Barbaresco

Barbaresco

DOCG for dry red wine in the Italian region Piedmont . The zone of approximately 500 hectares (which is approximately equal to so many plots divided) includes the municipal area Barbaresco (with about half the size), Neive and Treiso east in the Langhebergen of Alba, and the district of San Rocco Seno d' Elvio in the province of Cuneo. One of the best sites (which also appear on the bottle label) include, inter alia, Asili, Como, Ghiga, Martinenga, Montefico, Monte Stefano, Ovello, Paglieri, Pora, Rabajà, Rio Sordo, Rocalini, Roncaglia, Roncaglietta, San Lorenzo, Secondine and Sorì Tildin (in Barbaresco), Albesani Santo Stefano, Basarin, Bricco di Alba, Chirra, Cotta, Marcorino, Masseria, Messoirano, Serraboella and Tatty (in Alba) and Ausario, Bernadotti, Casotto, Playful, Marcarini, Pajorè, Rizzi and Valeriano (in Treiso).

As was the case in neighboring Barolo rendered the French oenologist Louis Oudart Louis Obstetrics. By him in 1862, attracted to the winery Castello di Neive developed dry wine made from the Nebbiolo grape international attention (then Neive counted but not the Barbaresco area - it was not until 1933 that). The first dry-developed Barbaresco that name was then pressed in 1890 by winemaker Domizzio Cavazza (Director of the School of Oenology in Alba) in Barbaresco. This can be regarded as the birth of modern wine. From the 1960s wore the famous winemaker Angelo Gaja, most of the huge increase in quality.

The DOC classification in 1966, recognition as a DOCG in 1980. From the mid-1980s, new techniques such as short fermentation times, shorter barrel aging times and Barrique were tested. Barbaresco is made from 100 percent of the sorted Nebbiolo pressed. He is his more famous brother Barolo very similar. Also, the calcareous marl soil is similar to the Tortonian the Barolo zones of La Morra and Barolo. Due to the climatic earlier ripening grape, he is compared to the Barolo but somewhat milder, less robust and rich in alcohol and therefore has a shorter life span. But he was no shortage of tannin and acidity. The best age is to certify the Barbaresco between five and ten years.

Barbaresco must be 26 months, including 9 months in wood, the reserve 50 months, 9 months in which mature wood. For both, a minimum alcohol content by volume is 12.5%. Every year about three million bottles are produced. Well-known producers are Piero Busso, Ca 'del Baio, Cascina Luisin, Castello di Alba, Pio Cesare, Ceretto, Cigliuti, Giuseppe Cortese, Fontanabianca, Gaja , Bruno Giacosa La Contea, Lano, La Spinetta , Marchesi di Gresy, Moccagatta, Montaribaldi, Fiorenzo Nada Oddero, Giorgio Pelissero, Produttori del Barbaresco , Prunotto , Roagna, Albino Rocca, Bruno Rocca, Sottimano, and Terrenostre Veraldo. The best vintages are 1982, 1985, 1988, 1990, 1993, 1997, 1998 and 2000.