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Barbaresco DOCG

Consorzio Tutela Barolo, Barbaresco, Alba, Langhe e Roero
Piazza Savona, 3, 12051 Alba (CN), Italia

Tel.: +39 0173/440121

Fax: +39 0173/361380

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Web: www.produttoridelbarbaresco.com

Descripcion:

The wine and the district

The area

The DOCG (Denominazione di Origine Controllata e Garantita -- Controlled and Guaranteed Designation of Origin) Barbaresco district is in the wine-rich area of Piedmont in Northwest Italy, a two hour drive from Milan, an hour from Turin, and about an hour and half from the French border. The tiny Barbaresco district includes the three villages of Barbaresco, Neive and Treiso and 500 hectares (1,250 acres) of Nebbiolo grapes, which produce 2.5 million bottles (208,000 cases) of Barbaresco every year.
Separated from the Barolo district by the town of Alba, the Barbaresco district is covered by vineyards of mainly three different varieties: Nebbiolo, Dolcetto and Barbera. Nebbiolo, however, always gets the best locations, where the composition of the soil, exposure to the sun and the labor of men combine to create the magic of Barbaresco wine.

The Grapes

Barbaresco is made from 100% Nebbiolo grapes and is grown in the DOCG Barbaresco district. Nebbiolo, which has been cultivated (or grown) since the 13th century in the Piedmont region of Italy, is a late maturing grape, very sensitive to different soils and climate and has a complex and fascinating range of flavors. Nebbiolo is the grape of Barolo as well as Barbaresco.

The Soil

The grapes are grown in clay soil at 200 to 400 meters above sea level (650-1300 feet) on very steep, "pre-alpine" hills in southern Piedmont. Clay soil is rich in limestone. Varying concentrations of limestone and sandy veins in the soil of each slope give different characteristics (or cause variations in) to each different crop.

The Climate

The continental weather pattern of the Barbaresco district is hot summers, moderately warm springs and falls, and cold and snowy winters. Temperatures range from -10°C to 35°C (15°F to 95°F). Sun exposure plays a crucial role in the quality of the crop, so Nebbiolo always get the best locations: slopes exposed to the south, south-west and south-east.

The Harvest

Depending on the summer weather, the Barbaresco harvest can be anytime from very late September to late October, slightly earlier than the Nebbiolo harvest in the Barolo district. All grapes are hand picked and, for the Produttori del Barbaresco, harvested in small baskets.

The Vinification

The must ferments at 28°C (80°F) in stainless steel vats for two to three weeks before it is racked and kept in vats until next September. The wine is then barrel aged for one to two years and rests in bottles for six months before release.

Tasting Notes

Barbaresco is a dry, elegant, full-bodied red wine, rich in tannin, with a very complex nose. At maturity, when it has fully developed for a few years, it reveals aromas of dry flowers, violets, white truffles, anise and more. In its youth it is closed in the mouth with nice, fruity aromas and a spicy, tannic finish. At maturity, the complexity of flavors opens up and the finish becomes smoother.
Traditionally drunk with game, meat, fowl, polenta, fonduta and white truffle dishes of the Piedmont, Barbaresco is a rich complement to many foods. The wine is long on the palate and, once opened, a bottle can be drunk over the course of three or four days. The best serving temperature is around 18°C (65°F).

 

The Winery

Prior to 1894, Nebbiolo grapes were sold to make Barolo wine or simply labeled "Nebbiolo di Barbaresco". But in 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the "Cantine Sociali", by gathering together nine Barbaresco vineyard owners to make wine in the local castle that he owned.
Cavazza understood that there were differences between Nebbiolo grapes grown in the Barolo district versus the same grapes grown in the Barbaresco district and, for the first time, recognized it on the wine label.
The "Cantine Sociali" was forced to close in the 1920'S because of fascist economic rules. In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village.
The proud past of Barbaresco and the dedication of its creators have made the Produttori one of the greatest producers in a great wine-producing area; it... "continues to set some of the highest standards of wine making for any cooperative in the world". (Robert M. Parker, Jr.; The Wine Advocate, 2-28-90).
The Produttori del Barbaresco, founded in 1958, now has 56 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost 1/6 of the vineyards of the area.Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication.
The winery produces a Barbaresco D.O.C.G., a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption. In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabajà, Pora, Montestefano, Ovello, Pajé, Montefico, Moccagatta and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated.
The names of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels. The Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produces around 420,000 bottles (35,000 cases) per year.
In a good vintage they are divided among Barbaresco (40%), single vineyard Barbarescos (40%) and Nebbiolo Langhe (20%). Produttori del Barbaresco s.a.c.

Our Wines

Nebbiolo Langhe DOC
This wine is produced every year by the Produttori del Barbaresco; it ranges from 10 to 30% of the total production depending on the quality of the vintage (the better the vintage is the less Nebbiolo is produced). It is a second label for the Barbaresco and it is made with the grapes from young vines or those vineyards that produced a less intense and concentrated juice. It still has the quality necessary to be classified a Barbaresco, but the Winery declassifies it in order to sell it at a younger age and maintain the Barbaresco quality as high as possible.

Barbaresco DOCG
Barbaresco DOCG is produced every year from the 100 hectares of vineyards controlled by the Produttori within the appellation, mainly in the Barbaresco village itself.
In the best vintages, when the quality of the grapes is great everywhere, the historical crus are vinified separately and Barbaresco is then produced with the grapes from the remaining vineyards.
In normal vintages, the crus are not produced and their grapes go in the Barbaresco blend, therefore enhancing the quality of the final wine.
Thanks to the variety of vineyards, every year Barbaresco from the "Produttori" is the truest expression of the vintage with great harmony and balanced.

Barbaresco DOCG Riserva
The nine single-vineyard Barbaresco produced by the Produttori del Barbaresco are all situated in the Barbaresco village boundary and have been famous for more than a century as top sites for Nebbiolo quality production. Here the soil, exposure, slope and drainage, [in one word the microclimate,] reaches its peak to create a crop of great quality and unique personality.
Following are the benchmark characteristics for each of the Crus.

Asili

  • Area: 6.25 acres
  • Exposure and altitude: south, south-west, 280 meters a.s.l. (above sea level)
  • First vintage produced: 1970
  • Average production: 9.000 bottles
  • Tasting notes: great complexity and balance, very intense and elegant, probably the quint essential Barbaresco.
  • See also: technical sheet

Moccagatta

  • Area: 9.6 acres
  • Exposure and altitude: south-east, 300 meters a.s.l.
  • First vintage produced: 1967
  • Average production: 15.000 bottles
  • Tasting notes: delicate and gentle, it shares the same finesse of the Rabajà, but a lighter in body.

Montefico

  • Area: 8.4 acres
  • Exposure and altitude: south, 250 meters a.s.l.
  • First vintage produced: 1982
  • Average production: 6.000 bottles
  • Tasting notes: full, smoky and deep; it's similar to the Montestefano, but less aggressive when young.
  • See also: technical sheet

Montestefano

  • Area: 12.5 acres
  • Exposure and altitude: south, 270 meters a.s.l.
  • First vintage produced: 1978
  • Average production: 15.000 bottles
  • Tasting notes: the Barolo of the Barbaresco, very complex, very powerful, more tannic that the other Crus, still retains the elegance of a classic Barbaresco.
  • See also: technical sheet

Ovello

  • Area: 16,25 acres
  • Exposure and altitude: east southwest, 290 meters a.s.l.
  • First vintage produced: 1970
  • Average production: 18.000 bottles
  • Tasting notes: full bodied, forward fresh fruit that makes it drinkable and younger.
  • See also: technical sheet

Pajè

  • Area: 6 acres
  • Exposure and altitude: south 250 meters a.s.l.
  • First vintage produced: 1982
  • Average production: 8.000 bottles
  • Tasting notes: very intense fruit, but less full bodied than others, it maintains a great freshness while ageing.
  • See also: technical sheet

Pora

  • Area: 18 acres
  • Exposure and altitude: south, south-west, 300 meters a.s.l.
  • First vintage produced: 1967
  • Average production: 18.000 bottles
  • Tasting notes: full bodied, almost chevy on the palate, intense, austere fruit, somehow more rustic than elegant, very deep.
  • See also: technical sheet

Rabajà

  • Area: 11.5 acres
  • Exposure and altitude: south-west, 320 meters a.s.l.
  • First vintage produced: 1967
  • Average production: 14.000 bottles
  • Tasting notes: is known for the great finesse and complexity of the nose and the elegance of the finish.
  • See also: technical sheet

Rio Sordo

  • Area: 11.27 acres
  • Exposure and altitude: southwest, 270 meters a.s.l.
  • First vintage produced: 1978
  • Average production: 10.000 bottles
  • Tasting notes: full bodied and complex with a more austere type of elegance of the finish.
  • See also: technical sheet




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