Pertinace Barbaresco Cru Nervo 2007

Editorial Review by Gregory Dal Piaz:

coffee, dirt, and sweet dried meats, herbal with some toast marshmallow tones, flat entry then it picks up with nice tannins, but still too soft, a lot of sweetness here, dark fruit, blackberry and briary fruit, coffee and toast on the backend, short, meaty, drying wood but the fruit fights through on the finale, still dark bitter coffee

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Editorial Reviews for Pertinace Barbaresco Cru Nervo

Snooth User: Gregory Dal Piaz
89065213,830
2.50 5
06/17/2010

coffee, dirt, and sweet dried meats, herbal with some toast marshmallow tones, flat entry then it picks up with nice tannins, but still too soft, a lot of sweetness here, dark fruit, blackberry and briary fruit, coffee and toast on the backend, short, meaty, drying wood but the fruit fights through on the finale, still dark bitter coffee


External Reviews for Pertinace Barbaresco Cru Nervo

External Review
Source: WineExpress.com
11/28/2012

The Pertinace winery was founded on the outskirts of the village of Treiso by Mario Barbero and twelve grower friends between late 1972 and early 1973. With great enthusiasm, they decided to combine their properties and experience together in to produce wines of the highest quality. This is one of their signature wines, and only 800 cases were produced. Nervo is a splendid series of hillside vineyards located in magnificent positions at the heart of the village of Treiso. This is Barbaresco of extraordinary personality, big, rich with great balance and a long life. The 100% Nebbiolo grapes are picked when they are fully ripe, and immediately crushed. The must is then left to ferment in special tanks at a controlled temperature. The wine is aged for more than a year, partly in small barrels made of French oak, and partly in traditional casks. It completes its development in the bottle. ThIS 2007 scored 93 points in the Wine Spectator who said “An elegant version, with cherry, raspberry and floral aromas and flavors. Yet there's no shortage of intensity, and this has a firm backbone of tannins for support. Best from 2013 through 2027.”



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