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Bersano Barbaresco Mantico 2008

Nebbiolo from Barbaresco, Piedmont, Italy
  • W&S90
  • WE90
14% ABV
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14% ABV

Winemaker Notes

Characterised by notes of morello cherry, it opens out into a crescendo of ribes, cocoa and violet, accompanied by gourdon. In the mouth, it confirms a great structure with a full and intense aftertaste, elegant tannins and a warm alcoholic note.

Critical Acclaim

All Vintages
W&S 90
Wine & Spirits
This wine is smooth and supple, wrapping its acidity in cushions of herb-scented tannins and dark truffle notes. It has a modern feel without being focused on fruit.
WE 90
Wine Enthusiast
Tight aromas of berry, tar, smoke and roasted hazelnut open this wine. It's linear, silky and long on the finish, with a fine quality of tannin.
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Bersano

Bersano

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Bersano, Barbaresco, Piedmont, Italy
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Located in the Asti region, Bersano is currently the largest privately held winery in Piedmont with 10 estates and over 230 hectares under vine in the best areas of Monferrato and Langhe. The winery was founded in 1907 by Guisseppe Bersano, and brought to prominence by his nephew Arturo in the 1950's and 1960's. In 1985, the Massimelli and Soave families purchased Bersano and immediately returned focus to the vineyards and restoring the quality of the wines which had languished under corporate ownership in the 70's and 80's. The result is bright, fresh, approachable classic wines in the traditional style produced under the steady hand of acclaimed winemaker Roberto Morosinotto.

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.

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.

SWS315008_2008 Item# 128511