The vineyards La Cascina, Il Bricco and San Stefanetto belong to the Pio family at Treiso.

Fermentation takes place in stainless steel, at controlled temperatures, with maceration on the skins for 20 days.

Aging lasts 28 months in small oak barrels and oak casks from France: about 35% in small barrels and 65% in casks of 20 to 50 hectolitres. Then finally, six months in bottle.

Additional tasting notes

Color : ruby red with purple highlights.

Nose : aromas very fine, noble and elegant. Ripe fruit, tobacco, liquorice.

Mouth : round and elegant. Good structure and concentration. The tannins are present but not imposing.

Alcohol level : 14.0%

Winemaking : Aging lasts 28 months in small oak barrels and oak casks from France: about 35% in small barrels and 65% in casks of 20 to 50 hectolitres. Then finally, six months in bottle.

Food pairing : Red and white meat, dishes with truffle, saddle of venison, rabbit with polenta, cheese

Aging potential : 10 to 15 Years

Robert Parker : 91 : outsanding

Robert Parker

"The 2013 Barbaresco sees fruit sourced from four separate vineyard sites across the appellation. The wine is aged in a combination of small and large oak barrel and is released one year later than its peers. Those extra 12 months of bottle aging have done a lot to improve the wine's integration and elegance. It also gives the wine more immediate appeal. In fact, this Barbaresco is ready to drink pretty much out of the gate. The mouthfeel is silky and soft and the bouquet offers a continuous stream of small fruit, cherry and licorice aromas."