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Barbaresco

Wines

Atop the Ovello hill stands a towering pine, planted in 1886 to mark the birth of a son. That tree gave this estate its name — and it still watches over the exact parcel where Domizio Cavazza vinified the first wine ever labeled “Barbaresco,” in 1894. This is not folklore. This is provenance.

The Vacca family has farmed these slopes since the 1920s, but it took until 1997 for Renato Vacca to step out from the Produttori del Barbaresco cooperative and bottle under his own name. A blend of the estate’s three historic crus — Ovello, Albesani, and Gallina — this is 100% Nebbiolo, fermented partly with whole clusters, then aged 24 months in large Slavonian botti. Traditional in method, precise in execution.

The nose is classically perfumed: rose petal and dried iris root over cassis and dried cherry, with orange peel, sage, and a savory whisper of black truffle. On the palate, a lean-to-midweight frame carries firm, structured tannins and bright acidity — reticent in youth, built for the cellar, and capable of real transformation with 8–10 years of age.

Appellation: Barbaresco DOCG

Type: Red, dry

Varietal: 100% Nebbiolo

Wine Details:

Tasting Notes:
Color: Light to medium ruby red, with garnet reflections developing with age.
Bouquet: Perfumed and nuanced — cassis and dried cherry paired with an important floral character of rose potpourri and iris root. Spring flowers, sage, and savory spice, with hints of black truffle and orange zest emerging with air.
Palate: Elegant and polished, gliding across the palate with a lean to midweight mouthfeel. Red berry fruit and orange zest are framed by notable, well-integrated tannins and balanced acidity. Structured yet graceful, built for the long haul.
Serving suggestion: It is best served at 16°-18° C (60-65° F).
Pairing: Pairs beautifully with braised beef, veal, and truffle-forward dishes. Also excellent with aged cheeses, mushroom risotto, and traditional Piedmontese fare like brasato al Barolo or agnolotti.

Vinyard Notes:
Vineyard: Located high in the hills overlooking the Barbaresco Tower, the village and the Tanaro River. Langhe sub-region.
Elevation: About 300 meters (1,000 feet) a.s.l.
Exposure: South, southwest exposure.
Soil: Calcareous marl limestone.
Viticulture: Average age of productive vines is 40 though they range in age from 35 to 70 years old.
Total Surface: 2 hectares/4.9 acres.

Winemaking Notes:
Harvested: Beginning of October.
Vinification: Vinified at 26°C/78°F for 30-40 days on the skins during maceration. Malolactic fermentation complete.
Stabilization: Natural with no filtering of the wines.
Aging: 2-years in oak, 1-year in bottle before release.
Cellaring: Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 20-30 years.