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 Rizzi||Nebbiolo||Planted 1967, 2013||white marl clayey- calcareous, alternated by sand||12 ha|
This Barbaresco wine is produced from Nebbiolo grapes harvested in the Crü Rizzi. The Rizzi Cru is extensive, so it is not a surprise that within it, there are substantial variations of soil, exposure and altitude. It’s for this that Rizzi Barbaresco is so particular, and the Rizzi hill is incontestably one of the most famous in the Langhe area.
- Location: Treiso
- Crü: Rizzi
- Surface: Ha 10
- Altitude: 220 -310 m. s.l.m.
- Exposure: South, South-West
- Soil: white marl clayey- calcareous, alternated by sand
- Year of planting: 1967-2004
- Training system: Guyot
- Density: 3800-4400 vine/Ha
- Max Production: 8000 kg/Ha
- Grape Variety: Nebbiolo
- First year of production: 1974 as Barbaresco Rizzi.
BARBARESCO – garnet in color with orange reflections typical of Nebbiolo. The nose has a fragrant and crisp aroma, with hints of red fruits and flavors of berries and herbs with floral and spicy notes. On the palate the wine shows great texture and fine tannin structure with a nice sweetness, delicacy, elegance, great balance and fine tannins and a long finish. Fruity and nervous.
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 a period of 25-35 days. Aged in oak barrels (50Hl) for 12-15 months and then in concrete tanks for 8 months. Bottled and released 3 years after the harvest.
- Harvest: The grapes are handpicked usually the first 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 25-35 days.
- Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
- Aging: For the Barbaresco aging is provided for about 12-15 months in oak barrels (50Hl), then into concrete tanks for 8 months and then in bottle before the selling, 3 years later the harvest.
Chopped herb, fragrant blue flower, woodland berry and menthol aromas take center stage in this vibrant red. On the palate, clove and star anise notes underpin red cherry, cranberry and tobacco flavors. A hint of orange zest marks the finish while refined tannins and bright acidity provide the framework.
Opening to a dark color and plump appearance, the 2014 Barbaresco Rizzi offers a bold and surprisingly ripe interpretation from a vintage that started off cool but ended with a sudden heat spike. The fruit is dark and layered with blackberry preserves and dried plum. This Barbaresco shows a loosely knit but thick texture and firm fiber.
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|