Barbaresco from the Big Cellar

These wines are from a favorite cellar in Piedmont. Having sampled many bottles from the same collection, we have no concerns about reminding you regarding our guarantee of each bottle.

The classic line is that Barbaresco is easier drinking - and earlier drinking - than Barolo. Overall the soils, exposure, and altitude of the vineyards are very similar in both denominations. One key difference between the zones is that Barolo requires a year more aging in wood (3 years in Barolo, 2 in Barbaresco), and this may account for some perceived contrasts between the wines. I haven’t had a chance to try a blind tasting to specifically compare Barolo and Barbaresco, but I’m pretty sure I wouldn’t have better than a 50-50 chance at guessing correctly. Tasting skills aside, this is because what matters most is who made the wine (and as you can see below, there are several Barolo producers who also make Barbaresco). We have customers who will ask for Barolo because they assume it’s the finer wine; “more powerful” is something I often hear, as though Barbaresco was necessarily going to be delicate wine, but it’s really not an accurate comparison. If we consider a 1967 from the Produttori del Barbaresco, for example, you will find a wine that shows just as much depth and complexity as almost any Barolo. Jamie Wolff

 

 

PS: We expect at least some of these wines to sell quickly. To help avoid the frustration of ordering something that is already sold, please click-through to the website where you can see live inventory (whenever you refresh the page).

 

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Produttori del Barbaresco 1967 Barbaresco

Not the Riserva, but no slouch, this wine is still alive and drinking. It may even show a bit more fruit that the '67 Riservas. With proper handling (time to rest, and proper decanting) this is a real treat.

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Produttori del Barbaresco 1970 Barbareco Pora

Still doing very well at 40+ years, with intense mature Nebbiolo aromatics, dry and savory; the wine is not overly tannic, but no Piemontese would ever serve this except at table, with a main-course meat dish like ossobuco or something grilled; do so and you will have a memorable treat.

 

 

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