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 1967-2004||white marl clayey- calcareous, alternated by sand||12 ha|
The Barbaresco wine is produced from Nebbiolo grapes harvest in the Crü Rizzi. The Rizzi Cru is extensive, so it is no surprise that within it, there are substantial variations for characteristic of the soil, exposure and altitude. It’s for this that our Barbaresco is so particular, and the Rizzi hill is incontestably one of the most famous in the Langhe area.
- Location: Treiso
- Crü: Rizzi
- 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
- Harvest: the grapes are handpicked usually the first week of October (with small variation depending on the weather)
- Fermentation and Maceration: in stainless steel tanks at controlled temperatures, not exceeding 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
- Ageing: for the Barbaresco aging is provided for about 12-15 months in oak barrles, then into concrete tanks for 8 months and then ion bottle before the selling, 3 years after the harvest
- 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 shows a great texture and tannic structure, with a nice sweetness, delicacy, elegance, great balance and fine tannins and long finish, fruit and nervous
- Serving Suggestions: Pasta with game sauces, roast and braised meats, stewed game, wild boar stew, roast and mature cheeses such as Pecorino and Parmigiano Reggiano
- Serving Temperature: 8-10°C
- 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.
Grape Variety: Nebbiolo
The 2015 Barbaresco Rizzi is not overripe, but rich and dark instead. Glossy, natural rubber gives it linearity and firm contours. This wine offers pretty Nebbiolo-driven aromas of wild berry, pressed rose, tar and licorice. This is an elegant and contained expression. 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.
Wild berry, fragrant blue flower, tilled soil and ground spice aromas propel out of the glass. Structured but understated and elegant, the focused palate delivers mature cherry, star anise and a tobacco note alongside taut, refined tannins. Drink 2021-2027.
Alba. Tasted blind. Mid ruby with orange tinges. Cherry and forest-fruit on the nose. Ripe red fruit on the palate with firm tannins. Enormous length yet elegant. Needs more time to come together. 2020 – 2028
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|