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Barbaresco DOCG 2010

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£26.99

Quick Overview

Bottle Volume 750ml


Barbaresco is a dry, elegant, full-bodied red wine, rich in tannin, with a very complex nose. At maturity, when it has fully developed for a few years, it reveals aromas of dry flowers, violets, white truffles, anise and more. In its youth it is closed in the mouth with nice, fruity aromas and a spicy, tannic finish. At maturity, the complexity of flavors opens up and the finish becomes smoother.

AM Barbaresco 2010

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  • AM Barbaresco 2010

Details

Barbaresco

Barbaresco is made from 100% Nebbiolo grapes and is grown in the DOCG Barbaresco district. Nebbiolo, which has been cultivated (or grown) since the 13th century in the Piedmont region of Italy, is a late maturing grape, very sensitive to different soils and climate and has a complex and fascinating range of flavors. Nebbiolo is the grape of Barolo as well as Barbaresco.

Barbaresco is a dry, elegant, full-bodied red wine, rich in tannin, with a very complex nose. At maturity, when it has fully developed for a few years, it reveals aromas of dry flowers, violets, white truffles, anise and more. In its youth it is closed in the mouth with nice, fruity aromas and a spicy, tannic finish. At maturity, the complexity of flavors opens up and the finish becomes smoother.
Traditionally drunk with game, meat, fowl, polenta, fonduta and white truffle dishes of the Piedmont, Barbaresco is a rich complement to many foods. The wine is long on the palate and, once opened, a bottle can be drunk over the course of three or four days. The best serving temperature is around 18°C (65°F).

Dolcetto D'Alba Balun

With its deep Piedmont roots the Balun has a strong personality, quite dry and not sweet as its name implies; simple but not one-dimensional, it forms an intrinsic part of our agricultural tradition. It displays a bright ruby red colour with a characteristic purple rim, and offers up aromas of violet, blackcurrant and cherry. It invariably accompanies traditional dishes, especially hors d’oeuvres, soups and light main courses.

Growing area:: Alba (CN)
• Vine variety: Dolcetto 100%
• Average planting year: 1961
• Yield: 8 tonnes/ha; 2 – 2,5 kg per vine
• Average vineyard altitude: 350 m slm
• Harvest: manual, mid September
• System of breeding: guyot
• Vinification: crushing and destemming is followed by maceration in contact with the lees. Clarification and final fermentation is performed in stainless steel vats at controlled temperature
• Fermentation temperature: 24 – 26 °C
• Fermentation time: for 6 – 8 days
• Ageing: 12 months in large used oak barrels
• Ageing potential: 5 - 6 years
• Optimal serving temperature: 16 – 17°C
• Cellar ageing: keep the bottles free from light and sudden temperature spikes

GAVI docg

Colour: light straw-yellow.
Bouquet: flavours of white camomile flowers,
ripe peach and citrus fruits.
Mouth feel: elegant and smooth on the palate
with balanced components and a pleasant acid note.


Great for a fresh aperitif, matched nicely with fish and shellfish.

Additional Information

Description

Barbaresco

Barbaresco is made from 100% Nebbiolo grapes and is grown in the DOCG Barbaresco district. Nebbiolo, which has been cultivated (or grown) since the 13th century in the Piedmont region of Italy, is a late maturing grape, very sensitive to different soils and climate and has a complex and fascinating range of flavors. Nebbiolo is the grape of Barolo as well as Barbaresco.

Barbaresco is a dry, elegant, full-bodied red wine, rich in tannin, with a very complex nose. At maturity, when it has fully developed for a few years, it reveals aromas of dry flowers, violets, white truffles, anise and more. In its youth it is closed in the mouth with nice, fruity aromas and a spicy, tannic finish. At maturity, the complexity of flavors opens up and the finish becomes smoother.
Traditionally drunk with game, meat, fowl, polenta, fonduta and white truffle dishes of the Piedmont, Barbaresco is a rich complement to many foods. The wine is long on the palate and, once opened, a bottle can be drunk over the course of three or four days. The best serving temperature is around 18°C (65°F).

Dolcetto D'Alba Balun

With its deep Piedmont roots the Balun has a strong personality, quite dry and not sweet as its name implies; simple but not one-dimensional, it forms an intrinsic part of our agricultural tradition. It displays a bright ruby red colour with a characteristic purple rim, and offers up aromas of violet, blackcurrant and cherry. It invariably accompanies traditional dishes, especially hors d’oeuvres, soups and light main courses.

Growing area:: Alba (CN)
• Vine variety: Dolcetto 100%
• Average planting year: 1961
• Yield: 8 tonnes/ha; 2 – 2,5 kg per vine
• Average vineyard altitude: 350 m slm
• Harvest: manual, mid September
• System of breeding: guyot
• Vinification: crushing and destemming is followed by maceration in contact with the lees. Clarification and final fermentation is performed in stainless steel vats at controlled temperature
• Fermentation temperature: 24 – 26 °C
• Fermentation time: for 6 – 8 days
• Ageing: 12 months in large used oak barrels
• Ageing potential: 5 - 6 years
• Optimal serving temperature: 16 – 17°C
• Cellar ageing: keep the bottles free from light and sudden temperature spikes

GAVI docg

Colour: light straw-yellow.
Bouquet: flavours of white camomile flowers,
ripe peach and citrus fruits.
Mouth feel: elegant and smooth on the palate
with balanced components and a pleasant acid note.


Great for a fresh aperitif, matched nicely with fish and shellfish.

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