Barbaresco is one of the great wines of Piedmont, worthy of acclaim.

Produced exclusively from Nebbiolo, the region includes the towns of Barbaresco, Neive, Treiso and a small part of Alba, and covers approximately 500 hectares.

Barbaresco emerged in the 1960s with its elegance, aromatic intensity, full body, fine mouth feel, and long pleasant aftertaste. It was invented by professor Domizio Cavazza in 1890s; he succeeded in producing a completely dry wine as the one Louis Oudart had back in 1840s for Barolo.

Barbaresco remained in obscurity until Giovanni Gaja and Bruno Giacosa demonstrated how delightful this wine can be in the hands of caring winemakers. That was in 1960s, and now some Barbarescos fetch as high and sometimes even higher prices than Barolos.

The soil of Barbaresco is fundamentally a calcareous marl of the Tortonian epoch and yields soft, aromatic fruity wines akin to those of the towns of La Morra and Barolo.

Barbaresco was granted DOCG (the highest quality status according the Italian wine laws) status and must have a minimum of 12.5% alcohol, barrel aged for a minimum of three years and one more in bottle before release.

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