Rizzi
Rizzi Barbaresco Nervo 2021
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | About 12 months in large Slavonian oak barrels, then into concrete vats for 6-9 months and then bottled before being released onto the market. |
Description
It comes from the estate’s Nervo Cru vineyard, confining with the Bernardot Cru. The steep slopes make working conditions harder but at the same time improve the drainage system and the solar exposition. The perfect microclimatic conditions and the poor soil (white marl clayey-calcareous) give the wine density and exemplary finesse.
Awards
-
2021
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1974
- Oenologist: Enrico Dellapiana
- Bottles produced: 90.000
- Hectares: 43
These were years of hard work and acquisitions, which led the Rizzi Winery to expand: in 1984, with the addition of the Boito farmstead and the adjacent Boito vineyard, also within the Cru Rizzi, and in 1997 with the purchase of the Manzola farmstead and its vineyards. Between 2004 and 2018, new acquisitions were made: three hectares of the vineyard in Cru Pajorè, 5 hectares in Neviglie of Podere Stella and 1.5 hectares in Cru Giacone and 3 hectares in Cru Bricco di Neive.
Ernesto Dellapiana worked to improve his company in terms of quantity and quality. And so the dream became a reality, and the Rizzi Winery grew to over 44 hectares divided between Nebbiolo grapes for Barbaresco (the most significant part), Barbera, Dolcetto, Moscato, Freisa, Chardonnay and Pinot Noir.
Over the years, Ernesto and his wife Lia have been joined by their two children: Jole, a graduate in Education Sciences, specialising in the field of marketing, administration and public relations, who takes care of the commercial and management side of the winery and the sales network, and Enrico, a graduate in Viticulture and Oenology from the Faculty of Agriculture of the University of Turin, who is involved in the technical management of the winery and the cellar, following all the problems of production, the commercial side, the sales network and wine exports. Read more
| Name | Rizzi Barbaresco Nervo 2021 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Rizzi |
| Climate | Altitude: 310 - 370 m. a.s.l. Exposure: South. |
| Soil composition | White marl clayey-calcareous, alternated by sand. |
| Cultivation system | Guyot |
| Harvest | Manual in small crates, in the first ten days of October (with slight variations depending on weather conditions). |
| Fermentation temperature | 30 °C (max) |
| Wine making | Fermentation and maceration: in stainless steel vats at a controlled temperature not over the 30 °C for a peiod of about 3-4 weeks. Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month. |
| Aging | About 12 months in large Slavonian oak barrels, then into concrete vats for 6-9 months and then bottled before being released onto the market. |
| Allergens | Contains sulphites |
