Barbaresco is produced entirely from Nebbiolo grapes and presents an intense and brilliant colour ranging from ruby to garnet red. The bouquet is a stimulating combination of fruit including raspberries and redberry jam, geraniums and violets but also green pepper, cinnamon, nutmeg and vanilla.
The area of production includes the entire territory of the villages of Barbaresco, Treiso and Neive, plus part of the territory of the Alba municipality.This wine is produced by both small wineries and prestigious co operative wineries, and includes some world-famous names.
Barbaresco has always been considered Barolo’s ‘twin’, arriving more or less simultaneously at the same set of regulatory laws, stimulating the foundation of the Consortium in 1934, becoming one of the first Italian Doc wines in 1966 and, in 1980, one of the first Docg wines.
Barbaresco must be left to age at least two years in oak – after four years the title ‘Reserve’ can be applied. It is best when aged from five to ten years but may be even longer living.
The Barbaresco Regional Enoteca Wine Shop is situated in the village of Barbaresco itself, and most local Barbarescos can be tasted here. The ‘Enoteca’ organises food and wine asting events for visitors throughout the year.
Working together with the ‘Enoteca’ and the Province of Cuneo, the Consortium has defined areas of especially high quality of cultivation, known as ‘Menzioni Geografiche Aggiuntive’ (additional geographical definitions) or ‘crus’. It is possible to describe these areas as ‘crus’ even though the word belongs to a completely different historical and economical context. The Definitions do not constitute an official list but are an additional indication of the precise origin of a wine, even down to hill, hamlet, vineyard or farm where grapes are grown.