Barbaresco

Produced exclusively in the municipalities of Barbaresco, Neive, Treiso and part of the municipality of Alba, in Piedmont, Barbaresco is one of the first and most noble Italian denominations. The entire production area has been delimited in further areas, "Cru", to support the importance of the diversity of terroirs generated by the different pedo-climatic conditions, including: Kindergartens, Ca 'Grossa, Gallina, Ovello, Rabajà, Ronchi. It is produced by small winemakers, by prestigious cooperatives but also by names of world excellence, such as Gaja.

Barbaresco is made entirely from Nebbiolo grapes, such as Barolo, but the different production interpretations generate two clearly distinct wines, also by virtue of the aging which for Barbaresco has a much shorter duration, but which must still be at least 26 months, of which at least 5 months in wood. The soils of these areas have a slightly different composition than the Barolo production area. The soils are mainly made up of the famous gray-blue Marne di Sant'Agata, which contain a higher percentage of sand and sandstone layers. This small difference in land creates a wine that is often called "female Barolo".

Barbaresco DOCG Sorì Tildin 2017 Gaja, 6 x 0,75 ℓ bottles

2,402 €

per box (6x0,75 ℓ) 533.78 €/ℓ

incl. VAT and taxes

Barbaresco DOCG 2022 Bel Colle

0,75 ℓ

28.60 €

per bottle (0,75 ℓ) 38.13 €/ℓ

incl. VAT and taxes

Barbaresco DOCG Rabajà Falletto 2022 Bruno Giacosa

0,75 ℓ

302 €

per bottle (0,75 ℓ) 402.67 €/ℓ

incl. VAT and taxes

Barbaresco DOCG 2022 Duchessa Lia

0,75 ℓ

16.30 €

per bottle (0,75 ℓ) 21.73 €/ℓ

incl. VAT and taxes

Gaja, Barbaresco, Sori Tildin Italy Piedmont Barbaresco 2020

Magnum 1,5 ℓ

1,506 €

per bottle (1,5 ℓ) 1,004 €/ℓ

incl. VAT and taxes

Barbaresco DOCG Riserva Rabajà 2021 Produttori del Barbaresco

0,75 ℓ

57.50 €

per bottle (0,75 ℓ) 76.67 €/ℓ

incl. VAT and taxes

Garnet red in color, with orange reflections, Barbaresco opens to the nose with an ethereal, intense and characteristic aroma of fruit, dried flowers, violet, licorice and spices. In the mouth it is less austere, tannic and imposing than Barolo, but more ready, elegant and soft, with gentle refinement. It is ideal in combination with typical Piedmontese dishes but in general it goes very well with all dishes based on red meat and game, roasted and braised, or to accompany noble poultry, white truffles, hard cheeses. and spicy.