Piemont

DOCG for dry red wine in the Piemonte wine-growing region in Italy. The zone has a total vineyard area of around 500 hectares, split up into approximately the same number of small parcels. The region includes the communes of Barbaresco (with more than 50% of the area), Neive and Treiso in the Langhe hills to the east of Alba, as well as the commune of San Rocco Seno d´Elvio in the province of Cuneo. The best vineyard sites, which also appear on the label, include, for example, Asili, Como, Ghiga, Martinenga, Montefico, Montestefano, Ovello, Paglieri, Pora, Rabajà, Rio Sordo, Rocalini, Roncaglia, Roncaglietta, San Lorenzo, Secondine and Sorì Tildin (in Barbaresco), Albesani-Santo Stefano, Basarin, Bricco di Neive, Chirrà, Cottà, Marcorino, Masseria, Messoirano, Serraboella and Tetti (in Neive), as well as Ausario, Bernadotti, Casotto, Giocosa, Marcarini, Pajorè, Rizzi and Valeriano (in Treiso). As was the case in the neighbouring region of Barolo, the French oenologist Louis Oudart#Oudart Louis was instrumental in establishing the region. The dry red wine he produced from Nebbiolo grapes in 1862 at the Castello di Neive estate attracted international interest (at that time, Neive was not yet part of the Barbaresco region, it was only included in 1933). The first dry Barbaresco to be produced under this appellation name was made in Barbaresco in 1890 by oenologist Domizzio Cavazza (director of the viticultural school in Alba). That can be regarded as the birth of the current style of wine. Since the 1960’s, famous wine producer Angelo Gaja ist he single person to have done most fort he improvement of the quality of wine in this area.

The DOC classification was instituted in 1966, recognition of DOCG status followed in 1980. From the mid-1980’s on, new techniques were introduced on an experimental basis, such as short fermentation periods, reduced barrel maturation times and maturation in barriques. Barbaresco is a pure varietal wine made from Nebbiolo. It is very similar to its more famous “brother” Barolo. The limestone-rich marl soils, too, resemble the Tortonium soils of the La Morra and Barolo areas in Barolo. However, the climate ensures that the grapes ripen a little earlier here, which means the wines, when compared to Barolo, are milder, less alcoholic and less robust, it is therefore not quite as long-lived as Barolo is. Nevertheless, there is no lack of tannins or acidity in Barbaresco. The best drinking age is generally considered to be between five and ten years after the vintage. The minimum alcohol content is 12,5% vol. The wine must be matured for two years before release, of which one year in barrel. If it is matured for a minium of four years, of which three in barrel, it may be called a Riserva nennen. Annual production is around three million bottles. Well-known producers include Piero Busso, Ca´ del Baio, Cascina Luisin, Castello di Neive, Pio Cesare, Ceretto, Cigliuti, Giuseppe Cortese, Fontanabianca, Gaja, Giacosa Bruno, La Contea, Lano, La Spinetta, Marchesi di Gresy, Moccagatta, Montaribaldi, Fiorenzo Nada, Oddero, Giorgio Pelissero, Produttori del Barbaresco, Prunotto, Roagna, Rocca Albino, Bruno Rocca, Sottimano, Terrenostre and Veraldo. The best recent vintages have been 1982, 1985, 1988, 1990, 1993, 1997, 1998 and 2000.