A classic northern Italianwine, Barbaresco is a powerful wine that is made purely from the Nebbiologrape. Barbaresco is produced in the Piedmont reigon in a DOCG right outside Alba. These wines must be aged for a minimum of two years and four to be considered a riserva. Considered a baby Barolo, Barbarescos were first brought to the forefront by Gaja and Bruno Giacosa in the 1960's. Top Barbarescos, such as Gaja's, fetch hundreds at market. Good barbarescos are ages 5-10, as they are extremely tannic and tight in their youth. They are known for overwhelming bouquets and their long presence on the tongue. A glass of red wine This article is about the alcoholic beverage. ... Nebbiolo is the most important wine grape variety of Italys Piedmont region. ... It has been suggested that Veraison be merged into this article or section. ... Castle and Village of Barolo. ...
The name "Barbaresco," as a geographic location, is quite ancient and may have been taken from the wine called "Barbaritium" in Livy's annals of Roman history.
Barbaresco's vineyards lie on steep, southwesterly exposed hillsides, the boundaries of which were set forth in 1908 but not officially recognized by D.O.C. law until 1966; in 1980, the D.O.C.G. denomination was added.
The soils are rich in zinc, copper and boron deposits, and are the principal factor in the differences in character between Barbaresco and Barolo.
Barbaresco still had a few years of incubation before it, and cooperative winemaking was to be midwife to the birth.
Barbaresco’s winegrowers have an eye for these details, and here, as in Burgundy, tradition has carved up the landscape into a multitude of crus – individual vineyards with their own character which is reflected in the wines.
Produttori del Barbaresco is careful to keep the tannins in their wines in balance; the wines are ready to drink upon release but will grow smoother and more complex as the tannins fade through aging – especially in the Riservas.
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