Barbaresco Docg Basarin

VINEYARDS: The southeast-facing, sun-drenched vineyard is situated in Neive Elevation: 300
metres above sea level

VINES AND SOIL: 5.2 hectares: vines average 20 years of age on Sant’Agata marl (marl layers
with silt and clay content)
GRAPE VARIETY: Nebbiolo
HARVEST: Hand-picked around mid-October
VINIFICATION: Freshly-harvested grapes are destemmed and crushed. Fermentation is
spontaneous in stainless steel tanks at 27°-28° C. Maceration with submerged head lasts about
3 weeks. Malolactic fermentation in steel tanks is spontaneous. The wine is naturally
cold-stabilised. The first elevage is for approximately 12 months in large oak barrels (30 hl-50 hl).
The wine is bottle-aged for about a further 9 months.
PRESENTATION: Available formats: 0.75 l and 1.5 l and 3 l.
Alcohol content 13.5%-15% by volume Vivid garnet red veering to orange as the wine evolves.
Violet and rose hip with inebriating note of spices, licorice, jam and powder. Dry and aristocratic
with pleasing, harmonious tannins; elegantly muscular, revealing great texture 

WHEN: “...[the] sanguine expectation of appiness which is

happiness itself” Basarin is partial to a little patience (up to 15
years) to fully develop its ouquet, gently soften its tannins and
find its perfect balance to become the prince of Barbaresco.

HOW: Store away from light in a dry place at a constant
temperature below 20° C. Serve at 18°-20° C in a
large-bowled (Barbaresco) glass, possibly with a flared rim to
fully release the intense and complex nose. We recommend
opening the bottle at least an hour before serving.

CLASSIC PAIRING: Game is suggested to fully enjoy its
purity: the classic pairing par excellence is civet of wild
boar. Duck ragoût with tagliatelle? Would you like some
cheese? Castelmagno and aged Grana Padan.

UNUSUAL PAIRING: We invite you to try a licorice-infused
steak with Tropea onions. Experiment and pair it instead
with a dessert: a rose cake or a zabaglione al Barbaresco.