Francesco Rinaldi, Barbaresco

Barbaresco is made with Nebbiolo grapes. The production area is in  Langhe, immediately to the east of Alba and specifically in the communes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Senodelvio in Piedmont. The wine is often compared with his neighboring rival Barolo, also made with Nebbiolo grapes. Though the wines do share many similarities, there are some distinct differences between them.  Located south of the river Tanaro, the Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier then it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not quite as harsh as Barolo and under DOCG rules it is allowed to age for a year less then Barolo. The Barolos that tend to be closer in body, fruitiness, and aromas to Barbarescos are generally the ones produced near the villages of La Morra and Barolo.The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market.

Region: Piedmont
Production Area: Barbaresco, (Cuneo)
Appellation: Barbaresco DOCG
Vintage: 2004
Varietal Blend: 100% Nebbiolo
Planting System: Guyot
Vineyard: The vineyard is located at 900 feet above sea level on a southwestern exposure. 
Soil: Calcareous clay.
Harvest: Beginning of October.
Yield: 3.5 tons per acre
Alcohol: 14.5%
Vinification: A prolonged fermentation of 20-25 days in stainless steel tanks and periodic pump-overs.
Aging: Three years in large Slavonian oak barrels.
Total Production: 4.000  bottles

Tasting Notes: Traditional Barbaresco aromas of cherries, licorice, and spice, with a vein of minerality. On the palate, the wine offers elegant fruitiness and noticeable but supple tannins.

Food Pairings: Braised meats, game birds and well-aged cheese