Barbaresco | Wine Time

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History

Barbaresco is a famous producing area in northwestern Italy, and also the earliest and first recognized DOCG legal producing area in Italy (the highest level in the Italian wine class). The earliest Nebbiolo planted in Barbaresco dates back to 1894, when the grapes grown in Barbaresco were sold to Barolo winemakers. Modena-born agronomist Domizio Cavazza (later known as the father of Barbaresco) went to the local Alba Royal School of Enology as headmaster. Cavazza cooperated with several local farmers, purchased winemaking equipment and oak barrels, and established Italy's first cooperative (the predecessor of PDB) to produce wine labeled "Barbaresco". After World War I and Cavazza's death, Barbaresco wine declined for a time. In the 1950s and 1960s, the creation of the Produttori del Barbaresco winemaking cooperative specializing in the production of Barbaresco wines, and the promotion of the Gaja family and Bruno Giacosa, the popularity increased significantly. Since then, Barbaresco wine has been popular with wine drinkers everywhere.

Geography

Barbaresco faces south and is located in the Piemonte region, with a lower terrain than the neighboring Barolo. Affected by the lower terrain and nearby rivers, the grapes in the area are easier to ripen than Barolo, and the acidity and tannin are close to Barolo. . Barbaresco can be divided into four sub-regions: Barbaresco, Neive, San Rocco Seno d'Elvio and Treiso, with a total of 65 vineyards.

Sub-region

Barbara Seco
Compared with other sub-regions, the climate is cooler and the wine body is lighter, and it is considered to be the higher quality of the four regions.

Neive
The wines produced are relatively strong and powerful. In addition, fruity Barbera, Dolcetto d’Alba, and Moscato d’Asti are also produced.

San Rocco Seno d'Elvio
The wines of this region are easier to obtain, less complex, and more suitable for novice drinkers.

Treiso
The production area famous for producing truffles is surrounded by forests, and the higher quality production areas are located in the north and west of the town.

Region regulations

Nebbiolo is a local native variety, and Barbaresco must be brewed with 100% Nebbiolo. Nebbiolo has high acidity and tannin characteristics, so it is often used to make aged wines. According to the law, Barbaresco DOCG must be aged for at least two years before being sold, and it must also be aged in oak barrels for at least 9 months. . Barbaresco Reserve is more stringent, requiring at least 50 months of aging and at least 9 months in oak barrels. For example, the Barbaresco launched by the famous Italian winery Pio Cesare is very suitable for aging and has been praised by wine lovers.

Characteristic of Barbaresco

Barbaresco often has aromas of cherries, licorice, and roses. Compared with the resolute style of the wine king Barol, Barbaresco is elegant and meticulous, so it is known as the queen of wine. And full of spicy taste. Aged Barbaresco has a leather aroma and a full-bodied wine. The peak period of Barbaresco is generally regarded as 5-10 years. The alcohol content is between 13-15%.

Barbaresco famous winery includes：

Produttori del Barbaresco

Pio Cesare

Bruno Rocca

La Spinetta

Vietti

Ceste

Castello di Neive

Food Pairing

Pairs well with rich meat dishes such as steak, spaghetti bolognese and more. Truffle and cheese dishes are also quite good.

Free home delivery for any order of 6 bottles of wine (can be mixed) or $600 ham in our online shop.