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Barbaresco DOCG Nervo 2021 Rivetto
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Barbaresco DOCG Nervo is 100% Nebbiolo grown 350 meters in Treiso, with exposure to the south (three-fourths of the vineyard is surrounded by the Mazzalupo forest, providing great biodiversity). The soils are Lequio (the oldest type of soil found in Piedmont), comprised of layers of marl and sand, cultivated organically.
The plot of Nervo appears in the municipal maps dated 1906, as evidence of presence of vineyard in this area in past times. The hill, in even more ancient times, was "protected" by anthropomorphic stones, depicting human faces, found among the rows of vines.
After the stalk and grape seeds removal and pressing, the natural fermentation takes place at controlled temperatures of 28-30° C in steel tanks. Maceration for 20 days, malolactic is completed. The wine is then bred in large Slavonian/Hungarian/Swiss oak barrels for 30 months.
Pale ruby red with orange tones - it appears stunningly clear and utterly beautiful to the eye. Clean and clear aromas of gorgeous forest fruits with high floral notes. Beautiful structure and finesse, with gently kicking tannins typical of the area. An absolutely gorgeous Barbaresco that seems ready now, but we're sure can be enjoyed for at least 10++ years.
"Treiso. Just mid ruby. Lifted, aromatic raspberry fruit on the nose. Fresh acidity and ripe red fruit on the palate with supple tannins. A hedonistic whole but with real zip and style".
17+/20 Walter Speller on jancisrobinson.com
"This wine opens with a medley of warmed fruits - boysenberries, wild strawberries, and raspberries - in a luscious compote. Notes of herbs, dried leaves, and flowers quickly add a juxtaposition to the lush fruit aromas. The palate is delightful, with juicy cherry-jam and mulberry-pie flavors, accented by nutmeg and clove. A touch of fennel leads to a finish adorned with light floral hints that lift the finish of the wine. Drink from 2026"
The plot of Nervo appears in the municipal maps dated 1906, as evidence of presence of vineyard in this area in past times. The hill, in even more ancient times, was "protected" by anthropomorphic stones, depicting human faces, found among the rows of vines.
After the stalk and grape seeds removal and pressing, the natural fermentation takes place at controlled temperatures of 28-30° C in steel tanks. Maceration for 20 days, malolactic is completed. The wine is then bred in large Slavonian/Hungarian/Swiss oak barrels for 30 months.
Pale ruby red with orange tones - it appears stunningly clear and utterly beautiful to the eye. Clean and clear aromas of gorgeous forest fruits with high floral notes. Beautiful structure and finesse, with gently kicking tannins typical of the area. An absolutely gorgeous Barbaresco that seems ready now, but we're sure can be enjoyed for at least 10++ years.
"Treiso. Just mid ruby. Lifted, aromatic raspberry fruit on the nose. Fresh acidity and ripe red fruit on the palate with supple tannins. A hedonistic whole but with real zip and style".
17+/20 Walter Speller on jancisrobinson.com
"This wine opens with a medley of warmed fruits - boysenberries, wild strawberries, and raspberries - in a luscious compote. Notes of herbs, dried leaves, and flowers quickly add a juxtaposition to the lush fruit aromas. The palate is delightful, with juicy cherry-jam and mulberry-pie flavors, accented by nutmeg and clove. A touch of fennel leads to a finish adorned with light floral hints that lift the finish of the wine. Drink from 2026"
