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
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
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 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.
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.
Riconoscimenti
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2015
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2014
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2013
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2018
93/100
2017
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Jancis Robinson
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2018
17/20
2017
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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
