Barbaresco

The Barbaresco called a dry red wine from northern Italy, who comes from the Langhe area of ​​Piedmont, specifically from the area around the villages of Barbaresco (Piedmont), Treiso and Neive. Since he is just like the Barolo produced also 100 percent varietal from the Nebbiolorebe, he is often referred to as the " little brother" of Barolo. In contrast to the Barolo Barbaresco-Hill are slightly lower and have a different soil, so that the wine is less bulky and it velvety. However, it is very underrated compared to Barolo. In 1966, he was classified as DOC, on October 3, 1980, he was recognized as DOCG. The Barbaresco is also called " wine of the Queen ".

The DOCG requirements for Barbaresco see a minimum aging period of 2 years in barrel before ( for Barolo 3 years); thus it is a " Riserva ". Analogous to Barolo here the battle rages between the champions of the traditional methods, the so-called traditionalists and modernists, the latter have a prominent advocate. What is meant is the figurehead of the Piedmont, Angelo Gaja (also called " Angelo Nazionale "), and has gained an excellent reputation with traditional wines worldwide, his most recent volumes, however, classified as IGT wines. He used these wines in addition to the native Nebbiolo and Barbera also the French grape varieties Cabernet Sauvignon and Merlot, and the price for these experiments is above average.

Prices for Barbaresco start at about 15 euros. A special feature of the vintners in and around Barbaresco: the so-called " Produttori ", a loose association of winemakers example, the cooperative marketing their wine, but individual winemakers still call by name.

Description

• Appearance: garnet to ruby ​​red
• Taste: full-bodied, velvety red wine with a lot of alcohol (from about 13 percent by volume, usually more)

History

When Barbaresco, it was in the past a particularly tannin wine from Nebbiolo grapes, which was increasingly cultivated in expanding particularly since the 80s of the last century.

Today's Barbaresco was similar to that of Barolo in the 19th century. French enologist Louis Oudart had been brought in the Piedmont by Cavour Camillo Benso of 1832-1849 of Reims. To improve or to approximate it to the Bordeaux, the results of his own wine, Cavour worked with Oudart both to changes in the vineyard than to changes in production methods. In the basement Oudart sat on the techniques of chilled Champagne.

After the new type of wine of Barolo had arisen Oudart worked at Castello di Neive on the reinterpretation of Barbaresco.