Produttori del Barbaresco Barbaresco Ovello Riserva 2008
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Winemaker Notes
Pairs well with fresh egg pastas, risottos, white meats, red meats, venison and cheeses.
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Robert Parker's Wine Advocate
The Produttori’s 2008 Barbaresco Riserva Ovello is a reference point wine for the village, even if, in truth, Ovello is a fairly diverse zone with many exposures. Firm, steely tannins support a core of expressive fruit in this vibrant, energetic Barbaresco. The 2008 is going to require considerable patience, but it is striking, even today. Sweet floral notes reappear on the vivid, utterly breathtaking finish, adding lift, precision and vibrancy. This is a stunning wine from the Produttori. The style is built on tension, energy and focus; in other words, all the qualities Ovello is known for. Anticipated maturity: 2018-2048.
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Wine & Spirits
Produttori's members control 16 of the 21 acres of Ovello, a southwest- and west-facing cru that produced a quiet Barbaresco in 2008. The meaty tannins hint at high tones of mushrooms and vibrant cherry scents, with powerful fruit tones riding underneath. This is approachable after several hours in a decanter, and will benefit from cellar time.
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Wine Spectator
The bright cherry core is surrounded by tobacco and spice in this well-structured red. Tightens up, but ends with a sweet and savory licorice chewiness.
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Founded in 1958, the priest of the village of Barbaresco, recognizing that the only way small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. From its humble beginnings making the first three vintages in the church basement, Produttori del Barbaresco has grown to a 52 member co-operative with 250 acres of Nebbiolo vineyards in the Barbaresco appellation and an annual production of over 500,000 bottles. Its vineyards amount to almost 1/6 of the vineyards of the area. Each member is in full control of their land, growing Nebbiolo grapes with the skill and dedication they have honed over generations.
Playing a key role in elevating the quality level of Barbaresco over the years, Produttori del Barbaresco produces a simpler Nebbiolo Langhe, a Barbaresco blend and nine single vineyard wines produced in premier vineyards: Asili, Rabaja, Pora, Montestefano, Ovello, Paje, Montefico, Muncagota and Rio Sordo.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.