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Barbaresco: from Piedmont, one of Italy's king wines.

If the importance of a wine region is determined by the quality of the wine it produces, the Piedmont can be defined as one of the most important wine regions in Italy, not for the quantity of wine produced each year, but for its exceptionally high quality.

The crown jewel of Piedmontese and Italian viticulture: Barolo and Barbaresco, both the result of the vinification of the most important red grape variety of this region: Nebbiolo, referred to by many as the “King of Piedmont.”

Here we will focus particularly on Barbaresco, a splendid wine produced in the Langhe, like Barolo, an area almost entirely limestone, which extends all around the town of Alba and is crossed by the Tanaro River. Discover with us all the characteristics and curiosities of this fantastic wine, but most importantly, the right pairings to use at the table.

 

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Barbaresco: History, origins, and curiosities

The name of the municipality of Barbaresco derives from the term “Barbarica silva,” related to the giant oaks, a symbol of strength and resilience, that grew there surrounded by saltwater springs that still exist today. It is here that the wine Barbaresco DOCG was born. The area of origin of the grapes meant to produce the wines with the controlled and guaranteed designation of origin “Barbaresco” includes the entire territory of the municipalities of Barbaresco, Neive, Treiso (already a part of Barbaresco) and the section of the “San Rocco” already belonging to the municipality of Barbaresco and aggregated to the municipality of Alba, located in the province of Cuneo.

Barbaresco was one of the first designations recognized in Italy in 1966 together with Barolo.

The cultivation of Nebbiolo in this area has very ancient origins: according to some, it was the Gauls who were the first to be attracted by the wine Barbaritium and thus came to Italy; although Barbaresco was known for the quality of its Nebbiolo grapes, often sold to Barolo producers, the recognized date of the birth of the wine Barbaresco is 1894, when the Cantina Sociale di Barbaresco was founded.

Domizio Cavazza, a young and brilliant agronomist born in Modena, was appointed as the first Director of the Royal Enological School of Alba in 1881 and immediately became passionate about Barbaresco, where he bought an estate in 1886. He cultivated Nebbiolo and, with a group of nine vine growers, founded the Cantina Sociale, which was equipped with barrels and enological equipment to produce what is considered the first wine officially called Barbaresco.

After a negative period, it was in the '50s that the wine Barbaresco regained its fame, thanks especially to a new generation of young producers, including Bruno Giacosa and Angelo Gaja. Additionally, the parish priest of Barbaresco, Don Fiorino Marengo, founded the cooperative winery Produttori del Barbaresco, continuing Cavazza's original vision to create a cooperative that made excellent wines and prevented the exodus of young farmers leaving the countryside.


Barbaresco: the rules and areas for its production

The Barbaresco, as already mentioned, derives 100% from Nebbiolo grown exclusively in the 4 municipalities listed in the regulations drawn up by the Region to guarantee its DOCG mark (in reality the municipalities are practically 3, Barbaresco, Neive, and Treiso. Alba shares with Treiso a small strip of 4 vineyards). It can only be called Barbaresco after an aging period of 26 months, of which 9 are in wood, starting from November 1 of the year of grape harvest.

 

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The Barbaresco Riserva, on the other hand, requires an aging period of 50 months, of which 9 are in wood, starting from November 1 of the year of grape harvest.

Furthermore, the DOCG “Barbaresco” and “Barbaresco riserva” can be followed by one of the following additional geographical mentions: Albesani, Asili, Ausario, Balluri, Basarin, Bernadot, Bordini, Bricco di Neive, Bricco di Treiso, Bric Micca, Ca' Grossa, Canova, Cars, Casot, Castellizzano, Cavanna, Cole, Cotta, Currà, Faset, Fausoni, Ferrere, Gaia-Principe, Gallina, Garassino, Giacone, Giacosa, Manzola, Marcarini, Marcolino, Martinenga, Meruzzano, Montaribaldi, Montefico, Montersino, Montestefano, Muncagota, Nervo, Ovello, Paje', Pajore', Pora, Rabaja', Rabaja-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.


Barbaresco: pairings for the table

Poured into the glass, Barbaresco displays its intense ruby red color with slightly garnet reflections. On the nose, it releases a rich mix of red fruits, geranium, violet, green pepper, cinnamon, nutmeg, hay, wood, hazelnut, vanilla, and anise. On the palate, it reveals warmth, finesse, and harmony, confirming all the visual and olfactory sensations with a long and persistent finish.

It is advisable to enjoy Barbaresco at a serving temperature between 18 and 20 °C. Wide-bowled glasses for structured red wines should be used, with the caution of opening the bottle at least an hour beforehand. As for pairings, Barbaresco, although considered an excellent meditation wine, pairs perfectly with dishes of game, meat stews, roasted quails, and pheasants. It is a wine particularly suitable for pairing with bold and decisive dishes, indeed forming the ideal pairing with all dishes based on truffles.

 

Francesco Scuderi

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