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 1967-2004||white marl clayey- calcareous, alternated by sand||2.2 ha|
- Village: Treiso
- Altitude: 280-330 m s.l.m.
- Exposure: South and East
- Soil: White marl clayey-calcareous, alternated by sand
- Training System: Guyot
- Denisity: 4,000 vine/Ha
- Vendemmia: The grapes are handpicked usually between the end of September and the first week of October (with small variations depending on the weather).
- Fermentation: In stainless-steel containers at 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.
- 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.
- Serving suggestions: tasty dishes such as pasta and red meat, medium-mature soft, fatty cheeses, salamis.
- Serving temperature: 18°C
- 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.
- Grape variety: Barbera
Aromas of ripe black plum, black-skinned berry and a whiff of violet lead the nose on this irresistibly delicious wine. On the soft, juicy palate, pliant tannins wrap around layers of fleshy black raspberry, succulent Marasca cherry, orange zest and a hint of baking spice. One bottle may not be enough. Drink through 2020.
The clove character is apparent from the outset here, but fresh herbs, blueberries and spices spring from the glass, too. This has some lovely firmness and depth for a Barbera d’Alba, without compromising on the fresh fruit that makes this variety popular. Drink now.
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|