Barbaresco Rizzi Vigna Boito Riserva 2018

Description

Still red Barbaresco Riserva, 15% ABV, produced by Rizzi in Piedmont. 100% Nebbiolo, 2018 vintage. A Barbaresco made from the Boito vineyard, one of the winery's historic crus, expressing all the complexity and elegance of Nebbiolo di Langa. Aged for approximately 18-24 months in Slavonian oak barrels and then in concrete tanks. On the nose, it expresses a wide range of aromas, with a dense and intense floral component of violet and rose, along with evolving spicy notes of leather, black pepper, cloves, and licorice. Deep garnet red in color. Its flavor is full and mellow, very balanced, with a beautiful and very rich tannic structure. A Barbaresco destined for long aging and that will offer great emotions as the years pass.

Details

Perfume

Clean and defined with floral notes of violet and rose alongside leather, fine tobacco, liquorice, black pepper and cloves.

Color

Deep garnet red.

Taste

Full-bodied, well-balanced, and soft with a rich tannic structure. This Barbaresco is intended for long ageing, which will give great emotions over the years.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Rizzi

From this winery

• Start up year: 1974
• Oenologist: Enrico Dellapiana
• Bottles produced: 90.000
• Hectares: 43

Cascina Rizzi and its vineyards on the two sides of the hill - Cru Rizzi - and Cru Nervo - a four-hectare plot below the village of Treiso - are the starting point, the solid and secure base on which the company's foundations are laid. After that, it came the commitment and desire to grow, always remaining tied to their terroir and to that philosophy of work that never becomes purely corporate but maintains the family character of those who choose to carry on an activity "on a human scale" and tie it to the purest and deepest feelings.

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

Piedmont

Technical Sheet

Name	Rizzi Barbaresco Rizzi Vigna Boito Riserva 2018
Type	Red still
Denomination	Barbaresco DOCG
Vintage	2018
Size	0,75 l
Alcohol content	15.0% by volume
Grape varieties	100% Nebbiolo
Country	Italy
Region	Piedmont
Vendor	Rizzi
Climate	Altitude: 240 -310 m. a.s.l. Exposure: South, South-West.
Soil composition	White marl clayey and limestone.
Cultivation system	Guyot.
Plants per hectare	4,200.
Yield per hectare	7,200 kg.
Harvest	By hand, in the first decade of October depending on the weather conditions.
Fermentation temperature	30 °C (maximum)
Fermentation	3-4 weeks.
Wine making	Fermentation and maceration are carried out in stainless steel tanks at controlled temperatures not above 30°C for about 3/4 weeks. It then follows malolactic fermentation which lasts for about a month.
Aging	According to the specification, the ageing lasts 18-24 months in Slavonian oak casks, then in concrete vats. It then refines in the bottle a few months, before being marketed 5 years after harvesting.
Allergens	Contains sulphites