Barbaresco Riserva Montefico PRODUTTORI DEL BARBARESCO 2015

It was already known in the late 19th century that Nebbiolo in the Barbaresco area had very different characteristics from other regions of Piedmont.

For this reason, the then headmaster of the Royal School of Oenology in Alba, Domizio Cavazza, decided to bring together several winegrowers and producers to establish a cooperative winery that could produce a distinctive wine.

It was precisely in 1894, the year in which the “Cantine Sociali di Barbaresco” were created, for the “production of luxury and table wines”.

Initially composed of nine winegrowers, the cooperative began vinification.

The cellars belonging to the estate of headmaster Domizio Cavazza himself were utilized. He, in agreement with the other members, chose to give the wine the same name as the village: Barbaresco.

The Winery

The winery remained under Cavazza’s guidance until 1913, the year the headmaster passed away.

Subsequently, the cooperative, after another seven years of activity, had to close in 1920, during the Fascist era.

After the post-war period, however, it was the parish priest of Barbaresco, Don Fiorino Marengo, who in 1958 decided to take up the reins of the project initiated by Cavazza. Thus the village’s cooperative winery was re-established under the name “Produttori del Barbaresco”.

About twenty winegrowers came together who, convinced of the quality of the Nebbiolo from their vineyards, chose to unite “for the qualification and guarantee of Barbaresco”.

Since then, “Produttori del Barbaresco” has enjoyed years of great success, currently counting over fifty member growers and managing approximately one hundred hectares of vineyards, planted exclusively with Nebbiolo.

Thanks to the constant dedication of all the cooperative’s winegrowers, “Produttori del Barbaresco” has long been considered one of the most prestigious wineries in the Piedmontese Langhe and is often cited as one of the best cooperatives in the world.

Tasting notes

A vintage of great structure, intense and ripe fruit, and excellent drinkability.

Full-bodied, structured wine with spicy fruit and an austere, very persistent finish.

Pairings: substantial first courses, meats, game, and cheeses.

Alc. 13.5% vol.

Vintage

2015 began with a winter characterized by heavy snowfall, which ensured an excellent water supply for the soil.
This factor, combined with a spring featuring mild temperatures since February, allowed for an early start to the growing season, which continued throughout the year.

Bud break was regular and earlier than in 2014; the same applies to flowering, which began towards the end of May, followed by excellent fruit set.

Temperatures

The season continued with successive rainfall between late May and the first ten days of June. From the second half of June through July, there was no rain and temperatures stabilized at above-average maximums; in July, peak temperatures reached around 40°C, with averages well above 30°C. However, the heat caused no stress to the vineyards thanks to the abundant water reserves accumulated in the early months of the year.

The second half of August saw cooler temperatures, while September followed a fluctuating but positive trend: a dry and cool first week, a warmer and more humid second week, and finally, a dry third week with significant temperature swings—an ideal situation for ensuring balance and aromatic intensity in the Nebbiolo grapes.

Climatic conditions at the start of summer set the stage for ripening about ten days earlier than the previous year, yet in line with what can be defined as a “normal” vintage by 21st-century standards. Regarding grape health, this vintage can be recorded as one of the best in recent years, requiring no special protection measures as the climate played a decisive role in limiting fungal diseases.

The harvest

Harvest began in Barbaresco on September 26 and concluded on October 7. Thanks to the climate, particularly in the latter part of summer, there was an excellent accumulation of polyphenols and coloring matter. Analytical testing reveals excellent tannin quality, which will certainly ensure structured, elegant, and long-lived wines. Sugar levels show average potential values around 14–14.5% vol, while acidity is ideal for Nebbiolo (6.5 g/l).
Maturation data clearly shows a great harmony in technical parameters that goes well beyond the numbers, providing all the prerequisites for producing significant wines.

In general, we can state without a doubt—given the great balance shown by the maturation data—that all the conditions are met for a great, ripe, and structured vintage, very similar to the 2011 vintage among recent years.

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