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Pertinace

The Produttori del Barbaresco may be the most renowned co-operative in the region, but the Barbarescos of the Cantina Vignaioli in Treiso, with just 13 member growers (compared to 60+ for the Produttori), also offer noteworthy quality for the price, thanks to the talents of director/enologist Cesare Barbero, who also serves as sales manager. Vignaioli production of Barbaresco is now between 80,000 and 100,000 bottles per year, of which just over half is labelled by the cru (Marcarini, Nervo and Castellizzano). According to Barbero, Vignaioli has reduced yields since '96: its growers must now stay under 70,000 kilos of fruit per hectare. Since 1996, the wines have been made in stainless steel rotofermenters, in which the juice is drawn from the bottom of the tank and showered down onto the cap for a few minutes every four or five hours. Total maceration time generally lasts 10 to 15 days, after which a combination of barriques larger barrels and 50-hectoliter foudres are used to age the wines.x000D x000D Barbero rates '97 and '98 as very close in quality, and is especially high on the young '99s, which he describes as lush, broad wines, the highest in extract among the recent vintages.

From Focus on Barolo and Barbaresco (Nov 2000) by Stephen Tanzer

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1997 Barbaresco Vigneto Castellizzano

Color: Red

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