2016 Barbareso D.O.C.G.
south and southeast
METHOD OF CULTIVATION
At least 3,500 vines per hectare
second half of October
These grapes are fermented in stainless steel tubs at a temperature between 82-90°F. Time of maceration is around 10-12 days. After malolactic fermentation, the wine is transferred to medium-sized casks of Slavonic oak for at least two years.
4.5 grams per liter
This fine and balanced Barbaresco DOCG showcases a beautiful red garnet color as it's first notes highlight hints of dried figs and spices, which subtly fade to a rich mix of berries and vanilla. The cultivation of Nebbiolo grapes suitable for this wine has ancient origins: according to some, the Gauls (modern-day France) were the first to be attracted by "Barbaritium"wine and for this reason ventured southward into Italy. Others claim the name "Barbaresco" derives from the Barbarian populations that caused the fall of the Roman Empire.
65 degrees Fahrenheit (18 degrees Celsius)
Though Barbaresco is often enjoyed as a tasting wine on it's own, it is a perfect accompaniment for game meat, stews, and roasts.