The approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. No insecticides are used and only organic fertilizers are used, and only minimally. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their four cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques. Peppery and herbal with an excellent blend of cranberry and dark fruit. Rather inviting for a young Nebbiolo, with a tannic kick but not so much it rips your face off. Well worth the money.
The approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. No insecticides are used and only organic fertilizers are used, and only minimally. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their four cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques. Peppery and herbal with an excellent blend of cranberry and dark fruit. Rather inviting for a young Nebbiolo, with a tannic kick but not so much it rips your face off. Well worth the money.
Nov 26th, 2020
Barbaresco, Cuneo, Piedmont, Italy
