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 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
- Hand harvested the 1st ten days of October 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
The Nervo cru’s steep topography makes farming more difficult but simultaneously improves drainage and the solar exposure for Barbaresco vines. These perfect microclimatic conditions and poor soil (white marl clayey-calcareous) give the wine density and exemplary finesse. The taste is earthy and mineral, with notes of raspberry, cinnamon and fresh mint. Weighty and linear tannins define the long finish.
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 30º C, then 1 month malolactic fermentation in stainless steel tanks; aged in large oak barrels for 12 months, then concrete vats for 9 months; aged in bottle to 3 years after harvest.
- 100% Nebbiolo
- Alcohol: 14.5%
- Total Acidity: 5.45 g/l
- Residual Sugar: 0.44 g/l
Treiso. Mid ruby. A captivating nose with an abundance of ripe raspberry fruit and savoury, minerally almost saline notes. Elegant fragrant sappy fruit that really builds up on the palate and with finely ground, long tannins. Long and still a little embryonic. 2024 – 2036
This fragrant red has aromas of baking spice, violet, vineyard dust and blue flower. The savory, elegant palate shows ripe Morello cherry, star anise and clove framed in vibrant acidity and taut, refined tannins. Drink 2027–2034.
The Rizzi 2019 Barbaresco Nervo has plenty of dark fruit and plum that are delivered in a clear shot from the bouquet. This mid-weight Nebbiolo shows a good amount of energy and freshness that will play important roles as the wine ages forward in time. It finishes with playful hints of sage and grilled herb. 2024 – 2038
Lots of layered tannins and berry character with juicy fruit. Full-bodied with berry, spice and walnut undertones. Lots of flavor and intensity yet remains refined. Drink after 2024.
The Cru of Nervo lies in the Dellapiana family’s home village of Treiso, with the vineshere having been planted between 1967 and 2004. The wine is aged for one year in Slavonian oak botti and nine months in cement tanks prior to bottling. The 2019 Nervo is a beautifully expressive young wine, offering up a transparent bouquet of cherries, orange peel, gamebird, red curry, fresh oregano, bonfire and chalky soil tones. On the palate the wine is pure, full-bodied, ripe and tangy, with a fine core of red fruit, excellent soil signature and grip, ripe, chewy tannins and impeccable balance on the long, complex and very promising finish. The 2019 Nervo has excellent lift and backend energy! This is going to be a beautiful bottle of Barbaresco. 2034 – 2090+
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|