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Cantina del Pino Barbaresco 2005

Nebbiolo from Barbaresco, Piedmont, Italy
  • W&S94
  • WE91
  • WS91
14% ABV
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14% ABV

Winemaker Notes

100% Nebbiolo grapes grown in the hills above Barbaresco. Delicate perfume with aromas of dark cherry and black pepper and a hint of tobacco from a fine cigar. Elegant and full ripe with intense fruit and wonderful structure and balance. Aged two years in oak and one year in the bottle, this wine is drinking very well now and will age for many years.

Critical Acclaim

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W&S 94
Wine & Spirits
Ovello is a steep Barbaresco cru where Renato Vacca farms ten acres of nebbiolo in a mix of limestone and sand. He blended about 50 percent of Ovello into his '05 normale (the rest comes from vineyards in Starderi, Albesani and Gallina), and you can feel the influence of the soil in the wine's iron-hard structure. Those tannins are initially binding, and it's only after a day that sweeter cherry and rose flavors emerge. It develops into a seamless Barbaresco, with high acidity brightening its luxurious texture. You'll want to hang on to this wine for a decade or more.
WE 91
Wine Enthusiast
Here's a soft and supple Barbaresco from winemaker Renato Vacca that ups the ante in terms of intensity, texture and pulpy density. The aromas are ripe and fruit-forward, focusing mainly on soft cherry and creamy vanilla. Yet, the wine's tight tannins and bitter cranberry aftertaste reminds you that this is a true Barbaresco.
WS 91
Wine Spectator
Very attractive aromas of crushed blackberry, mineral and spices follow through to a full body, with chewy tannins and a long finish. Structured and rich. Well-crafted.
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Cantina del Pino

Cantina del Pino Adriana Vacca

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Cantina del Pino Adriana Vacca, Barbaresco, Piedmont, Italy
Our winery in Castiglione Falletto, the heart of the Barolo area, is the center of vinification for the grapes, which we produce on our four estates. Each one a cru accurately selected from the exposures most profoundly given to vine growing among the hills of the Langhe. The experienced choice of the land, the passionate care of the vineyards, as well as the careful selection of grapes during the harvest allow us to have at our disposition approximately 300.000 kg. of splendid grapes each year. We believe that this, together with our rigorous respect for local wine making tradition and 40 years of enological experience, guarantee an outstanding result for each wine we produce.

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.

GUSBARBARESCO_2005 Item# 128406