1995 Marziano e Enrico Abbona Barbaresco Vigna Faset

Marziano Abbona is one of the leading producers in Dogliani, and, according to Gambero Rosso, “widely esteemed both at home and abroad” for “impeccably crafted” wines. The estate was founded by the Abbona family in the early 20th century, passing from one generation to the next. In 1964 the brothers Marziano and Enrico took over and turned the family farm, which had previously made small amounts of wine, into a viticultural operation dedicated solely to winemaking. In 1964 the brothers bottled their first Dolcettos for commercial sales. In the 1980s the brothers expanded and purchased prestigious vineyards in Novello and Monforte d’Alba, now important Barolo regions. Enrico died in 1999, but Marziano and his daughter Mara continue to run the business, along with Mara’s daughter Chiara. Today the estate owns 128 acres including some of the most renowned cru parcels in Langhe. They produce Barolo, Barbera, Dolcetto, several white wines and a sparkling wine. With the death of Enrico, the estate has changed its name simply to Marziano Abbona.

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.