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
|Dolcetto D’Alba||Dolcetto||Planted 1972-1985-2004||white marl clayey- calcareous, alternated by sand||2 ha|
It’s the classic Piemontese wine for the whole meal, with red-violet color, intense vinous perfume, with nice fruity and cherry overtones.
- Village: Treiso
- Altitude: 240-360 m s.l.m.
- Exposure: South East
- Soil: White marl clayey-calcareous, alternated by sand
- Training System: Guyot
- Harvest: The grapes are handpicked usually the second week of September (with small variations depending on the weather).
- Fermentation: In stainless-steel containers in a controlled temperature for about 8 days.
- Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
- Ageing: In steel tanks for around six months, before the bottling in the spring after the harvest.
- Shows a beautiful ruby red color with deep violet highlights
- An explosive and fruity floral fragrance that evokes blackberry, wild strawberry and ripe black cherry
- The bouquet is dry and full-bodied, elegant and round, with notes of fruit and a wonderfully almondy finish.
- Serving suggestions: whole meal wine ideal for starters, pasta, white meat, soups, salamis and cream cheeses.
- Serving temperature: 16-18°C
- Made from Dolcetto grapes; vine age – planted 1972-1985-2004
- Grown on soils of white marl clayey- calcareous, alternated by sand
- Fermented in stainless steel tanks at controlled temperatures for a period of 8 days followed by malolactic fermentation which takes about 4 weeks
- Aged in stainless steel tanks for 6 months and then bottled.
- Released in the spring after the harvest.
- Grape Variety: Dolcetto
Blueberry tart, elderberry reduction and licorice. Medium body, some fine, lithe tannins and a fruity finish. Drink now.
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|