Winemaker Notes
Martinenga is a Barbaresco is a fine wine with meat, poultry, and aged cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Barbaresco Martinenga is utterly gorgeous in this vintage. The wine reveals the tell-tale mid-weight style of the house, but there is also surprising muscle behind the fruit. Sweet red cherries, roses, licorice, berries and spices are some of the notes that linger on the pure, sensual finish. Today the tannins come across as a touch potent, so a few years of bottle age seems wise. This is as graceful and elegant as Barbaresco gets. Anticipated maturity: 2012-2024.
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Wine Spectator
Delicate and balanced, with subtle strawberry and berry character on the nose and palate. Medium-bodied, with bright acidity, fine tannins and a fresh finish. Best after 2011. 1,920 cases made.
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.