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Unfortunately there is no information about Barbaresco DOCG available.
Barbaresco DOCG

Description to Barbaresco DOCG

DOCG area for red wine in the Italian region of Piedmont. The vineyards cover 500 hectares of vines, divided into roughly the same number of parcels. The zone includes the municipalities of Barbaresco (with over 50%), Neive and Treiso, as well as Alba with part of San Rocco Seno d'Elvio in the province of Cuneo. Other possible geographical indications are Albesani, Asili, Ausario, Balluri, Basarin, Bernadot, Bordini, Bricco di Neive, Bricco di Treiso, Bric Micca, Cà Grossa, Canova, Cars, Casot, Castellizzano, Cavanna, Cole, Cottà, Currà, Faset, Fausoni, Ferrere, Gaia-Principe, Gallina, Garassino, Giacone, Giacosa, Manzola, Marcarini, Marcorino, Martinenga, Meruzzano, Montaribaldi, Montefico, Montersino, Montestefano, Muncagota, Nervo, Ovello, Pajé, Pajorè, Pora, Rabajà, Rabajà-Bas, Rio Sordo, Rivetti, Rizzi, Roccalini, Rocche Massalupo, Rombone, Roncaglie, Roncagliette, Ronchi, San Cristoforo, San Giuliano, San Stunet, Secondine, Serraboella, Serracapelli, Serragrilli, Starderi, Tre Stelle, Trifolera, Valeirano, Vallegrande and Vicenziana. These may be labelled with the prefix Vigna.

Barbaresco - Weinberg Treiso

Dry ageing

As was the case with Barolo, the French oenologist Louis Oudart was instrumental in its creation (although this may be a confusion of names; see there) and the wine he produced from the Nebbiolo grape at the Castello di Neive vineyard in 1862 caused an international sensation. At that time, however, the municipality of Neive was not yet part of the Barbaresco region; it was only added in 1933. The first dry Barbaresco of this name was then produced in 1890 by the oenologist Domizzio Cavazza (director of the viticultural school in Alba) in Barbaresco. This can be seen as the birth of today's wine. From the 1960s onwards, the famous winemaker Angelo Gaja made the greatest contribution to the enormous increase in the quality of Barbaresco.

DOCG classification

The DOC classification was granted in 1966 and the wine was recognised as a DOCG in 1980. From the mid-1980s, new techniques such as short fermentation times, shorter barrel ageing times and barrique ageing were tested. Barbaresco is made from 100 per cent pure Nebbiolo grapes. It is very similar to Barolo and is also known as the "little brother of Barolo" or "wine of the queen". The calcareous marl soil is also similar to the Tortonium of the Barolo areas of La Morra and Barolo. However, due to the earlier ripening of the grapes as a result of the climate, it is somewhat milder, less robust and higher in alcohol than Barolo and therefore has a shorter lifespan and longevity. But it is by no means lacking in tannin and acidity. The best age for Barbaresco is between five and ten years. The best vintages are 1982, 1985, 1988, 1990, 1993, 1997, 1998 and 2000.

Vinification

The Barbaresco must mature for 26 months, the Riserva for 50 months, 9 months of which in wooden barrels. Both wines must have an alcohol content of at least 12.5% vol. Around three million bottles are produced every year. Well-known producers include Piero Busso, Ca' del Baio, Cascina Luisin, Castello di Neive, Pio Cesare, Ceretto, Cigliuti, Giuseppe Cortese, Fontanabianca, Gaja, Giacosa Bruno, La Contea, Lano, La Spinetta, Marchesi di Gresy, Moccagatta, Montaribaldi, Fiorenzo Nada, Oddero, Giorgio Pelissero, Produttori del Barbaresco, Prunotto, Roagna, Rocca Albino, Bruno Rocca, Scarpa, Sottimano, Terrenostre and Veraldo.

Image: CC BY-SA 3.0, Link

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