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2013 Massimo Rivetti Barbaresco Froi

ITEM 8308987 - Removed from a professional wine storage facility; Purchased at auction

Bidder Amount Total
Item Sold Amount Date
I8210086 1 $40 May 7, 2022
Front Item Photo


92Wine Spectator

Cherry, spice, leather and earth flavors are the highlights of this firm, dense red. More up-front at this stage, yet balanced overall. Lingers pleasantly on the finish.

90James Suckling

Aromas of plums with cherry and floral character. Medium body, round and velvety tannins and a fruity finish. Delicious,,,

90Wine Enthusiast

This opens with aromas of espresso, leather, exotic spice and black plum. The chewy palate presents juicy black cherry, licorice and chopped mint alongside solid, well-integrated tannins.

16+ Jancis Robinson

Neive. Deep ruby with orange tinges. Subdued nose but quite clearly Nebbiolo. Solid fruit on the palate and with proper grip and concentration. Nothing especially ‘feminine’ about this. Quite powerfully structured and plenty of sweet fruit on the finish. Clinging fruit and tannins on the finish.


Italy, Piedmont, Barbaresco

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.


Red Wine, Nebbiolo, D.O.C.G.

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.