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
|Moscato D’Asti||Moscato Bianco||Planted 1978, 2013||white marl clayey- calcareous||11 ha|
- Location: Treiso and Neviglie
- Altitude: 230 – 430 m.s.l.m.
- Exposure: Different expositions according to the production area
- Soil: White marl clayey – calcareous
- Training System: Guyot
- Harvest: the grapes are handpicked usually between the first and the second week of September
- Pressing: after the harvest, the grapes are gently pressed and the juice is immediately static clear cold. The the juice is kept in cold storage (0 °C) until the start of fermentation
- Fermentation: involves heating the juice from 0° to 18°C, the addition of selected yeasts and the conduction of the temperature-controlled fermentation ranged from 18°C to 20°C. When the wine-must come to 4.5 to 5.5 degrees of alcohol, it stops the fermentation by refrigeration at -3°C, it is filtered and it’s bottled after a further sterile microfiltration.
This sweet white is the dessert wine par excellence.
- Color: Straw-yellow of varying intensity depending on the vintage.
- Nose: Intensely fruity nose, which is aromatic and very persistent.
- Flavor: Beautifully balanced with the low alcohol and acidity, which though never high, gives the product an appealing freshness.
- Serving Suggestions: It’s a young wine, fresh, light and perfumed, fit to accompany the best tradtional Italian desserts: cream-based desserts, sweet biscuits, cakes, fresh fruit (peaches, strawberries, berries), panettone, panna cotta. Interesting also as an Aperitif.
- Serving Temperature: 6-8°C
- Alcohol: 5%
- First Year of Production: 1974
|Appellation(s)||Treiso, Neive, Neviglie|
|Annual Production||Between 7,500 to 9,000 9L cases|