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DOCG area for red wine in the Italian region Piedmont, The vineyards stretch over 500 hectares, which is divided into about as many parcels. The zone includes the municipalities of Barbaresco (over 50%), Neive and Treiso, and Alba with the San Rocco Seno d'Elvio subdivision in the province of Cuneo. Additionally possible geographical indications are Albesani, Asili, Ausario, Balluri, Basarin, Bernadot, Bordini, Bricco di Neive, Bricco di Treiso, Bric Micca, Cà Grossa, Canova, Cars, Casot, Castellizzano, Cavanna, Cole, Cottà, Currà, Faset , Fausoni, Ferrere, Gaia-Principe, Gallina, Garassino, Giacone, Giacosa, Manzola, Marcarini, Marcorino, Martinenga, Meruzzano, Montaribaldi, Montefico, Montersino, Montestefano, Muncagota, Nervo, Ovello, Pajé, Pajorè, Pora, Rabajà, Rabajà -Bas, Rio Sordo, Rivetti, Rizzi, Roccalini, Rocche Massalupo, Rombone, Roncaglie, Roncagliette, Ronchi, San Cristoforo, San Giuliano, San Stunet, Secondine, Serraboella, Serracapelli, Serragrilli, Starderi, Tre Stelle, Trifolera, Valeirano, Vallegrande and Vicenziana. These may preceded by Vigna at the label be cited.
As with the neighboring one Barolo the French oenologist Louis did Oudart Obstetrics. The one from him in 1862 at the winery Castello di Neive Dry-fermented wine from the Nebbiolo grape attracted international attention. At that time, however, the municipality of Neive was not yet part of the Barbaresco area, it only came into being in 1933. The first Barbaresco of this name, which was dry for the first time, was then pressed in 1890 by the oenologist Domizzio Cavazza (Director of the School of Viticulture in Alba) in Barbaresco. This can be considered as the birth of today's wine. From the 1960s, the famous winemaker Angelo wore Gaja most of all for the enormous increase in quality of the Barbaresco.
The DOC classification took place in 1966, the recognition as DOCG in 1980. From the mid-1980s, new techniques such as short fermentation times, shorter barrel aging times and barrique expansion were tested. The Barbaresco is 100 percent varietal of the variety Nebbiolo vinified. He is the one Barolo very similar and is also referred to as "Little Brother of Barolo" or "Wine of the Queen". The calcareous marl soil resembles the Tortonium of the Barolo areas of La Morra and Barolo. Due to the climate-related earlier grape ripeness it is compared to the Barolo but slightly milder, less robust and rich in alcohol and thus has a shorter life or storage life. But it is by no means lacking tannin and acid, The best age for Barbaresco is between five and ten years.
The Barbaresco has 26 months, including 9 months in wooden barrels, the Riserva 50 months of which 9 months matured in wooden barrel. Both wines must have a minimum alcohol content of 12.5% vol. Every year about three million bottles are produced. Piero Busso, Ca 'del Baio and Cascina Luisin are among the best-known producers. Castello di Neive, Pio Cesare, Ceretto, Cigliuti, Giuseppe Cortese, Fontanabianca, Gaja. Giacosa Bruno, La Contea, Lano, La Spinetta Marchesi di Gresy, Moccagatta, Montaribaldi, Fiorenzo Nada, Oddero, Giorgio Pelissero, Produttori del Barbaresco. Prunotto, Roagna, Rocca Albino, Bruno Rocca, Sottimano, Terrenostre and Veraldo. The best vintages are 1982, 1985, 1988, 1990, 1993, 1997, 1998 and 2000.