|Barbaresco DOCG labels|
|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.
|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