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
|Wine||Blend||Vine Age||Soil Type||Vineyard Area ha or acres|
|Barbaresco Pajore||Nebbiolo||Planted in 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 meters
- 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
The 2015 vintage began with a winter marked by plenty of snow, providing the soil with an excellent supply of water. Combined with mild spring temperatures from February on, this factor brought forward the vegetative cycle, which meant that bud break was earlier than in 2014, and the same can be said for flowering, which began towards the middle of May and was followed by an excellent berry set.
The season continued with a series of rainfalls between the end of May and the first ten days of June. From the second half of June throughout the month of July, there was no rain and temperatures stabilized to above-average maximums, as can be seen from the fact that maximum temperatures during July peaked at around 40°C, with averages substantially above 30°C. However, the vineyards were in no way stressed by the heat, thanks to the plentiful water supplies which had accumulated during the early months of the year. The climatic conditions recorded at the beginning of the summer laid the foundations for the ripening of the grapes about ten days earlier than in the previous vintage, but in line with what we could call a “normal” year. In terms of quantity, production was on average within the norm.
The excellent quality of the tannins emerging on analysis will certainly ensure elegant, long-lasting wines with good structure. As far as colouring substances (anthocyanins) are concerned, nebbiolo is renowned not to be a great accumulator, particularly in hot vintages, but the good quantity and quality of tannins should guarantee stability in terms of colour intensity too. The sugar content settled at average potential values of around 14– 14.5% vol., while the acidity is perfect for nebbiolo (6.5 g/l). With the ripening data at hand, the great balance that clearly emerges in the technical parameters goes well beyond the numbers, promising big wines. In general, considering the great balance shown in the ripening data we can say without any shadow of doubt that all the conditions are in place for a truly great vintage: one to remember, like few others in history.
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 minerality.
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; Alcohol: 14.5%. Aged in oak barrels (50Hl) for 12 months then in concrete tanks for 8 months. Bottled and released 3 years after the harvest.
- 100% Nebbiolo
- Alcohol: 14.5%
- 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.
This is one of the more open and accessible releases from Rizzi. Full of dried tobacco leaf, raspberry fruit and cassis, there are some interesting earthy tones of porcino mushroom and autumnal leaf. The 2015 Barbaresco Pajorè should hold nicely for the next 10 years, but I wouldn’t wait much longer. Drink 2019 – 2030
A beautiful Barbaresco with crushed lavender, citrus, violets and nutmeg. There’s a very serious tannin backbone behind this and the fruit/acidity tension makes the whole, compact package very endearing. Full body, pinpoint acidity and a fine, elegant finish. Drink in 2022.
Beautiful aromas of fragrant blue flower, rose, perfumed berry and dark spice form the nose. Juicy and elegantly structured, the savory focused palate doles out ripe Marasca cherry, black raspberry, licorice and a hint of tobacco. Taut polished tannins provide the framework while fresh acidity lends balance. Drink 2022–2035.
Treiso. Tasted blind. Mid ruby with bright orange tinges. Lifted spicy cherry nose. Compactly built tannins framing ripe fruit with quite a bit of depth on the finish. Can be approached now but needs time to really shine. 2020 – 2030
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|