Nestled at the very top of the impressively steep, vine-clad hills of the Treiso zone of Barbaresco, the winery’s vineyards were planted as early as the 1960’s in the white marl, calcareous soil typical of this area. An impressive selection of cru Barbaresci is punctuated by the spectacular Vigna Boito located at the peak of the Rizzi cru. The estate is managed entirely by the Dellapiana family with son Enrico as winemaker and viticulturist. Rizzi Winery participates in “The Green Experience” project which mandates guidelines for environmentally sustainable production.
Grapes / Soils
|Barbaresco Nervo||Nebbiolo||Planted 1974, 1997, 2005||white marl clayey- calcareous, alternated by sand||3.8 ha|
Our Barbaresco Nervo is produced from Nebbiolo grapes harvested in the Crü Nervo. This Crü is situated under the village of Treiso. It represents continuity with the great vine-clad hill of Rizzi and it’s the meeting point of two most important Crüs of Barbaresco – Bernardot and Rizzi. Everything conspires to make this, one of the finest vineyards in the entire Barbaresco area. First at all, the vines enjoy a perfect south-facing location, with heights above sea level that range from 310 to 370 meters. The very steep slope makes work in the vineyard difficult and even dangerous, but it also improves drainage and, above all, ensures greater exposure to sunlight. Finally, this idyllic picture is completed by the soil composition, which is a very unfertile white marl that manages to imbue the grapes with elegance and power in equal measure.
- Village: Treiso
- Crü: Nervo
- Altitude: 310 – 370 m. s.l.m.
- Exposure: South
- Soil: white marl clayey- calcareous, alternated by sand
- Training system: Guyot
- Grape Variety: Nebbiolo
- First year of production: 1999 as Barbaresco “Fondetta”.
BARBARESCO NERVO – red garnet, with a slight orange note, clear and bright with fine perfumes, elegant, full, and purple berries, rose, and berries (raspberry in the first place) and then spices (especially cinnamon), with a vein of licorice. The mouth then, impresses with its beautiful dense matter, earthy, mineral, to underscore the perfectly ripe tannins that don’t bite but are properly felt, for a warm and sweet fruit, not without some rugged youth. Wine characterized by elegance, femininity and elegance.
Made from Nebbiolo grapes; vine age – planted 1967-2004; grown on soils of white marl clayey- calcareous, alternated by sand. Fermented in stainless steel tanks at controlled temperatures for a period of 21 days, followed by malolactic fermentation which takes nearly a month. Aged in oak barrels (50Hl) for 12 months and then in concrete tanks for 8-12 months. Bottled and released 3 years after the harvest.
- Harvest: The grapes are handpicked usually the first week of October (with small variations depending on the weather).
- Fermentation and Maceration: in stainless steel tanks at controlled temperatures, not exceed values of 30-32°C, for a period of about 3 weeks
- Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
- Ageing: About 12 months in oak barrels (50Hl), then into concrete tanks for 8-12 months. Bottled and released 3 years later the harvest.
Enticing aromas of balsamic, leather, menthol, crushed herb, blue flower and dark culinary spice unfold on the nose. The focused palate boasts wonderful, nervy energy, showing red cherry, cranberry, white pepper, cinnamon and clove flavors framed by firm, elegant tannins and vibrant acidity. Drink 2022– 2032. Cellar Selection
The Rizzi 2014 Barbaresco Nervo is a direct and compact wine with dark fruit nuances of blackberry and dried cherry. The wine shows a lovely garnet color and a mid-weight style that’s easy to drink. However, it also shows enough structure for important food-pairing possibilities (like roast pork stuffed with dried prunes).
Aromas of dried strawberry and cherry with some flower petal. Medium body, firm tannins and a chewy finish. A little astringent. Tangy acidity. Drink in 2019.
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|