Whilst overflowing with intense red fruit aromas on the nose and palate, this medium-bodied nebbiolo beauty from the Produttori also shows hints of white pepper and aniseed, complemented by bright tannins and fresh acidity.
Produttori del Barbaresco has a long and distinguished history and great wines have always been made here. Prior to 1894, Nebbiolo grapes were sold to make Barolo wine or simply labelled 'Nebbiolo di Barbaresco'. In 1894, Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident, created the first cooperative, the 'Cantine Sociali'. He gathered nine Barbaresco vineyard owners to make wine in the local castle that he owned. Cavazza understood that Nebbiolo from Barbaresco differed from Barolo and, for the first time, noted this on the wine label. The 'Cantine Sociali' was forced to close in the 1920s due to fascist economic rule.
In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village.
The Produttori del Barbaresco now has 50 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost a sixth of the vineyards of the area.
Grapes for the Langhe Nebbiolo are fermented in concrete vats, spending 24 days on the skins and stirred twice daily. The wine also benefits from malolactic fermentation. The vinification is complete after six months in large oak barrels.