Rizzi

Barbera d’Alba – 2015

Region: italy - piedmont

Rizzi

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

Barbera D’Alba Barbera Planted 1965, 1971, 2008 white marl clayey- calcareous, alternated by sand 2.2 ha

The Wine

Vineyard Profile
  • Village: Treiso
  • Altitude: 280 – 330 m. s.l.m.
  • Exposure: South and East
  • Soil: white marl clayey- calcareous, alternated by sand
  • Training System: Guyot
  • Density: 4.000 vine/Ha
  • Grape Variety: Barbera
  • First year of production: 1974
Winemaker's Notes

BARBERA D’ALBA – Bright ruby red in color with clear crimson highlights. Deep, full perfumes, elegant, well-balanced and enduring, reminiscent of rose, undergrowth and oriental spices. Very powerful bouquet. Fine structure accompanied by lively acidic freshness, sweetened by overall softness. Flavors conjure up morello cherry and plum jam with a long finish.

Wine Summary

Made from Barbera 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 8-10 days followed by malolactic fermentation which takes about 4 weeks. Aged partly in large oak casks and partly in stainless steel tanks and concrete vats before the bottling approximately a year and a half after the harvest.

Technical Information
  • Vendemmia: The grapes are handpicked usually between the end of September and the first decade of October (with small variations depending on the weather).
  • Fermentation: in stainless-steel containers a controlled temperature for about 8-10 days.
  • Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
  • Ageing: partly in large oak casks and partly in steel and concrete before the bottling approximately a year and a half after the harvest.

General Info

Country Italy
Region Piedmont
Appellation(s) Treiso, Neive, Neviglie
Proprietors Enrico Dellapiana
Founded 1974
Winemaker Enrico Dellapiana
Annual Production Between 7,500 to 9,000 9L cases