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2015 Produttori del Barbaresco Barbaresco Asili Riserva

Removed from a subterranean, temperature and humidity controlled residential cellar; Purchased at retail

2 available
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Ends Sunday, 7pm Pacific

RATINGS

96The Wine Advocate

...shows bright cherry fruit, dried raspberry and blood orange...delicate aromatic layering continues with rusty iron, aniseed, tea leaf and camphor ash. Those lifted and vertical aromas contribute to the energy and vibrancy that this wine awards to the palate...finish is extremely polished...pretty flavors are folded neatly into the wine's silky texture.

96Wine Spectator

Bright cherry and berry fruit picks up a saline edge in this fleshy red, which stays defined and vibrant...all the components are in the right proportion...

95Wine Enthusiast

Wild berry, violet, new leather, forest floor and eucalyptus aromas lift out of the glass. The elegant, full-bodied palate delivers dried black cherry, raspberry compote, licorice and dried mint...polished tannins.

94Vinous / IWC

...shows a bit more aromatic lift and freshness... Sweet spice and floral notes play off a core of sweet red Asili fruit. Medium in body, silky and inviting...

REGION

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.

TYPE

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.