Barbaresco 'Nubiola', Pelissero, Langhe

An expressive Barbaresco with appealing notes of sweet red fruits, classic floral and dried herbs through to a velvety palate with a slightly dry finish. 

Producer Note

The Pelissero family has been dedicated to farming and agriculture in the Langhe region, for generations. Based in Treiso, they are located in the heart of the Barbaresco DOCG production area. Since 1960, when Luigi Pelissero first bottled their estate wines, they have been producing Piedmont wines that authentically express the fine nuances of Italian varieties such as Nebbiolo, Barbera and Dolcetto. Luigi’s son, winemaker Giorgio joined the winery having completed his oenology studies and following in his father’s footsteps he has embarked on a journey of continual improvement and research in their 42-hectare vineyard and in the cellar. The vines, which flourish in the distinctive sandstone and blue marl soils, are sustainably cultivated and certified by SQNPI. Giorgio deftly crafts wines with rich flavours and wonderful typicity. 

Vineyard

The Nebbiolo grapes for this blend come from six small parcels scattered over the villages of Treiso, Barbaresco and Neive in the Barbaresco DOCG. The vineyards face east, south and west, depending on the parcel and are planted at an elevation of 200 to 400 metres. The vines are Guyot trained and were planted between 1980 to 2004 at a density of 5,000 vines per hectare. Generally speaking, the terroir is made up of layers of standstone and blue marl, which is derived from an ancient seabed which flowed under the vineyards millions of years ago. The Tanaro River flows through the midst of these hills, influencing the microclimate giving rise, to the signature autumnal fogs of the Langhe. The name for this wine ‘Nubiola’ comes from the historical treaty of agriculture dated 1330 “De Ruralium Commodorum”, where Pier Dè Crescenzi (a jurist of Bologna) mentioned one of the best-known vines at that time describing it as a ‘a sort of black grape called Nubiola…wonderfully vinous and adapted for wine making.’ Today, that grape is known as Nebbiolo.

Winemaking

Fermentation took place with wild and selected yeasts in temperature-controlled stainless steel tanks, with lees stirring to impart complexity and texture. The wine was aged in wood for 22 months, in a combination of small barriques and large 50-hl oak casks; the proportions vary with the vintage to allow the Nebbiolo characteristics to be fully expressed. Bottle-aged for a minimum of 12 months, prior to release.

Tasting Note

An expressive Barbaresco with appealing notes of sweet red fruits, classic floral and dried herbs through to a velvety palate with a slightly dry finish typical of Nebbiolo.

Grape 

Nebbiolo 100%