2015 Montaribaldi Ricü Barbaresco DOCG

The vineyard is located in the Barbaresco and Treiso municipalities at an altitude of around 300 meters with a south-western location with the famous neighbor Gaja. Of course this is made from 100% Nebbiolo. The Nebbiolo is a late-ripening grape variety and for the Montaribaldi Ricü Barbaresco the grapes are not picked until the 2nd or 3rd week of October. After the first selection in the vineyard of a 2nd selection place on the selection tables and only the right grapes are stalked and slightly bruised. They are then placed in stainless steel thermo-conditioned tanks where the alcoholic fermentation takes place. The alcoholic fermentation lasts about one week at a temperature of 28-32 ° C. At Montaribaldi one is in no hurry and the wine is then allowed to remain in contact with its reading at a temperature of 20-22 ° C. the grapes from the 2 vineyards are separately infused and now the wines are ready to be tasted and based on their characteristics and what the winemaker wants to put forward mixed in the desired ratio. After this blending, the wine can once again mature for 30 months in both new and once used barriques (225 L).

Finally after 3 years after the harvest, the Barbaresco DOCG Ricü is bottled and stays in the cellars of Montaribaldi for at least 6 months before it comes on the market. This amazingly beautiful sturdy Barberesco has a deep garnet red color with orange reflexes. In the nose many layers with pleasant notes of wood, ripe fruit and spices. On the palate this full bodied wine has a very good structure with strong, chewy but soft tannins and a warm and persistent finish. So enjoy and this Barbaresco DOCG Ricü Montarbaldi is perfect to combine with red and roasted meat, game, truffles, mushrooms and hearty old cheese.

This is a wine for true wine lovers and connoisseurs and the type of wine to store in the cellar for a (very) long time.

BAROLO VS BARBERESCO

Piedmont - synonymous with truffles, risotto and, of course, delicious wines! - is considered one of the best wine regions in Italy. Due to the local conditions of the terrain, soil and weather, a number of fantastic wines are made. Regarding the red wines, the Barolos and Barbaresco's are world-famous, powerful wines. Although the Barolo and Barbaresco are made from the same grape, Nebbiolo, and produced in adjacent areas less than 16km apart, the wines of Barbaresco and Barolo have a number of characteristic differences.

The Barbaresco area is located south of the Tanaro river and, due to its location, the area is a slightly higher average temperature that makes it possible for the Nebbiolo grape to ripen just a little earlier than in the Barolo area. Young tannins in a young Barbaresco are often not as hard as Barolo and under DOCG rules it is permitted to release Barbaresco for sale a year earlier than Barolo. The most pronounced difference between the two wines is that Barbaresco's tannins tend to soften faster, with the wine becoming more accessible at a younger age than Barolo. The Barbaresco area is smaller than the Barolo area with an annual production of approximately 35% of the Barolo production with the result that Barbaresco is not so widely available on the market.