Taliano Michele Barbaresco Ad Altiora 2002
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The farm was founded in 1930 with Domenico Taliano, but has much deeper roots. Domenico belongs in fact to a family of farmers known in the town with the nickname "Re Cit" which means "little kings", always dedicated to the work of the vineyard and the fields. Initially the vineyards are all included within the municipality of Montà, in the Bossola, Rolandi, Benna area; in the mid-seventies, under the guidance of his son Michele, the company grew towards the Langa, acquiring vineyards and a farmhouse in Montersino in the hamlet of San Rocco Seno d'Elvio in Alba, between the municipalities of Treiso and Barbaresco.
In the mid-90s the company was revived by changing its grape production and wine refinement methodologies: Michele's sons: Alberto in the first place, flanked, after several work experiences, by his brother Ezio, the company's oenologist.
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.