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Raudonasis sausas
The grapes for Barbaresco wine picked up from 120 hectares of estate owned vineyards. The fermentation goes in stainless steel tanks at 28°C with 24 days maceration on the skins, pumping over twice a day. The wine is aged for 24 months in large oak barrels. 2019 vintage has medium body vintage, bright red fruit and spicy flavours wiith an elegant tannic finish.Serve at 16-18 °C with fresh pasta, red and white meat dishes
Serve at 16-18 °C with fresh pasta, red and white meat dishes
This is extremely floral and bright on the nose with lavender, violets and dark berries. Orange peel too. Full-bodied and solid with firm tannins and a tight finish. Better in 2024.
Produttori del Barbaresco, founded in 1958, now has 51 members and controls more than 100 hectares of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The vinery produces a Barbaresco DOCG, a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabajà, Pora, Montestefano, Ovello, Pajè, Montefico, Muncagota, and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated. The name of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produce around 550 000 bottles per year. In a good vintage they are divided among Barbaresco (50%), single vineyard Barbarescos (30%) and Nebbiolo Langhe (20%).
