Rizzi
Rizzi Barbaresco Rizzi 2021
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | The ageing lasts 12-15 months in Slavonian oak casks, then in concrete vats for further 8 months. Finally, it ages in the bottle for a few months, before being marketed 3 years after harvesting. |
Description
The Barbaresco wine is produced from Nebbiolo grapes harvested in the cru Rizzi with substantial variations for characteristics of the soil, exposure and altitude. This is the reason this Barbaresco is so particular, and the Rizzi hill is incontestably one of the most famous in the Langhe area.
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.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- 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 Rizzi 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 |
| Origin | Treiso (Cuneo) |
| Climate | Altitude: 220-310 m. a.s.l. Exposure: South, South-West. |
| Soil composition | Clayey-limestone marls with sandy layers. |
| Cultivation system | Guyot |
| Plants per hectare | 3,800-4,400 |
| Yield per hectare | 8,000 kg/hectare |
| Harvest | By hand, the first decade of October depending on weather conditions. |
| Fermentation temperature | Max 30 °C. |
| Fermentation | About 25-35 days. |
| Wine making | Fermentation and maceration are carried out in stainless steel tanks at controlled temperatures not above 30°C for about 25-35 days. It then follows malolactic fermentation, which lasts for about a month. |
| Aging | The ageing lasts 12 5 months in Slavonian oak casks, then in concrete vats for further 8 months. Finally, it ages in the bottle for a few months, before being marketed 3 years after harvesting. |
| Allergens | Contains sulphites |