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Raudonasis sausas
Vynas daromas iš atskiro "Pora" vynuogyno, augančio kalkakmenio ir molio dirvožemyje. Fermentacija vykdyta 30°C temperatūroje, maceracija truko 32 dienas. Vykdyta malolaktinė fermentacija. Vynas 36 mėn. brandintas didelėse ąžuolo statinėse ir 9 mėn. butelyje.
Vynas kvepia džiovintomis spanguolėmis, pušies žieve, balzaminio acto padažu, vytinta mėsa. Solidžių taninų, pilno kūno, elegantiškas.
Tiekti 16–18 °C prie raudonos mėsos/žvėrienos troškinių su miško grybais/trumais, ant griliaus keptų kepsnių, brandintų sūrių.
"Aromas of sandalwood, rosewood and damson plums lead the nose of this Barbaresco. As the wine develops notes of violet and dark spices emerge. There is a seriousness to the palate. The dark fruits are standing at attention as savory flavors fill out the ranks. Firm but not overpowering the tannins show grace yet remain taut and polished.
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%).
