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Barbaresco Ovello

Wines

This is literally where Barbaresco itself began.  At the top of the Ovello hill, above the Tanaro River, stands the pine tree that gives this estate its name — planted the day Domizio Cavazza’s son was born, on the very ground where the first wine ever labeled “Barbaresco” was made in 1894. The Vacca family has farmed this cru ever since.  Seventy-year-old vines, rooted in calcareous limestone laced with veins of white sand, climb the highest, coolest corner of the appellation. Nothing is rushed here: a long month on the skins, two full years asleep in oak, another year and a half resting in bottle before it’s allowed to leave the cellar.

The result is Nebbiolo at its most refined — dark cherry and crushed violets up front, black pepper and a whisper of tobacco underneath, all wrapped in silk. The tannins are firm but polished, the acidity bright, the finish long and faintly balsamic. Structured enough to outlive you, elegant enough to drink tonight.

Appellation: Barbaresco DOCG, Ovello Cru

Type: Red, dry

Varietal: 100% Nebbiolo

Vinous video featuring Renato Vacca (used with permission)

Wine Details:

Tasting Notes:
Color: Intense ruby red.
Bouquet: An edge of pomegranate with a soft scent of prune, wild forest berries, a note of mint and violets. Overall, intense and characteristic of the Ovello Cru.
Palate: Elegant flavor with good tannins, soft and silky, balanced with fresh acidity and an intriguing scent of balsamic. Dry and full-bodied.
Serving Suggestion: 16°-18° C (60-65° F).
Pairing: Beef, game and stews, including lamb, veal, rabbit, wild boar and deer.  Often combined with white truffle. Well paired with wild poultry as well as aged cheeses such as Parmigiano Reggiano or Castelmagno.

Vinyard Notes:
Vineyard: The Ovello Cru is on the top of hills above the Tanaro River right next to the Cantina del Pino. The elegance and intensity of this wine is conferred by the perfectly situated location of the vineyard at the top of the Cru.
Elevation: About 300 meters (1,000 feet) a.s.l.
Exposure: South-southwestern.
Soil: Calcareous limestone, with white sandy veins.
Area: 2 hectares/4.9 acres.
Viticulture: Average age of productive vines is 70 years old..
Plant Density: 3500 plants per hectare.

Winemaking Notes:
Harvested: Beginning of October.
Vinification:  At 26°C/78°F for 30 days on the skins during maceration. Malolactic process completed.
Fermentation: Spontaneous with native/indigenous yeasts.
Aging: 24 months in oak, followed by 18 months 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.