Description 1 of 2

 

Barbaresco is one of the noble wines of Piedmont, in northwest Italy. It has a history dating back centuries, though it has drastically changed in style. Through the Middle Ages and Renaissance, it was fashionable for wines to have a touch of frothy sweetness. Although Nebbiolo has always been the base for Barbaresco, grapes such as Moscatello and Passeretto were blended in for this effect. 
 
Enter Domizio Cavazza, the proclaimed “Father of Barbaresco,” who became the first director of the Enological School of Alba (Italy’s oldest) in 1888. In 1894 he founded the first official Barbaresco cooperative with local landowners, and began producing the wine in the single varietal, dry style that we know and love. 
 
In 1933, the Barbaresco zone was officially delineated, and it became DOC in 1966, achieving DOCG, the superior status, in 1980. The four villages of Barbaresco are located in the Langhe along the Tanaro river and consist of Barbaresco, Nieve, Treiso and San Rocco Seno d’Elvio, the latter recently separated from the Barbaresco commune and is now part of Alba. 
 
Like its distinguished relative Barolo, Barbaresco is now made from 100% Nebbiolo. But there are distinctions. The climate within its zones is noticeably warmer and drier and grapes ripen earlier, making them more accessible when consumed young. This is not to say that Barbaresco isn’t also ageworthy, indeed it is, but with richer, softer, less tannic expressions. 
 
For wines to be labeled Barbaresco, they must contain a minimum 12.5% alcohol and spend a year in oak and a year in bottle before release. Riservas are aged a minimum of four years, with one of them required in oak. ~Amanda Schuster
 
– Description from Amanda Schuster

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Description 2 of 2

Barbaresco is a wine that shares much with its close neighbor Barolo. Both are made with the Nebbiolo grape and from nearly contiguous plots of vines in Piedmont. The slightly warmer climate of Barbaresco, and resulting earlier harvest, makes these wines a touch lighter and less complex than Barolo, if more elegant and earlier maturing. They share much the same flavor profile with their siblings though tend to be less intense. – Description from Gregory Dal Piaz

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