Barbaresco Nervo – 2018

Region: italy - piedmont


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.

The Wine

Vineyard Profile

The estate Nervo Cru, bordering Rizzi and Bernardot Crus, under the village of Treiso. Steep slopes and well-draining soil.

  • Altitude: 1015-1215 feet/310–370 meters
  • Exposure: South
  • Soils: White marl, clayey-calcareous, with sandy alternate layers
  • Vines Planted: 1967 – 2004
  • Vine Training System: Guyot
Harvest Notes
  • Hand harvested October 1 – 10 into small crates
  • Fermented for 3-4 weeks in stainless steel tanks at controlled temperature below 86ºF/30º C
  • Wine racked before 1 month malolactic fermentation
  • Aged 12 months in large Slavonian oak barrels
  • Aged 9 months in concrete vats
  • Bottle aged to 3 years after harvest
Winemaker's Notes

The Nervo cru’s steep topography makes farming more difficult but simultaneously improves drainage and the solar exposure for Barbaresco vines. These perfect microclimatic conditions and poor soil (white marl clayey-calcareous) give the wine density and exemplary finesse. The palate is mineral and earthy, with notes of raspberry, cinnamon and fresh mint. Weighty and linear tannins characterize the long finish.

Wine Summary

100% Nebbiolo; alcohol: 14.5%; steep slopes of the Nervo Cru at 1015-1215 feet/310–370 meters; grown in white marl, clay-calcareous soils, alernated with sand; hand harvested 1st ten days of October; fermented 3 weeks under 86ºF/30ºC, then 1 month malolactic fermentation in stainless steel tanks; aged in large oak barrels for 12 months, then concrete vats for 9 months; aged in bottle to 3 years after harvest.

Technical Information
  • 100% Nebbiolo
  • Alcohol: 14.5%
  • Total Acidity: 5.43 g/l
  • Residual Sugar: 0.66 g/l


94 Points

Aromas of licorice, camphor and pressed rose come to the forefront on this bold red along with whiffs of new leather. On the full-bodied palate, firm, refined tannins accompany red cherry, star anise, white pepper and the warmth of alcohol. Fresh acidity keeps it energized. Drink 2028–2033

Wine Enthusiast, April, 2022

17 Points

Soft ruby red. Exotic like the straight Barbaresco but spicier too. Intense red-cherry sweetness on the nose – you might even think this was a sweet wine until you taste it. A very firm grip, compact tannins, like the regular Barbaresco, but here the fruit is packed in the core of the wine, giving great balance, although it is all in embryo. 2024 – 2032

JancisRobinson.com, October, 2020

91 Points

The 2018 Barbaresco Nervo shows extra ripeness with aromas of dried strawberry or wild cherry, which is unexpected because this was a coolish growing season in Treiso. On the palate, the wine is short and simple really, with light tannins and good acidity. There’s just not that much intensity in this Nervo, but it still works fine with a side of fried eggplant, or the like, to assist you with the 15% alcohol content. 2023 – 2035

© Wine Advocate, June, 2021

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