Serve at 16–18°C with grilled red meat / meatier fish, or pasta with a meat-based sauce.
The actual product may vary from the images shown on the website.
Red dry
Fermentation for this compact yet flavour-packed wine took place in stainless steel tanks, with a 24-day maceration at a constant 28°C. The wine was aged for 24 months in large oak casks.
Deep garnet red in colour, it offers aromas of blackcurrant, raspberries, blueberries, mushrooms, dried leaves, and balsamic notes. Warm and rounded, with soft, supple tannins.
Ageing potential of up to 20 years.
Serve at 16–18°C with grilled red meat / meatier fish, or pasta with a meat-based sauce.
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%).
