Description
Barbaresco has a long history. The Romans arrived and subdued the Celtic populations that lived there, cut down the forests of sacred oaks in Marte (Martinenga) and planted the vines. Perhaps it wasn’t Nebbiolo yet, but it soon would be, thanks to genetic mutations and a twist of fate. In 1200, it was called “Nebiùl” and original documents testify to its cultivation all the way up to Pinerolo, which shows that this was the Piedmontese grape variety par excellence.

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1912
- Oenologist: Mattia Roà
- Bottles produced: 350.000
- Hectares: 53
In the second half of 2021, the winery also gained International recognition:
- Decanter Magazine, following a blind tasting of Barolo vintage 2013, decreed: Sordo 2013 Monvigliero and 2013 Riserva Perno with 90 points
- Jancis Robinson with the collaboration of Walter Speller selects and awards: Sordo 2017 Monvigliero Barolo 16+/20 pts and Sordo 2017 Monprivato Barolo 15,5/ 20 pts
- Japan Awards honoured our company with the GOLD MEDAL
- The Real Review awarded two of our 2017 Barolo wines: Sordo 2017 Ravera Barolo Gold + Top Rank; Sordo 2017 Rocche di Castiglione Barolo Silver
- USA Wine Ratings awarded two GOLD MEDALS: Sordo 2017 Ravera Barolo with 92 pts and Sordo 2017 Barolo with 90 pts Read more


Name | Sordo Giovanni Barbaresco 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 | Sordo Giovanni |
Origin | Towns of Barbaresco, Neive and Treiso (Cuneo). |
Climate | Altitude: 300-350 m. a.s.l. Exposure: South-West. |
Soil composition | Clayey with grey calcareous marls alternating with layers of sand. |
Cultivation system | Espalier with traditional Guyot pruning. |
Plants per hectare | 4,500. |
Yield per hectare | 6,800-7,200 kg/hectare. |
Wine making | In stainless steel vats at a controlled temperature. Grapes are destemmed and crushed with long submerged-cap maceration. |
Aging | 6 months in stainless steel vats. 12 months in large Slavonian oak barrels. |
Total acidity | 5.3 gr/L |
Allergens | Contains sulphites |