Rizzi

Barbaresco Nervo – 2015

Region: italy - piedmont

Rizzi

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

The Wine

Vineyard Profile

The Barbaresco Nervo is produced from Nebbiolo grapes harvested in the Crü Nervo. This Crü is situated under the village of Treiso. It represents the continuity with the great vine-clad hill of Rizzi and it’s meeting point of two of the most important Crüs of Barbaresco (Bernardot and Rizzi). Everything conspires to make this, one of the finest vineyards in the entire Barbaresco area. First of all, the vines enjoy a perfect south-facing location, with heights above sea level that range from 310 to 370 metres. In addition, the very steep slope makes work in the vineyard difficult and even dangerous, but it also improves drainage and, above all, ensure 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
Harvest Notes
  • 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:  for the Barbaresco aging is provided for about 12 months in oak barrels, then into concrete tanks for 8-12 months and then in bottle before the selling, 3 years after the harvest
Winemaker's Notes
  • Barbaresco Nervo is a wine-red garnet, with a slight orange note, clear and bright with fine perfuces, elegant, full and purple berries, rose, and (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 right of perfectly ripe tannins that don’t bite bu they rightly felt, for a warm and sweet fruit, not without some rough youth
  • Wine characterized by elegance and femininity
  • Serving suggestions:  braised meats, stewed game, roasts and mature cheeses such as Pecorino and Parmigiano Reggiano
Wine Summary
  • 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 about 3 weeks
  • 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.
Technical Information
  • Grape Variety:  Nebbiolo

Reviews

90 Points

The 2015 Barbaresco Nervo is closed and subtle at first, with little aromatic intensity. Instead of immediate fruit, you get salty mineral notes. The wine takes a while to open, but it becomes generous and layered if given the time. Drink 2019 – 2030

© Wine Advocate, April, 2019

95 Points

Intense aromas of rose, woodland berry, dark spice and an earthy whiff of new leather are some of the aromas you’ll find on this fragrant full-bodied red. Boasting ripe fruit and energy, the polished, structured palate doles out juicy red cherry, crushed raspberry, star anise and white pepper. Firm refined tannins and fresh acidity provide an age-worthy structure. Drink 2022–2035.  Cellar Selection 

Wine Enthusiast, February, 2019

92 Points

Fresh raspberries, citrus, nutmeg and rose petals. The palate is very nicely polished with blue fruit that runs through bright acidity into the focused finish. Drink in 2020.

jamessuckling.com, August, 2018

92 Points

Fresh raspberries, citrus, nutmeg and rose petals.  The palate is very nicely polished with blue fruit that runs through bright acidity into the focused finish.  Drink in 2020.

jamessuckling.com, September, 2018

16.5 Points

Treiso. Tasted blind. Just mid ruby. Slow, savoury sour-cherry nose. Generous, ripe fruit on the palate with a layer of ripe chewy tannins. Long and brooding and can be approached now, but there is more to come. 2018 – 2028

JancisRobinson.com, July, 2018

General Info

Country Italy
Region Piedmont
Appellation(s) Treiso, Neive, Neviglie
Proprietors Enrico Dellapiana
Founded 1974
Winemaker Enrico Dellapiana
Annual Production Between 7,500 to 9,000 9L cases