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?
Food Pairings for Rizzi Nebbiolo Barbaresco
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