Rizzi Nebbiolo Barbaresco 2005
Harvested by hand in early October. Fermentation and maceration took place in stainless steel tanks for a total of 20-25 days at a maximum temperature of 30°C. Pump-overs and delestages were performed periodically. Malolactic fermentation occurred. The wine was refined in large Slavonian oak casks for 12 months, followed by 12 months in cement vats. Filtered and fined prior to bottling then cellared 6 months before release.
Very little on the nose. Sharp acid, but well balanced, with the kind of complexity and delicacy you get in a good Burgundy. But it's unmistakably a Nebbiolo, with the distinctive black cherry and graphite flavors.
I recently purchased and consumed a bottle of the Rizzi 2001 Barbaresco because I was looking for a full-bodied Italian wine but something different from the Chianti classico reserves that you usually see in the same price range. The result; I was very happy. The Barbaresco was strong with hints of dark cherry and no strong fore or after tastes. Why don't we hear more of this type of wine? I paid $26 for the bottle; 2001. But now I see (from your site) that the bottle was best opened 2 or 3 years from now. So why was it even on the shelves here in New Jersey? Another casualty of the global recession?
External Reviews for Rizzi Nebbiolo Barbaresco
Food Pairings for Rizzi Nebbiolo Barbaresco
A complex bouquet that reveals itself in layers beginning with delicate spices and herbs. Leather and tar appear, followed by a lingering note of licorice. The flavors are rich and concentrated with structured tannins and a velvety smooth finish that lingers on the palate.
|Total Acidity: 5.6 grams per liter|
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