Produttori del Barbaresco Barbaresco 2015

Why is this Wine so Yummy?

The wines of Produttori del Barbaresco were my first introduction to Barbaresco. The good bit was being introduced to a producer that is now a staple in my cellar. The bad bit was all of the lesser Barbaresco I tried after that. They had set the bar high!

Barbaresco is often considered the poor cousin to Barolo. That it certainly is not! The benefit for us is the marketing hype around Barolo which is often deserved and sometimes not help keep prices of Barbaresco reasonable. Produttori produces what are undoubtedly some of the best value Barbarescos available today.

Just last week we had a 1996 Produttori del Barbaresco standard next to a 1996 Vietti Riserva Villero – in today’s money $75 vs $750. The Vietti was undoubtedly the superior wine, but, gee the Produttori held it’s own for a wine of the comparative price.

Aldo Vacca has deftly brought the Produttori del Barbaresco into modern times while making subtle changes to farming and winemaking yet maintaining the traditional style that has made this coop so adored by its rabidly loyal fan base. The changes at Produttori have been gradual to the degree they aren’t always so noticeable, but they are there. No one knows every nook and cranny of Barbaresco better than Aldo Vacca, but Vacca has also proven to be incredibly wise in making choices that have positioned the Produttori for much continued success in the future. I can’t think of too many wines that deliver this much pleasure and value. Antonio Galloni

The 2015 Vintage at Produttori del Barbaresco

The 2015 vintage early snow falls provided the soil with an excellent supply of water. Combined with mild spring temperatures from February on, this factor brought forward the vegetative cycle, which meant that bud break was earlier than in 2014, and the same can be said for flowering, which began towards the end of May and was followed by an excellent berry set.

The season continued with a series of rainfalls between the end of May and the first ten days of June. From the second half of June throughout the month of July, there was no rain and temperatures stabilized well above-average, maximum temperatures during July often peaked at around 40°C, with averages substantially above 30°C.
However, the vineyards were in no way stressed by the heat, thanks to the plentiful water supplies which had accumulated during the early months of the year.

The climatic conditions recorded at the beginning of the summer laid the foundations for the ripening of the grapes about ten days earlier than in the previous vintage, but in line with what we could call a “normal” year for this new millenium. Thanks to the warm and dry conditions, no health issues was registered for the Nebbiolo vines, the vintage can in fact be recorded as one of the very best of recent years on this aspect, with no particular protective measures needed to be taken to control diseases or stress in the vineyards.

By mid-August weather changed significantly with cooler conditions. First week of September was ideal with warm days and cool nights, second week brought some rain and warm, humid conditions while third week got back on the right trasck with brisky mornings and dry , warm days. Overall the September climatic pattern allowed for an impressive accumulation of polyphenols. The excellent quality of the tannins emerging on analysis will certainly ensure elegant, long-lasting wines with good structure.

The Nebbiolo ripened perfectly and harvest at the Produttori del Barbaresco started on September 26th, ending on October 7th , under good condition. The sugar content settled at average potential values of around 14–14.5% vol., while the acidity was perfect for Nebbiolo (6.5 g/l). With the ripening data at hand, the great balance that clearly emerges in the technical parameters goes well beyond the numbers, promising wines of great balance, ripe fruit and powerful, balanced structure.

A truly great wine, full bodied and with a possibly very wide drinkability window, similar in style to the 2011 vintage.

A bit about Nebbiolo

Nebbiolo is an incredibly challenging grape variety to grow, make, and, as a consumer, sometimes, to drink and understand.

The name incorporates ‘Nebbia’ or cloud. Driving the vineyard clad hills of Barolo or Barbaresco in Piemonte (at the foot of the mountain), you’ll often find yourself immersed in clouds! A function of the topography and the region being surround by mountains on three sides.

Nebbiolo wines tend to focus more on what we call secondary characters, earthy, truffles, violets, woody herbs, tar. The texture / mouthfeel is a hallmark of Nebbiolo. They can be extremely tannic demanding rich food to balance them, and time in the bottle to soften. No matter the quantity of tannin, the best Nebbiolo wines will always have incredible quality, depth and length of tannin.

The bunches and berries are much larger than most of the French varieties. The colour of Nebbiolo wines can range from deep and dark to rusty tap water! Yet, a pale colour is often no indicator of the depth of flavour or quality of the wine.

A bit about Barbaresco

The area of Barbaresco is only 10min from Barolo, the difference in soil and weather can mean one may have a great year whilst the other is average.

Barbaresco DOCG regulations allow for wine to be released a year earlier than Barolo. Angelo Gaja, perhaps the most famed producer of Barbaresco, has largely chosen to ignore DOCG regulation in the pursuit of excellence. There is perhaps a question over whether marketing or tending of the vineyards and wines is the reason behind their cult status.

Whilst Gaja has been in the limelight wineries like Roagna and Produttori del Barbaresco have been quietly going about the business of making some of the best value Nebbiolo’s available today.

There is no doubt that the great Barbaresco’s are every bit as good as the great Barolo’s.

As a generalisation, Barbaresco tends to be less tannic and more approachable as younger wines. This has absolutely no impact on the ability of Barbaresco to age.