PRODUTTORI DEL BARBARESCO Barbaresco 2021
The PRODUTTORI DEL BARBARESCO Barbaresco 2021 is one of the best value-for-money Barbarescos available.
In the 2025 Wine Spectator Top 100: Produttori del Barbaresco’s 2021 Barbaresco is No. 7
PRODUTTORI DEL BARBARESCO
THE HISTORY
1894 is a pivotal year for Barbaresco. Before then, the Nebbiolo grown here was sold to produce Barolo or vinified as a simple table wine. In 1894, Domizio Cavazza, then headmaster of the Royal Enological School of Alba and a resident of Barbaresco—where he owned the Castle and its estate—created the “Cantine Sociali di Barbaresco” for the “production of luxury and table wines.”
Gathering nine farmers and owners, he began vinifying in the Castle cellars and naming the wine after the village itself. It was known that Nebbiolo grown in Barbaresco had distinct characteristics, but Cavazza was the first to recognize this uniqueness on the label. 1894 is thus the unofficial birth year of Barbaresco wine.
Cavazza died in 1913, and the cooperative winery closed in the 1920s. In 1958, following that tradition, Don Fiorino Marengo, then parish priest of Barbaresco, gathered nineteen farmers and founded Produttori del Barbaresco “for the qualification and guarantee of Barbaresco.” These goals were fully achieved and are still pursued today: thanks to the dedication and work of the winegrowers who created it, Produttori del Barbaresco has long been considered among the most prestigious wineries in the area and is a model for cooperatives worldwide.
THE WINERY
Founded in 1958, it now has 50 members with a vineyard area that grew to 783 hectares in 2020, controlling most of the area’s historic “crus.” Produttori del Barbaresco vinifies only Nebbiolo grapes, producing a Barbaresco D.O.C.G. from grapes sourced from various vineyards in the original zone, and a Langhe Nebbiolo D.O.C. using grapes from the same vineyards deemed less suitable for aging—simpler and ready to drink.
In great vintages, 9 Barbarescos from specific vineyards are produced and marketed as Barbaresco Riserva: Asili, Rabajà , Rio Sordo, Ovello, Montestefano, Pajé, Muncagota, Montefico, Pora, areas long renowned for producing grapes of exceptional quality. Since the 2007 vintage, they have been officially recognized by the production regulations as “Additional Geographic Mentions.” The name of the Cru and the vineyard owners are shown on the numbered labels.
In a good vintage, approximately 500,000 bottles are produced, divided between Barbaresco (40%), Riserva (35%), and Langhe Nebbiolo (25%).
BARBARESCO
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.
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