PRODUTTORI del BARBARESCO
The Barbaresco
The areaThe DOCG (Denominazione di Origine Controllata e Garantita -- Controlled and Guaranteed Designation of Origin) Barbaresco district is in the wine-rich area of Piedmont in Northwest Italy, a two hour drive from Milan, an hour from Turin, and about an hour and half from the French border. The tiny Barbaresco district includes the three villages of Barbaresco, Neive and Treiso and 500 hectares (1,250 acres) of Nebbiolo grapes, which produce 2.5 million bottles (208,000 cases) of Barbaresco every year.
Separated from the Barolo district by the town of Alba, the Barbaresco district is covered by vineyards of mainly three different varieties: Nebbiolo, Dolcetto and Barbera. Nebbiolo, however, always gets the best locations, where the composition of the soil, exposure to the sun and the labor of men combine to create the magic of Barbaresco wine.
The Grapes
Barbaresco is made from 100% Nebbiolo grapes and is grown in the DOCG Barbaresco district. Nebbiolo, which has been cultivated (or grown) since the 13th century in the Piedmont region of Italy, is a late maturing grape, very sensitive to different soils and climate and has a complex and fascinating range of flavors. Nebbiolo is the grape of Barolo as well as Barbaresco.
The Soil
The grapes are grown in clay soil at 200 to 400 meters above sea level (650-1300 feet) on very steep, "pre-alpine" hills in southern Piedmont. Clay soil is rich in limestone. Varying concentrations of limestone and sandy veins in the soil of each slope give different characteristics (or cause variations in) to each different crop.
The Climate
The continental weather pattern of the Barbaresco district is hot summers, moderately warm springs and falls, and cold and snowy winters. Temperatures range from -10°C to 35°C (15°F to 95°F). Sun exposure plays a crucial role in the quality of the crop, so Nebbiolo always get the best locations: slopes exposed to the south, south-west and south-east.
The Harvest
Depending on the summer weather, the Barbaresco harvest can be anytime from very late September to late October, slightly earlier than the Nebbiolo harvest in the Barolo district. All grapes are hand picked and, for the Produttori del Barbaresco, harvested in small baskets.
The Vinification
The must ferments at 28°C (80°F) in stainless steel vats for two to three weeks before it is racked and kept in vats until next September. The wine is then barrel aged for one to two years and rests in bottles for six months before release.
Tasting Notes
Barbaresco is a dry, elegant, full-bodied red wine, rich in tannin, with a very complex nose. At maturity, when it has fully developed for a few years, it reveals aromas of dry flowers, violets, white truffles, anise and more. In its youth it is closed in the mouth with nice, fruity aromas and a spicy, tannic finish. At maturity, the complexity of flavors opens up and the finish becomes smoother.
Traditionally drunk with game, meat, fowl, polenta, fonduta and white truffle dishes of the Piedmont, Barbaresco is a rich complement to many foods. The wine is long on the palate and, once opened, a bottle can be drunk over the course of three or four days. The best serving temperature is around 18°C (65°F).