Pale with brick rim.
On the nose wild strawberries, dried rose petals and earthy aromas and a classic tar note on the nose.
Very dry and super mouth-watering. Dusty grainy tannin around mouth and the upper lip. Even with such a firm structure the wine is lifted and elegant.
As it opens up there are more sour cherry fruit notes in the mouth with orange peel. It is perhaps beginning to fade a little but still a nice long lingering finish. Time to drink up.
A good wine friend organised a trip to Barbaresco this May to join the annual Tavola festival and taste the new release of the 2019 vintage. There is of course no better way to experience and fall in love with the wines of a particular place than to taste them in situ and you can find tasting notes and photos to make you envious, in our write up of the trip.
Our friend is a great fan of Italian wines but particularly loves the wines of Barbaresco favouring them even over the noble wines of Barolo. So here I thought it would be interesting to compare the wine making regions of Barbaresco and Barolo. Both prestigious they of course have many similarities but also a few key differences that give each a distinct character.
Barbaresco DOCG, lies in the heart of Piedmont, northeast of the Barolo DOCG. It is known for producing wines of finesse, elegance, and exceptional aging potential, exclusively from the Nebbiolo grape. While Barbaresco and Barolo share similarities, significant differences in climate, topography, and winemaking regulations distinguish the two appellations.
Climate and Topography
Barbaresco’s climate is continental with notable influences from the Tanaro River winding through the region and helping to moderate temperature extremes. Compared to Barolo, Barbaresco has a slightly lower elevation, typically between 200 and 400 meters above sea level, resulting in a milder microclimate. Nebbiolo ripens earlier here contributing to wines that are more approachable at a younger age compared to Barolo’s often more austere structure in youth.
On the rolling hillsides of the region many of the best vineyards face south or southwest, allowing optimal sunlight exposure, however variations in altitude and orientation create diverse terroirs across the region’s key communes: Barbaresco, Neive, Treiso, and a small portion of Alba.
Soils and Terroir
Barbaresco’s soils are primarily composed of marl, a mixture of clay, limestone, and sand. This composition is thought to result in wines with refined tannins and a more delicate structure than those of Barolo, which generally has a higher proportion of sandstone, contributing to its more powerful, tannic profile. The relatively fertile and compact nature of Barbaresco’s soils encourages a softer expression of Nebbiolo with floral, red fruit, and spice-driven aromatics.
Wine Laws and Grape Varieties
Under DOCG regulations, Barbaresco wines must be made from 100% Nebbiolo and undergo a minimum aging period of two years, with at least nine months in oak. Barbaresco Riserva requires at least four years of aging. This contrasts with Barolo, which mandates three years for standard wines and five years for Riserva, further reinforcing Barbaresco’s reputation for earlier drinkability.
Barbaresco vs. Barolo
Clearly both appellations produce amazing wines and the wine makers approach, whether traditional or modern also has a big influence, but Barbaresco’s wines are typically lighter in body, more perfumed, and approachable sooner than Barolo’s. Whilst comparatively more delicate they can still be very long lived and developing great complexity with time in the bottle.
Aged Barolo and Barbaresco live up to their international reputation but lesser known local varieties such as Arneis, Dolcetto and Barbera can be fantastic value in the hands of great wine makers.
Thirty-two guests attended this tasting, which was held at Giovanni Rana’s swish and airy new restaurant, in the Regents Place development on Euston Road. The tasting was designed to give an overview of the various wines of Piedmont. Most people have heard of Barolo (made from 100% Nebbiolo), arguably the region’s most famous wine and one that inspires wine buffs to launch into rapturous praise of its unique character, complexity and aging potential. But the region is also host to a range of other grape varieties that produce great value delicious drinking wines and the evening set out to show some of these too.
Rebecca Nightingale of Montforte Wines and Roger Barlow of Gerard Seel kindly introduced the region and presented the wines on the evening. The restaurant provided a superb selection of antipasti and some memorable pasta dishes that complimented the wines perfectly, proving just what food friendly wines these are.
The first wine sampled was a white Arneis from Roero by the fabulously named Gigi Rosso. This wine was fresh with a persistent lingering and unique flavour. Aromas of flowers and unripe pear, really very well balanced with a long finish. Lovely and very popular amongst the guests.
Round 1: Dolcetto (introduced by Rebecca)
Round 2: Barbera (introduced by Rebecca, contrasting oaked and unoaked)
Round 3: Barolo (introduced by Roger)
These lines were accompanied by a great range of pasta including pappardelle al ragù d’anatra (duck) and porcini ravioli, again proving how well these winds even in relative youth go with food.
Round 4: Style and Age – Barbaresco and Barolo
The final round of wines contrasted a Barbaresco with an older Barolo. Barbaresco wines are considered again to be more approachable more soft and feminine softer and less fiercely tannic. On the other hand Barolo is famed for the way it delivers a delicate cocktail of aromas and flavours once the tannin has reduced with age.
We finished the evening with a glass of Moscato d’Asti 2010, Santa Vittoria. Another white, lightly fizzy and sweet, but also fresh to cleanse the palate and end a hedonistic evening.
Kiran’s wines of the evening
Kiran’s best value wines
Must have for Kiran’s cellar
Contact
We visited some fine wineries in and around Barolo, many arranged by Roger Barlow of Gerrard Seel.
These included Paulo Scavino, Giacomo Conterno, Ascheri , Moccaggata and others.
We sourced the finest for our Piemonte tasting in June.
WanderCurtis Wine 