Barbaresco Nervo – 2017

Region: italy - piedmont


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.

The Wine

Vineyard Profile

The estate Nervo Cru, bordering Rizzi and Bernardot Crus, under the village of Treiso. Steep slopes and well-draining soil.

  • Altitude: 310 – 370 meters
  • Exposure: South
  • Soils: White marl, clayey-calcareous, with sandy alternate layers
  • Vines Planted: 1967 – 2004
  • Vine Training System: Guyot
Harvest Notes
  • Hand harvested October 1 -10 into small crates
  • Fermented for 3 -4 weeks in stainless steel tanks at controlled temperature below 30º C
  • Wine racked before 1 month malolactic fermentation
  • Aged 12 months in large Slavonian oak barrels
  • Aged 9 months in concrete vats
  • Bottle aged to 3 years after harvest
Winemaker's Notes

The steep slopes make working conditions harder but at the same time improve the drainage system and the solar exposition. The perfect microclimatic conditions and the poor soil (white marl clayey-calcareous) give the wine density and exemplary finesse. The taste is earthy and mineral, notes of raspberry, cinnamon and fresh mint. The finish is characterized by linear and thick tannins.

Wine Summary

100% Nebbiolo; alcohol: 14.5%; steep slopes of the Nervo Cru at 310 – 370 meters; grown in white marl, clay-calcareous soils, alernated with sand; hand harvested 1st ten days of October; fermented 3 weeks under 30ºC and 1 month malolactic fermentation in stainless steel, aged in large oak barrels for 12 months, then concrete vats for 9 months; aged in bottle to 3 years after harvest.

Technical Information
  • 100% Nebbiolo
  • Alcohol: 14.5%
  • Total Acidity: 6.14 g/l
  • pH: 3.33
  • Residual Sugar: 0.71 g/l
  • Extract: 26.9 g/l


95 Points

Rose, violet and perfumed berry aromas lead the nose followed by whiffs of camphor and culinary spice. Full bodied, supremely elegant and surprisingly fresh for the hot vintage, the savory palate delivers ripe Marasca cherry, crushed raspberry, licorice and crushed mint alongside taut, refined tannins. Fresh acidity keeps it impeccably balanced. Drink 2022–2032.

Wine Enthusiast, October, 2020

93 Points

The Barbaresco “Nervo” from Cantina Rizzi is produced from their 3.8 hectare parcel in this Cru in Treiso, which sit up at the top of the ridge. The oldest vines here were planted in 1974, with further plots planted in 1997 and 2005. The 2017 Nervo is a lovely, classic example, coming in at 14.5 percent octane in this vintage and offering up a complex bouquet of cherries, red curry, spit-roasted gamebird, a refined base of soil tones, bonfire, rose petals and a top note of fresh oregano. On the palate the wine is bright, complex, tangy and full-bodied, with lovely soil undertow, ripe, buried tannins, excellent acids and focus and a long, beautifully balanced and very classic finish. This is going to be a gorgeous bottle of Barbaresco when it is ready to drink. 2035 – 2080

View From The Cellar, August, 2021

93 Points

Of these new releases from Rizzi, the 2017 Barbaresco Nervo is my favorite. That carefully assembled combination of fruit, minerals and Nebbiolo spice (with licorice and aniseed) is what I look for in a Barbaresco. This was not the easiest growing season by any stretch. The vintage was plagued by very cold weather during the first part of the year, followed by scorching heat during the summer. However, the folks at Rizzi have managed to preserve the freshness and linearity of that delicate Nebbiolo fruit. I would recommend a medium-term drinking window in the case of this wine, of which a precious 3,800 bottles were produced. 2022 – 2033

© Wine Advocate, July, 2020

17+ Points

Treiso. Tasted blind. Lustrous mid ruby. Pretty nose of ripe cherry and raspberry. Great purity here. Succulent and concentrated fruit on the palate and with great focus. Perfectly integrated supple acidity and fine, coating tannins. Long, focused, perfumed cherry and raspberry finish. 2022 – 2030

JancisRobinson.com, August, 2020

91 Points

Pretty, sweet fruit with strawberry, citrus and licorice aromas and flavors. Medium body, medium round tannins and a fruity finish. Balanced and pretty. Drink or hold.

jamessuckling.com, August, 2020

92 Points

The south-facing Nervo vineyard is located at an altitude of over 300 metres, which may account for its elegance. Ernesto Dellapiana and his son Enrico produce wines with a light touch, and their Nervo is aged in concrete tanks as well as casks. The red-fruit nose is intense and pure, and the attack supple and silky. There’s a taut structure here, and fine acidity that keeps it lively and peppery. This wine is marked by energy, stylishness, and persistence. 2020 – 2036

Decanter, January, 2020

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