavonia for 12/16 months and then at least 12 months in the bottle before being released to the market. Depending on the vintage, Barbaresco can be kept for several decades; store bottles lying down in a dark, damp-free environment at cool temperature. It can be at its top 5 years after vintage
CONSERVATION: Cold storage in fresh wine cellars
