This wine is one of the great jewels of Piedmont viticulture. Barbaresco is produced using only the Nebbiolo grape. The vineyards (682 ha) are located on different soil types, which include clay, limestone, and marl, in addition to areas rich in tuff.
The climate of the Barbaresco area differs from that of the Barolo. Here the conditions are
warmer and somewhat drier. Barbaresco is often more approachable when young, despite its strong tannins. As Barbaresco ages, the spicy and earthy flavors stand out.
In order to earn the classification of Barbaresco it must be aged for at least 26 months. Of those, nine must be passed in barrels. For the title of Barbaresco Riserva, the minimum aging time required is 50 months, nine of which must be spent in wood.
The Barbaresco received the DOCG in 1980. The areas of most interest to the production of the Barbaresco are three: Barbaresco, Neive, and Treiso. In this last area, a small part of the vineyards of San Rocco Seno d’Elvio, near the city of Alba, is often counted.
• A small area of the Barbaresco production;
• A soil that is predominately rich in tuff;
• The character of the wine is sensuous with
• The most famous crus of the area are Asili,
• Soils rich in fine marls;
• The wines produced in this area are fresh but
sometimes a little bit dark and less expressive,
especially in cold vintages;
• The most famous crus of the area are Pajorè
• This area is the largest production area of
• The wines are fully balanced with great
which combines characteristics of both Treiso
• The most famous crus of the area are Currà,
Cottà and Bordini.