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Barbaresco is an Italian red wine made from Nebbiolo grapes, produced in the Piedmont region east of Alba. The drink is produced in the communes of Barbaresco, Treiso, Neive and partly in the San Rocco Seno d’Elvio faction. In 1966, Barbaresco wine received DOC status, and in 1980 – DOCG (highest category). Barbaresco is often compared to Barolo, a wine from the same region and the same grape variety. Despite the fact that the drinks are really similar, there are many differences between them.
Now Barbaresco is included in the list of the best wines in Italy, but for a long time the variety remained underestimated. Even today, many lovers of elite wines prefer Barolo, forgetting about its lesser-known relative.
Main characteristics
Barbaresco is a protected denomination of origin. To be eligible, the wine must be aged for at least 2 years (one year in oak barrels). Samples with an exposure of 4 years receive the status of Riserva. The Barbaresco fortress is not less than 12.5%; notes of rose, violet, cherry, truffle, licorice are felt in the bouquet. With age, smoky and earthy tones, nuances of resin, leather can appear in the aroma. The wine is named after the region of origin.
Distinctions Barbaresco from Barolo
| Barbaresco | Barolo | |
| Ripening grapes | earlier, maceration is faster | later, maceration takes longer |
| Tannin | below | above |
| Exposure | from 2 years (4 for Riserva) | from 3 years (5 for Riserva) |
| Production volumes | 35% from Barolo production | |
| soil | clayey, rich in lime, calcium, high pH | |
| more fertile, rich in nutrients. | ||
| Appearance time | 1850 | 1894 g |
Famous brands of Barbaresco
De Forville Barbaresco, Producers of Barbaresco Barbaresco, Ca ‘del Baio “Valgrande” Barbaresco, Verduno Barbaresco Castle.
History
The history of Barbaresco wine begins in 1894 – it was then that the Cantina Sociale di Barbaresco organization appeared. Up to this point, Nebbiolo grapes were mainly used in the production of Barolo. A huge role in the development of the new brand was played by the founder of the organization, Domizio Cavazza, an agronomist from Modena. In 1886, the young man bought his own vineyard, devoting himself to the cultivation of Nebbiolo and experiments to create a new wine.
Barbaresco immediately won the love of consumers, but the First World War suspended the triumphal march of the new wine, and in 1915 Signor Cavazza died and there was no one to promote the drink. This was followed by the phylloxera epidemic and the Second World War, when Barbaresco was almost not produced, and what was obtained was not of high quality. The variety was remembered again only in the late 1950s thanks to the winemakers Bruno Giacosa and Angelo Gaja, and 10 years later the brand appeared on the international market.
Barbaresco wine producing regions
The climatic conditions and soils of the three main regions of Barbaresco production are very similar, so that the wine always turns out to be characteristic and easily recognizable.
Barbaresco (Barbaresco). 45% of production is concentrated here. The wines are characterized by a light body, low color, good structure and intense aroma.
Neive (Neive). In this region, the Nebbiolo grape is only the fourth largest produced after Barbera, Dolcetto and Muscat. The local Barbaresco turns out to be full-bodied, intense, tannic, the well-known producers Santo Stefano and Bricco di Neive are based here. The region accounts for 31% of total production.
Treiso (Three hundred). Produces 20% Barbaresco, the wine is light-bodied, delicate. Vineyards are located on the hills.
Classification and types of Barbaresco
Since the end of the XNUMXth century, attempts have been made to classify the production areas of Barbaresco in the manner of Burgundy cru. However, a single system has not appeared – there are several lists of the best wineries, compiled by various wine critics and sommeliers. Most connoisseurs include the vineyards of Asili, Martinenga, Montefico, Montestefano, Rabajà, Santo Stefano, Bricco di Neive, Gallina and Pajorè.
In total, 66 Barbaresco production subareas have been officially recognized to date.
How to drink Barbaresco wine
Barbaresco goes well with traditional Piedmont dishes: beef stew, egg noodles, pasta with butter sauce and white truffles. Also, the wine makes gastronomic pairs with Italian cheeses, dried tomatoes, and game.
Barbaresco is served in classic red wine glasses. Serving temperature +15-18 °C.
