|Barbaresco DOCG labels|
Barbaresco is a DOCG wine, totally made with Nebbiolo grapes typical of Piedmont. Together with Barolo, Barbaresco is one of the very first wines to be DOCG certified back in 1966.
The Nebbiolo cultivation in the Langhe area of Piedmont has very ancient origins; according to the legend, the Gauls came over to Italy from France because they highly enjoyed a wine called "Barbaritium". Somebody else believes though that Barbaresco gets its name from the Barbarian populations that caused the fall of the Roman empire.
In Neive, Louis Oudart, a famous enologist and merchant equipped a wine cellar and made a dry wine with the Nebbiolo grapes. This wine, at first sold under the name of "Neive", won the gold medal at the Great London Exposition of 1862. Following the same techniques, the very first Barbaresco was produced in 1892 in the Castle of Barbaresco!
|Barbaresco production area|
- it is produced in the Langhe region, Southern Piedmont, at pre-Alpine heights (200-400 meters from the sea level)
- the Nebbiolo vine variety ripens late, in October when temperatures go down enough to slow or even stop the fermentation. This causes it to be somewhat sweet
- in the late 1800s wine makers were able to achieve a dry Barbaresco through full fermentation by using heated fermentation tanks
- 45% of the Barbaresco production takes place in the Barbaresco area!
- according to the DOCG regulations, Barbaresco must be aged minimum 2 years - at least 1 year in oak
- "riserva" Barbaresco must be aged at least 4 years
- rich in tannin
- it has a bouquet of roses and violets with some notes of cherry, truffles, fennel and licorice
- you can drink it even after 20 years from the vintage and aged Barbarescos develop smoky notes and more earthy flavors like leather and tar.
a dry wine with an elegant and rich body.
It's red garnet to orange
When it's young it's more fruity, when aged, it has violet, spices and dry flowers nuances.
It is naturally paired with the Piedmont specialties like: braised beef (in red wine), game birds, strong flavors, aged cheeses and, of course, homemade pasta with porcini mushrooms or shaved white truffles.
Barbaresco is best served in large glasses at 18-20C/ 64-68F
Wine lovers and foodies, mark this wine destination down for your next visit to Italy because this region is now UNESCO World Heritage and once you see the poetry of its vineyards and taste the symphony of its flavors you'll be happy this area is still totally unspoiled ;)
|Barbaresco, the town|
Barbaresco is also produced in Neive, a medieval hamlet locally known as the town of 4 wines because of the 4 wines produced there. Enjoy this great post by native Mattia Barroero for our friend Karla Aguilar Perez's website Traveller Soul
Barbaresco flows in my veins..ReplyDelete