Barbaresco, made from carefully selected Nebbiolo grapes, shows a ruby-red color that tends to garnet with aging. The bouquet is spicy (white pepper, licorice), balsamic, (eucalyptus) full and round with hints of aromatic herbs (pine, white mint, and bay leaf).
On the palate it is velvety, harmonious, and elegant, with fine-grained tannins.
GRAPE VARIETY
100% Nebbiolo.
VINEYARD
3-hectare single vineyard in the Ronchi MGA, in the town of Barbaresco, east-facing exposure.
HARVEST
October, early November for late vintages. The grapes are hand-picked into perforated crates of about 18 kg to allow air to circulate between the bunches. Gentle pressing follows. The grapes are then placed on a vibrating roller where an initial selection and cleaning removes insects and imperfect berries. A conveyor belt carries the grapes to the crusher-destemmer, which uses gentle vibrations to perfectly separate the stems from the berries. The berries are then softly crushed. Dry berries and leaves are removed along with the stems. This careful selection ensures very clean processing.
FERMENTATION
Cold maceration for about one day, naturally. 25–30 days of fermentation and maceration, with automatic punch-downs in the early days and open-air pump-overs at key stages of the process. Racking and gentle pressing to extract only the finest wine. Natural malolactic fermentation in a temperature-controlled environment (20°C).
AGING
9 months in 25 HL Austrian oak barrels.
BOTTLE REFINEMENT
12 months in the cellar.
COLOUR
Ruby-red, tending towards garnet with aging.
NOSE
Spicy bouquet (white pepper, licorice), balsamic, full and enveloping (eucalyptus), with hints of aromatic herbs (pine, white mint, and bay leaf).
TASTE
Velvety, harmonious, and elegant on the palate, with fine-grained tannins.
ALCOHOL CONTENT
13.5% to 14.5% Vol. (depending on the vintage).
TOTAL ACIDITY
about 5 to 5.5 g/l.
RESIDUAL SUGAR
<1 g/l
PAIRINGS
Ideal with meat main courses and aged cheeses. Also pairs interestingly with hazelnut cake.