Description
Mario Giribaldi’s Barbaresco has a ruby colour with garnet highlights. The nose is dominated by a very distinctive floral aroma of wild rose, followed by raspberry and cinnamon. The firm tannins quickly give way to a lovely balance and initial development. Leather, tobacco, green tea leaves… the impressive finish is highly complex.
In the vineyard, in the cellar
The grapes for Mario Giribaldi’s Barbaresco come from vineyards situated within the municipality of Neive at an altitude of 350 metres. The soil consists of varied strata, predominantly marl-limestone, with a full south-facing aspect. 100% Nebbiolo from an Italian clone (Michet), trained using the Guyot method, with a planting density of 5,100 vines per hectare. Traditional vinification for twelve days, with daily pumping over and regular punching down, at a temperature of 30–35°C, to promote colour extraction. After five months in stainless steel vats, the wine matures for over two years in oak barrels. This is followed by bottle ageing.
Barbaresco, Barolo’s cousin
Barbaresco covers 500 hectares comprising three municipalities: Barbaresco, Neive, Treiso and part of the municipality of Alba. It is world-renowned for its white truffle, ‘Tuber Magnatum’. This small area ensures a certain consistency in soil, subsoil and climate. Wines from the municipality of Neive, for example, are recognised as the most tannic and powerful. Those from the municipality of Treiso, by contrast, are the lightest and most refined. The climate is continental but more moderate than in the Barolo region thanks to the proximity of the River Tanaro
As with Barolo, the king of Barbaresco grape varieties is Nebbiolo. Ageing lasts two years, including at least 18 months in barrels or casks. For Riserva wines, ageing lasts four years, including at least 18 months in barrels or casks. The colour of the wines is very pale, ranging from a youthful ruby to a brick-red hue. The characteristic aromas are dried rose, violet, red fruits, fennel and sometimes cinnamon. As they age, Barbaresco wines develop notes of dried flowers, leather and white truffle. On the palate, these are tannic wines when young but will become balanced after five years. They will then be refined, elegant and truly complex. Although similar in style to Barolos, it can be said that Barbaresco wines are closer to those from the Barolo and La Morra communes, which are more supple and fruity than those from the Serralunga valley: the latter being more taut.
What to eat with a Barbaresco from Mario Giribaldi?
Osso Bucco alla Milanese. Red meat in sauce. Italian-style stuffed mushrooms. It pairs perfectly with a traditional dish such as Vitello tonnato. Cheeses: cow’s milk tommes.
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