Orlando Abrigo
Barbaresco Riserva Rongaglio 2016
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 24 months of ageing in large barrels followed by at least 12 months in bottle. |
| Year | 2016 |
| Product name | Barbaresco Riserva Rongaglio 2016 |
| Region | Piedmont |
| Country | Italy |
Description
Barbaresco Riserva DOCG, still red, produced by Orlando Abrigo in Piedmont, 2016 vintage, 14.5% ABV, 100% Nebbiolo. A Barbaresco Riserva born from the passion of Giovanni Abrigo, heir to a family of farmers who have always dedicated themselves to cultivating vineyards. Location: Meruzzano Vigna Rongalio in Treiso. Aged for 24 months in large barrels followed by at least 12 months in bottle. Soft pressing, maceration for 20-25 days at a controlled temperature of 28°C for two-thirds of the grapes. Maceration with submerged cap for up to 40-45 days for the remaining third.
Awards
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2016
95/100
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.
-
2016
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Pairings
- Start up year: 1964
- Oenologist: Mario Ronco, Giovanni Abrigo
- Bottles produced: 100.000
- Hectares: 23
| Name | Orlando Abrigo Barbaresco Riserva Rongaglio 2016 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Orlando Abrigo |
| Origin | Meruzzano Vigna Rongalio in Treiso |
| Climate | Altitude: 300 m. a.s.l. Exposure: West. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 50 - 60 q. |
| Fermentation temperature | 28 °C |
| Wine making | Soft pressing, maceration for 20-25 days at a controlled temperature of 28 °C for 2/3 of the grapes. Maceration for up to 40/45 days at submerged cap for the remainder |
| Aging | 24 months of ageing in large barrels followed by at least 12 months in bottle. |
| Allergens | Contains sulphites |