Grappa from Barbaresco wine
The History. Before 1894, Nebbiolo grapes where sold to make Barolo wine or simply labeled «Nebbiolo di Barbaresco». But in 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the «Cantine Sociali», by gathering together nine Barbaresco vineyard owners to make wine in the local castle that he owned. He understood well the differences between the same grape, the Nebbiolo, grown in the different areas of Barolo and Barbaresco and, for the first time, recognized it on the wine label.
The «Cantine Sociali» was closed in the 1930’s because of fascist economic rules. In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, then in the winery built across the square where the Produttori is still located.
United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village. The proud past of Barbaresco and the dedication of its creators have made the Produttori one of the greatest producers in a great wine-producing area; it…«continues to set some of the highest standards of winemaking for any cooperative in the world». (Robert M. Parker, Jr.; The Wine Advocate, 2-28-90).
The Produttori del Barbaresco, founded in 1958, now has 51 members and controls more than 100 hectares (250 acres) of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. The vinery produces a Barbaresco D.O.C.G., a blend of Nebbiolo grapes harvested from different vineyards, and a simpler Nebbiolo Langhe suited for earlier consumption.
In great vintages, nine single-vineyard Barbarescos are produced from nine classic premium sites within the Barbaresco village boundaries: Asili, Rabajà, Pora, Montestefano, Ovello, Pajè, Montefico, Muncagota, and Rio Sordo. These are the geographical names of sites where Nebbiolo grapes have always been cultivated. The name of the single-vineyards, the total number of bottles produced, and the name of the owners of the vineyards are marked on the labels.
The Produttori del Barbaresco, which vinifies only Nebbiolo grapes, produce around 550,000 bottles (45,000 cases) per year. In a good vintage they are divided among Barbaresco (50%), single vineyard Barbarescos (30%) and Nebbiolo Langhe (20%).
Barbaresco Grappa PRODUTTORI DEL BARBARESCO
Grape variety: 100% Nebbiolo
Vineyard: blend of different vineyards in the Barbaresco area
Origin: Nebbiolo pomaces
Skins: gently pressed after 30 days of maceration and immediately distilled
Distillation: steam pot under vacuum at 75° celsius
Alcohol: 42% at bottling (out of the pot at 75% than distilled water is added)
Total production: approx. 10.000 bottles per year
How to serve it: a shot at the end of a meal, topping icecreams or in cocktails preparation