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Adriano Marco e Vittorio Basarin Barbaresco 2012

Nebbiolo from Barbaresco, Piedmont, Italy
  • WS93
  • WE92
14% ABV
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  • WS93
  • WS94
  • WE90
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14% ABV

Winemaker Notes

Deep garnet red, with traces of orange that become more evident over the years. On the nose, this wine has a fresh fruit fragrance in the first months which evolves to spices with vanilla scent, violet and wild rose with age. Dry flavor of gentle robustness which reveals consistency and extraordinary aristocracy.

A great match for red meat dishes, wild game and seasoned cheeses.

Critical Acclaim

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WS 93
Wine Spectator
Sweet strawberry, cherry and currant fruit weaves throughout this elegant, intense Barbaresco. The structure is assertive, yet this stays fresh and vibrant on the long finish. Floral and leafy underbrush notes add depth. Best from 2018 through 2030.
WE 92
Wine Enthusiast
This opens with a subtle, refined fragrance of perfumed berry, rose, violet and a whiff of sweet baking spice. On the palate, notes of roasted herb, tobacco and white pepper add depth to the core of ripe dark cherry and crushed raspberry. Bracing but refined tannins provide the framework and need time to unwind.
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Adriano Marco e Vittorio

Adriano Marco e Vittorio

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Adriano Marco e Vittorio, Barbaresco, Piedmont, Italy
In the heart of the Langhe, in the San Rocco Seno d'Elvio area, the Adriano Marco and Vittorio farm produces wines that mirror the land. The company has been family owned for generations and makes wine using only the grapes grown on their property.

The family wine making tradition dates back to the early 1900s, when the grandfather, Giuseppe, a sharecropper, began cultivating vines. The tradition continued with his son Aldo. They acquired a small company, and together they began planting new vines.

In turn, his grandchildren, Marco and Vittorio, cultivated a love for their land and its fruits, expanding the company, making and bottling wine from their own grapes.

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Barbaresco

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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.

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Nebbiolo

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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 Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

VTC329843_2012 Item# 329843