Production area and history
Production area: entire territory of the municipalities of Barbaresco, Neive, Treiso (formerly a fraction of Barbaresco) and the part of the San Rocco fraction formerly part of the municipality of Barbaresco and aggregated to the municipality of Alba, falling in the province of Cuneo.
It is rightly considered one of the great wines of Italy, with Barolo and Brunello di Montalcino. Barbaresco, which gives its name to this wine, is a town in the province of Cuneo caressed by the Tanaro river. An ancient village rich in history, Barbaresco was already strategically important at the time of the Roman Empire; placed on top of a hill, it was an excellent an excellent observation point and a safe refuge from enemy attacks.
Owner of the castle and the surrounding vineyards, he became, after various successions, an undisputed winemaker, Domizio Cavazza. The technical and scientific rigor of Cavazza, director of the Enological School of Alba at the end of the 1800s, gave way to the enhancement of Barbaresco wine, a wine that derives from the Nebbiolo grape.
Barolo Barbaresco Alba Langhe and Roero Protection Consortium
Corso Enotria, 2 / c - Ampelion
12051 Alba (Cn)
Email: consorzio.vi[email protected]
Bunch of grapes Nebbiolo - Lampia (photo ww w.vivairauscedo.com)
Barbaresco production area (photo www.langhevini.it)
Vines - Minimum alcoholic strength - Aging and qualifications
Grape variety: exclusively Nebbiolo from the sub-varieties Michet, Lampia and Rosè.
Nebbiolo is considered the noblest grape variety in Italy and is so called a bit because the areas in which it is grown are wrapped in autumn mists, a bit due to the appearance of the berries, covered with a light whitish pruina.
From these grapes are born Barbaresco and Barolo. Not only that, north of Novara other excellent red wines are produced, Gattinara, Boca, Fara, Ghemme and Sizzano, always with grapes from the Nebbiolo grape. And yet, other famous wines, not Piedmontese, such as Valtellina Superiore come from Nebbiolo grapes, in those places called Chiavennasca.
Minimum overall alcohol content: 12.50 degrees.
Minimum total acidity: 5 per thousand.
Minimum net dry extract: gr. 23 liter.
The wine must be subjected to an aging period of at least two years and kept for at least one year of said period in oak or chestnut barrels. The aging period is calculated from 1 January of the year following the harvest.
Barbaresco subjected to an aging period of not less than four years may carry the reserve term as an additional specification.
Color: garnet red with orange reflections.
Odor: characteristic, ethereal, pleasant, intense perfume, with an exquisite violet scent.
Taste: dry, full, robust, austere but velvety, harmonious.
Pairings and serving temperature
It is considered among the best Italian roast wines, but it also goes wonderfully with game, noble poultry, braised meats and seasoned or spicy cheeses. Tasting temperature: 18 ° -20 ° C, uncorking the bottle an hour or two before serving.