Barbaresco PRODUTTORI DEL BARBARESCO 2017 MAGNUM

Barbaresco PRODUTTORI DEL BARBARESCO 2017 MAGNUM

Barbaresco is produced every year from the 100 hectares of vineyards located in the original zone, primarily in the municipality of Barbaresco itself.

In great vintages, when grape quality is excellent throughout the region, the historic crus are kept separate and bottled as Riserva; Barbaresco is then produced with grapes from the other vineyards.

In normal vintages, Riservas are not produced, and the cru grapes are used to produce Barbaresco, enhancing its intrinsic quality.

Thanks to the variety of vineyards used, the “Produttori” Barbaresco best expresses the specific characteristics of each vintage with great balance and harmony.

Produttori del Barbaresco’s Barbaresco is one of Piedmont’s most prestigious red wines, with an ancient history. It was first mentioned in the late 1700s, but it was around 1894 that Barbaresco began to conquer the world thanks to Domizio Cavazza and his Cantine Sociali. Later, in 1958, Don Fiorino Marengo founded Produttori del Barbaresco. Today, Barbaresco cultivation is concentrated in certain municipalities in the province of Cuneo, Piedmont, and in the famous Langhe area—rainy and misty, yet perfect for cultivating Nebbiolo. This delicate grape requires slow ripening, which in some years extends into late November. The clay or limestone-clay soils, combined with the area’s altitude, are key elements for cultivation, ensuring the quality of Barbaresco, a wine made from 100% Nebbiolo.

Vinification of Produttori del Barbaresco Barbaresco

Upon harvesting, the Nebbiolo grapes are crushed to obtain the must, which is fermented in large vats or stainless steel tanks at 28°C, with 30 days on the skins, pump-overs twice daily, and completed malolactic fermentation. These extended aging periods for Barbaresco are intentional, allowing it to develop its characteristic dry and delicate flavor.

Vintage 2017

Variety: 100% Nebbiolo
Vineyard: various in the Barbaresco appellation
Surface area: selection of grapes from 100 hectares of owned vineyards
Exposure: south, west, east
Soil: clay-limestone with sandy veins
Vinification: fermentation in stainless steel at 28°C, 30 days on the skins, pump-overs twice daily, malolactic fermentation completed
Aging: 24 months in 50 hl oak casks
Production: approximately 260,000 bottles
Vintage characteristics: full-bodied vintage, ripe red fruit, powerful tannins, great structure
Vineyard characteristics: various vineyards in the appellation
Longevity: 30 years from vintage
Vineyard owners: 54 contributing members
Pairings: egg pasta, meat dishes and medium-aged cheeses

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