Production zone and characteristics
The grapes come from the Barbaresco, Neive and Treiso hills and part of San Rocco Seno d’Elvio d’Alba village. The specific sun exposure of the vineyards, their microclimate and clayey limestone soil, packed with tufaceous marls, create the ideal terroir for top quality grapes. The training system used is Guyot and yields are around 50 hectolitres per hectare.
The grapes are harvested by hand, destemmed and then crushed very gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. The time on the skins varies considerably by vintage, from 20 to 25 days, during which time frequent pumping over helps the noble substances to be extracted from the skins. Malolactic fermentation occurs spontaneously after racking off.
The total ageing period is 4 years, of which 9 months in medium sized oak barrels. Barbaresco Riserva is only made in favourable years, and its ageing capacity ranges from 10 to 20 years.
It is garnet red in colour with ethereal, pleasant and intense aromas, with over-bloomed rose nuances and notes of tobacco and cloves, and sometimes balsamic aromas. A full-bodied, elegant and silky wine, it has a full mouthfeel, with noble tannins evolving during ageing.
Pasta dishes with meat sauces, red meat based, braised dishes and game, cheeses including matured cheeses. It can also be a sipping wine.
20 C°. It is advisable to open the bottle an hour before serving.
Alcohol by volume