The Barbaresco di Produttori del Barbaresco originates from various vineyards within the denomination (the cooperative winery currently has 110 hectares and 55 contributors). The soils are generally clay-limestone with sandy streaks. Vinification is carried out traditionally: fermentation in steel tanks with one month of maceration, pumping over twice a day (wetting the cap with the liquid part of the mass extracted from the bottom of the tank), followed by malolactic fermentation. Aging takes place in 50-hectoliter oak vats for 24 months and then in bottles for 6 months before being released on the market.

BARBARESCO PRODUTTORI DEL BARBARESCO: TASTING

The extracted wine of the Producers of Barbaresco di Produttori del BarbarescoBarbaresco presents itself with a garnet color and lively ruby reflections. The nose is typical, with notes of violet, wild strawberries, pepper, cloves, menthol balsam, and undergrowth. The palate is warm and vibrant, with well-present tannins. Ideal to pair with a tasty braised beef cheek with chanterelles and mashed potatoes, or with the ever-beloved filet mignon with green pepper sauce.