Produttori del Barbaresco
Produttori del Barbaresco Barbaresco Pora Riserva 2020
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 36 months in oak barrels, 8 months in bottle. |
Description
Wine, full-bodied and smooth, pleasently fruity, mildly tannic and open.
Awards
-
2020
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1958
- Oenologist: Fabio Accomasso, Gianni Testa
- Bottles produced: 550.000
- Hectares: 105
In the second half of the last century, in the Barbaresco area, Nebbiolo wine was cultivated and sold to produce the then emerging Barolo, vinified as Nebbiolo or generic table wine.
1894 was a fundamental historical date for Barbaresco when Domizio Cavazza, headmaster of the Royal Oenological School of Alba and Barbaresco resident, where he owned the Castle and adjoining farm, created the "Cantine Sociali di Barbaresco" for the "production of luxury and table wines". Gathering around him initially 9 farmers and producers, he began to vinify and name the wine after the village itself.
That the Nebbiolo grown in Barbaresco had its own distinctive characteristics was known, but Cavazza was the first to recognise this on the label. The official birth year of Barbaresco wine was therefore 1894.
The original Cantina Sociale was closed during the Fascist era. In 1958, just after the difficulties of the early post-war period had been overcome, Don Fiorino, then parish priest of Barbaresco, reverting to that tradition, brought together 19 farmers and founded the "Produttori del Barbaresco" for "the qualification and guarantee of Barbaresco".
Aim fully achieved and constantly and tenaciously pursued until today thanks to the dedication and work of the winegrowers who created it.
Today, the "Produttori del Barbaresco" has 56 members and about 100 hectares of Nebbiolo vineyards, equal to about 1/6 of the entire area of origin. The "Produttori del Barbaresco" vinifies exclusively Nebbiolo grapes and controls a large part of the historical "crus" of the area with its vineyards. Read more
| Name | Produttori del Barbaresco Barbaresco Pora Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Produttori del Barbaresco |
| Story | A great vintage, good texture, intense fruit and tannins with a good, well-defined authoritative persistence. |
| Origin | Barbaresco (CN). |
| Climate | Continental, with hot Summers, cold Winters and often snowy in the Spring and Autumn period. Dry September is usually a synonym of good harvest. Exposure to the Sun is just as important that the composition of the soil and the Nebbiolo is always better planted on the slopes that are exposed South, Southwest and Southeast. |
| Soil composition | Clayey, calcareous with sand grain. The Langhe (Langa or) are pre-Alpine hills of Southern Piedmont. In the area of Barbaresco Nebbiolo between the 200 and 400 meters above sea level. |
| Harvest | In the first three weeks of October, depending on the climatic conditions of the vintage and always some days sooner than Barolo. All harvesting is manual in small perforated baskets. |
| Fermentation temperature | 30° C |
| Wine making | The must is fermented in stainless steel 30° C for 24 days on the skins, with frequent repassing of must over lees. After racking the wine remains in the tank again until September when it starts ageing in wood for 1-2 years. |
| Aging | 36 months in oak barrels, 8 months in bottle. |
| Allergens | Contains sulphites |
