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 Pajoré||Nebbiolo||Planted 1965, 2008||white marl clayey- calcareous||3 ha|
Barbaresco Pajorè is born from the grapes harvested inside the Crü Pajoré. Bordering the vines of Roncaglie and Montaribaldi, in the municipality of Barbaresco, Pajorè is incontestably one of most famous vineyards in the Langhe. The vineyard, located in the heart of Crü Pajorè, enjoys a near-perfect elevation from 300 metres to the roughly 230 meters. The finest plots, however, have a superb south or south-west-facing and very lean marly soil.
- Commune: Treiso
- Crü: Pajorè
- Surface: Ha 3
- Altitude: 230 -300 m. s.l.m.
- Exposure: South
- Soil: white marl clayey- calcareous
- Year of planting: 1960-65/ 2008
- Training system: Guyot
- Density:4200 vine/Ha
- Production: 7000 kg/Ha
- Grape Variety: Nebbiolo
- First year of production: 2004.
BARBARESCO PAJORE – Deep garnet red in color; the nose reveals a beautiful and sensual fragrance with a rich complexity and intense floral component of violet and rose, and a very crisp red fruit, raspberry and strawberry with notes of leather, evolutionary spicy, black pepper, cloves, and licorice. Its taste is full and mellow, very balanced, with a nice tannin structure. It is a Barbaresco that combines finesse and power, femininity and masculine elegance and mineralality.
Made from Nebbiolo grapes; vine age – planted 1960-1965, 2008; grown on soils of white marl clayey- calcareous. Fermented in stainless steel tanks at controlled temperatures for a period of 25-30 days. Aged in oak barrels (50Hl) for 12 months and then in concrete tanks for 8 months. Bottled and then released 3 years after the harvest.
- Harvest: The grapes are handpicked usually the first or second decade of October (with small variations depending on the weather).
- Fermentation and Maceration: in stainless steel tanks at controlled temperatures, not exceed values of 30°C, for a period of 25-30 days.
- Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
- Aging: About 12 months in oak barrels (50Hl), then into concrete tanks for 8 months. Bottled then released 3 years after the harvest.
Enticing new leather, dark baking spice and violet aromas emerge in this taut red. Succulent and savory, it delivers juicy Marasca cherry, raspberry compote, flinty mineral and star anise flavors while firm, refined tannins and fresh acidity offer support. Drink 2020–2029.
A beautiful Barbaresco characterized by dried cherries but even blueberries, not to mention dried rose petals and hints of orange rind and cedar. Full body, deliciously chewy tannins, a long line of acidity and a medium to long finish. Drink in 2019.
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|