Barbaresco
Because of its historical significance, and with special permission , this wine is allowed to be vinified outside of the DOCG zone in the Rinaldi winery in Barolo. In 1966 Barbaresco became a DOC, and was finally awarded DOCG status in 1980. The production of wine from fruit grown in Barbaresco was already underway at some of the Barolo wineries before that time and so it has been allowed to continue out of respect for tradition.
Appellation: Barbaresco DOCG
Type: Red, dry
Varietal: 100% Nebbiolo
Color: Ruby red with garnet highlights
Bouquet: Traditional Barbaresco aromas of cherries, licorice, and spice, with a vein of minerality.
Taste: On the palate the wine is dry and intense with elegant fruitiness and noticeable, but supple, tannins.
Alcohol: 14-14.5% (varies with vintage).
Serving Suggestion: Serve at a 16-17°C (61-63°F) in a tall, fairly wide goblet.
Pairing: Braised meats, game birds and well-aged cheese, truffle and mushroom dishes, and piemontese-style stuffed pastas.
Production Area: In the municipality of Barbaresco.
Elevation: 270 meters (900 feet) a.s.l.
Exposure: Southwestern
Training System: Guyot.
Soil: Calcareous clay.
Yield: 3.5 tons per acre
Harvest: Beginning of October.
Vinification: Fermentation takes place in temperature-controlled stainless steel tanks with skin contact for 15-20 days.
Aging: Racking and aging for at least two years in medium-capacity Slavonian oak barrels.
2011 Barbaresco – 93 Points – James Suckling (Dec 2014)
“A red with pungent aromas of earth and ripe fruit. Orange peel, too. A red with a full body, chewy tannins and a tangy, delicious finish. Plenty of ripe, juicy fruit character. Barrel sample. Drink or hold."
