Barbaresco DOCG Tre Stelle

Vini Barbaresco DOCG Tre Stelle

Barbaresco DOCG Tre Stelle

I terreni sono di origine marina dell’epoca terziaria, caratterizzati da marne bluastre addirittura affioranti, terre magre, calcaree e compatte. La stratificazione è fitta e complessa, ricca di sali minerali e di sorgenti naturali.

Il Barbaresco Tre Stelle è frutto della migliore esposizione di questa menzione geografica, uve Nebbiolo 100%. Grande carattere, indubbia finezza e femminilità insieme per un vino longevo e di sorprendente piacevolezza anche da giovane grazie alla trama tannica fitta, scattante e setosa.

Vitigno
Nebbiolo
Esposizione e altitudine
Sud/sud-ovest - 250/310m slm
Sistema e impianto
Guyot 4.400-5.000 ceppi/ha
Note sensoriali

Di colore rosso granato, eleganti note di rosa e violetta, frutti rossi di bosco, vena di fresca mineralità, tannino scattante e setoso. Finale di grande persistenza. Nebbiolo in tutta la sua bellezza.

Abbinamenti

Si abbina a selvaggina e formaggi erborinati, ma da giovane sa essere un compagno perfetto su ogni tavola.

Barbaresco DOCG
Foglie di vite

Barbaresco

Cru Tre Stelle

I terreni sono di origine marina dell’epoca terziaria, caratterizzati da marne bluastre (ad una profondità che varia da 1 a 3 metri), calcaree e compatte. La stratificazione è fitta e varia, ricca di sali minerali e di sorgenti naturali.
Abbinamenti

5 ettari

Altimetria

280 mt slm

Esposizione

nord-ovest

Foglie di vite
vedi su google maps

la vinificazione

Il vino, come il vigneto, va rispettato, anche nei tempi.

Il Barbaresco Tre Stelle nasce da quattro piccole parcelle di un unico cru (Tre Stelle).
La vendemmia è sempre fatta a mano, con grande attenzione al raccolto.

La pigiatura avviene meccanicamente, permettendo una lavorazione soffice, che espella i raspi integri e non schiacci i vinaccioli.

Le fermentazioni alcolica e malolattica, spontanee, avvegnono in vasche di acciaio. La macerazione con le bucce varia in base all’annata, tendenzialmente intorno ai 30/35 giorni con cappello semi-sommerso. In questa prima fase il vino si arricchisce degli elementi fondamentali: profumo, colore, tannini.

Tre Stelle - Vinificazione
Vinificazione

Successivamente il vino viene travasato in grandi botti di rovere non tostate, dove affina per circa 20/22 mesi.
Segue imbottigliamento, sempre in fase lunare calante.
Non si effettuano filtrazioni o chiarifiche, in modo da mantenere perfettamente integra la struttura del vino.

Un ultimo passaggio a riposare in bottiglieria, prima di essere etichettato e messo in commercio. Il vino, come il vigneto, va rispettato, anche nei tempi.

Vinificazione
Tre Stelle - Vinificazione

Riconoscimenti

Vedi tutti i premi
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Falstaff

2016

95/100

2015

94/100

2014

94/100

2013

93/100

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Ian D'Agata - TerroirSense

2018

93/100

2017

91/100

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Jancis Robinson

2019

17.5/20

2018

17/20

2017

17/20

2016

17/20

2015

17/20

2014

17+/20

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Robert Parker

2018

94/100

2017

94/100

2016

92-94/100

2015

91/100

2014

90/100

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Vinous

2017

91/100

2016

92/100

2015

93/100

2014

91/100

2013

90/100

2012

92/100

2011

93/100

2010

93/100

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The Wine Front

2019

96/100

2018

93/100

2017

93/100

2016

96/100

2015

91/100

2013

95/100

2012

95/100

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Wine Enthusiast

2018

94/100

2017

95/100

2016

96/100

2015

95/100

2014

90/100

2013

93/100

2012

92/100