Produttori del Barbaresco Barbaresco Riserva Asili 2009
Nebbiolo from Piedmont, Italy
Ruby red in color with a bouquet of refined red fruits, complex and refined with full-body, rich tannins and long finish. Serve this wine with risottos, white meats, cheeses and egg pasta dishes.
Wine Spectator - "This rich version is full of cherry and berry fruit, with tobacco and leather hints. A traditional style, presenting dry tannins on the finish. Best from 2016 through 2028."
Vinous / Antonio Galloni - "The 2009 Barbaresco Riserva Asili blossoms on the palate with lovely depth and richness. The fine Asili tannins are there, as the fruit shows its depth and roundness. The style is soft, supple and generous. The suave Asili personality comes through, but the pure excitement of the best vintages proves to be elusive. A generous, caressing finish rounds things out nicely."
International Wine Cellar - "Good bright medium red. Red fruits, dried flowers, wild herbs and truffley underbrush on the complex, showy nose. Gives a strong impression of extract on entry, then shows excellent tension and vinosity to its concentrated fruit and earth flavors. A step up in density from the foregoing wines. Tactile and gripping for the year, with a bright future.
Rating: 91+ Points"
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Produttori del Barbaresco Winery
Before 1894, Nebbiolo grapes were sold to make Barolo wine or simply labeled Nebbiolo di Barbaresco. But in 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the Cantine Sociali, by gathering together nine Barbaresco vineyard owners to make wine in the local castle that he owned. He understood well the differences between the same grape, the Nebbiolo, grown in the different areas of Barolo and Barbaresco and, for the first time, recognized it on the wine label. The Cantine Sociali was closed in the 1930s because of fascist economic rules. In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, then in the winery built across the square where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village. View all Produttori del Barbaresco Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsMedium bodied with silky tannin and a long finish, ripe red fruits on the nose. Serve with risottos, egg pastas, ...Ruby red in color with a ripe red fruit bouquet with a hint of herbaceous quality underneath the red fruit. ...
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.