Barbaresco
Introduction
Hello friends! Today I want to talk to you about Barbaresco, a very special Denominazione di Origine Controllata e Garantita wine that is produced in some specific areas in Italy. I will tell you about the grape varieties used to produce it, the production techniques that are used, the organoleptic characteristics, and also a bit of curiosity about the geographical area and the history of Barbaresco.
Grape varieties allowed for production
Barbaresco is a wine that must be made exclusively with 100% Nebbiolo grapes. This grape variety is very important for the production of high-quality Italian wines.
Production techniques
To produce Barbaresco, a density of not less than 4,500 vines per hectare is required. The vines must be planted in clayey, calcareous, or combination of both soils. It is important that the area is hilly and not flat or damp.
Soils exposed to the north cannot be used and the maximum altitude allowed is 550 meters above sea level. Only the espalier cultivation technique systemized with Guyot pruning can be used, and any practice of forcing is prohibited.
To obtain the Denominazione di Origine Controllata e Garantita Barbaresco, the wine must age for at least 26 months and at least 9 of these months must be spent in wooden containers. All phases of grape withering, winemaking, aging, and bottling must be carried out in the DOCG area.
Organoleptic characteristics
The organoleptic characteristics of Barbaresco are highly intoxicating. The wine has a garnet red color, an intense and distinctive aroma, and a dry, full, and harmonious flavor. It is a wine that does not go unnoticed.
Information about the geographical area
The production area of Barbaresco is located in the Langhe, an area that extends in a lively and profiled way. The Langhe have their origin in the Cenozoic and are composed of tortonian soil characterized by marls and stratified sands. These marls are of a bluish-gray color that give rise to relatively low and roundish whitish hills.
History
Barbaresco is one of the first denominations recognized in Italy in 1966, along with Barolo. The cultivation of Nebbiolo in this area is very ancient and it is believed that it was brought to Italy by the Gauls or the Barbarian peoples. This wine certainly has historical importance for the production of high-quality Italian wines.
Conclusions
In conclusion, Barbaresco is a very precious wine that is produced in a very particular geographical area. Only Nebbiolo grapes are used and the aging phase must last at least 26 months. If you haven't tried it yet, I recommend you do it as soon as possible!
