The name of the winery is the toponym of the hill on which it is located, the Rizzi cru, a few kilometers from the Piedmontese village of Treiso, a small pearl of the Langhe and Roero, in direction of Alba. The walls of the Rizzi  Farmhouse are ancient and tell stories of the past and tradition that starts from the distant ‘700, a period that dates back to the building, and that goes up to the present day, passing from generation to generation. Rizzi winery is one of the most solid and reliable production facilities in Barbaresco, the result of various Cru interpreted as a symbol of Piedmontese classical tradition. Rizzi, Nervo, Pajorè, Vigne Boito: vineyards that have a perfect exposure, so as to give life to classic and deep wines.

Barbaresco and Nebbiolo, but also Barbera, Dolcetto and Chardonnay, the most famous and typical wines of the Langa. The philosophy of Rizzi Winery is clear and the goal, since its origins, is always to get to enhance in wines what the season and the territory have been able to express in the fruit. From all this come excellent wines: a range of labels that over the years has distinguished itself for constancy, reliability and quality. In the past, cement tanks were also used for fermentation.

FERMENTATION

Today, however, together with oak barrels, they are considered the best wine storage tanks. These cement tanks, because of their material, allow a gradual oxygenation of wine, just like wood, but without the more or less tasty transfers of the latterresult is wines that are fresher, cleaner, less disturbed by hints of oak or sweetness foreign to the grape. Also lacking certain sensations of hardness on the palate, typical of steel large barrels (in “big wood” slang) of 50 Hl, are the symbol of a traditional approach, which has always been the pillar of Rizzi Winery.

The oenological objective is that wines are never influenced by notes of wood and roasting, but that wood is a tool to help wines in their development and evolution of micro oxygenation. Thick walls and the fine grain of the axes of the large barrels used by the Rizzi Winery make it take a longer aeration time, which adds complexity to the wine while preserving the fruity flavors and increases longevity after bottling. Following the natural times of wine, without forcing them, is a prerogative of the Rizzi Winery, which continues to keep and repeat the traditional wine-making techniques even today.

BARBARESCO RIZZI

It’s the emblem of the winery, the way through which the estate’s style shows itself, costantly looking for elegance and purity. It comes from the grapes harvested from the Rizzi Cru, which is a large vineyard varying in different altitudes, exposures and soils. This is a classical Barbaresco; notes of fresh fruit and underbrush coexist, giving it imminence and longevity.

VINIFICATION

Harvest manual in small crates, in the first ten days of October (with slight variations depending on weather conditions).

Maceration in stainless steel vats at a controlled temperature not over the 30°C for a peiod of about 3-4 weeks. Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.

Ageing for about 12 months in large oak barrels, then into concrete vats for 6-9 months and then bottled before being released onto the market.