Castello di Neive
Castello di Neive Barbaresco Santo Stefano Riserva 2017
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In French oak barrels for 24 months. In bottle: 1 year in our cellars. |
Awards
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2017
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2017
94/100
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.
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2017
93/100
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.
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2017
3One of the most prestigious wine guides in Italy.
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2017
4Italian Sommelier Association (AIS) guide
Details
Perfume
Color
Taste
Serve at:
18 - 20 Ā°C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1964
- Oenologist: Claudio Roggero, Gianfranco Cordero
- Bottles produced: 160.000
- Hectares: 27
Castello di Neive and its 150 acre estate are owned by the Stupino brothers and sisters ā Anna, Giulio, Italo e Piera. They were all born in Neive, and so were their parents, grandparents and great-grandparents.The history of the company began when their father, Giacomo, started to capitalize on both his experience as a surveyor and on his knowledge of the area, and to purchase, whenever possible, vineyards and land in extremely favourable locations. In the small cellars of their home, they began the first production of wine for domestic consumption and to sell in bulk.Messoirano, Montebertotto, Basarin, Valtorta, I Cortini;: the number of vineyards acquired by Giacomo grew and with it also the production and the ambitions of the family. In 1964 they purchased the castle with its spacious cellars, with more farmsteads in Santo Stefano and Marcorino, plus more land from the castleās previous owner, Count Guido Riccardi Candiani.
This is was a turning point which urged the family to renovate the castleās cellars, to reorganize the vineyards neglected by the previous owners and to produce wine according to modern methods. When Giacomo died, in 1970, Giulio end Italo oversaw the transition from tenant farming to direct management of the land, with the precious help of Talin Brunettini, skilful cellar man with a knowledge in agronomic techniques. It is at this time that Castello di Neive began to bottle its wines and to introduce them to the rest of Italy and abroad.
In 1978 another rewarding step: thanks to the collaboration between Italo and some experts from the University of Turin ā professors Italo Eynard and Annibale Gandini ā Castello di Neive started a clonal selection programme of Arneis, a grape long forgotten and abandoned because of its scarce productivity and lack of knowledge in white wine vinification. Arneis wine owes its rediscovery to this joint effort by the company and the University. In the past few years, Italo has devoted himself fully to the direct management of the company, under the name "Castello di Neive Azienda Agricola": a devotion which seems to follow a āpremonitionā contained in an old photograph: one depicting Mentor, Italoās grandfather, presenting a grapevine to his young nephew. Read more
| Name | Castello di Neive Barbaresco Santo Stefano Riserva 2017 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Castello di Neive |
| Origin | Neive (CN) |
| Soil composition | Calcareous marl. |
| Cultivation system | Guyot |
| Yield per hectare | 6 T/Ha |
| Harvest | In early October. Manual,in small boxes drilled. |
| Fermentation temperature | Up to a maximum of 30 Ā°C |
| Fermentation | 10 - 12 days |
| Wine making | At the end of alcoholic fermentation in big barrels (French oak) constantly maintained at a temperature of 18 Ā°C. |
| Aging | In French oak barrels for 24 months. In bottle: 1 year in our cellars. |
| Total acidity | 5.9 gr/L |
| PH | 3.5 |
| Allergens | Contains sulphites |