Barolo/Barbaresco Producers Flashcards
Giacomo Conterno
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Monforte d’Alba
—founded by Giovanni (passed away in 1934)
—Giacomo’s vision to make Barolo with exceptional aging potential.
-first bottling of Monfortino 1920
—made wine only with purchased fruit until purchase of Francia in 1974, from 1978, this vineyard has supplied both the Monfortino and the Cascina Francia bottlings.
—In 2008, second purchase ever the Ceretta cru, also in Serralunga d’Alba.
—Giacomo passed away in 2003, run by his son, Roberto.
-Considered the father of the classic Barolo style: grapes have extended maceration periods and are aged in large, old Slavonian oak botti.
—Monfortino bottling sees warmer fermentations, longer macerations, and longer ageing than Cascina Francia. Wines are organic.
- Francia (16 ha; monopole): Southwest-facing vineyard at 400 meters elevation. Purchased in 1974.
- Ceretta (3 ha): Planted to Nebbiolo and Barbera. Purchased in 2008.
- Arione (9 ha): Located south of Serralunga. Purchased in 2015.
- Barolo Monfortino: Inaugural vintage 1920.
- Barolo Cascina Francia: Inaugural vintage 1978.
- Barbera d’Alba Cascina Francia
- Nebbiolo d’Alba Ceretta
Produttori del Barbaresco
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Barbaresco
—cooperative founded by the town’s priest when he saw the economic need for small producers in the area to band together.
—one of the greatest coops in the world
—currently, there are 50 members of Produttori who collectively farm 100 hectares.
—in great vintages, they produce single cru wines from any of the nine single crus in their holdings: Asili, Rabajà, Pora, Montestefano, Ovello, Pajé, Montefico, Moccagatta, & Rio Sordo.
—traditional techniques, including a three week fermentation with maceration, followed by ageing in old oak Botti for up to three years.
- Barbaresco Rabajà: Inaugural vintage 1967.
- Barbaresco Montestefano
- Barbaresco Asili
- Barbaresco Pora: Inaugural vintage 1967.
- Barbaresco Ovello: Inaugural vintage 1970.
Bartolo Mascarello
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Barolo
—devout traditionalist; considered himself one of the self-proclaimed “last Mohicans of the old guard” in Barolo (along with Cappellano and Rinaldi).
—believed despite having vineyards in some of the best crus of Barolo, the most classic and complete Barolo was a blend of various sites.
—ferments with indigenous yeasts in concrete vat without the aid of temperature control.
—“cappello sommerso” is used, where the cap of seeds and skins is held within the fermenting wine (submerged cap) instead of punched down
—aged in old, large botti, including some made from chestnut.
Barolo
Barolo Riserva
Barbera d’Alba
Dolcetto d’Alba
Bruno Giacosa
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Nieve
—Originally, he made his reputation by sourcing fruit throughout Barolo and Barbaresco.
-was best known for his single vineyard Barbaresco’s, all made from fruit sourced from Santo Stefano, Montefico, Rio Sordo, Albesani, Asili, and San Cristoforo.
—estate bottling rise in the 1980’s, Giacosa purchased his own vineyards in Rabajà and Asili.
—1982 purchased the Falletto vineyard in Serralunga d’Alba, produces 2 bottlings from this vineyard, the Falletto and the riserva bottling, Rocche del Falletto.
—”Casa Vinicola Bruno Giacosa” appears on labels for wines that are made from purchased grapes.
—traditionalist, Giacosa has a 2-3 week maceration of Nebbiolo in temperature controlled stainless steel, followed by 3-4 years ageing in French Oak botti.
-Barbaresco Santo Stefano di Neive: Inaugural vintage 1964.
-Barbaresco Asili
-Barbaresco Rabaja
-Barolo Falletto
-Barolo Rocche del Falleto Riserva
Giuseppe Mascarello
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Castiglione Falletto
—attributes its high quality to techniques used in the vineyard, including green harvesting, reducing yields, and giving meticulous care to discard any imperfect berries & bunches.
—considered traditional but they do use the aid of modern technology, including a prototype fermenter, which reproduces a long fermentation in a controlled manner.
— employs long maceration and fermentations as well as aging in large, Slavonian oak botti for just over 3 years, bottle with no fining or filtration.
—have owned land in the Monprivato vineyard since the 1904, though it did not become a monopole property of Mascarello until 1991. (Boundaries still contested)
- Barolo Riserva Monprivato Ca’ d’Morissio
- Barolo Monprivato
- Barolo Santo Stefano
- Barolo Villero
- Barbera Codamonte
- Dolcetto Bricco
Angelo Gaja
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Barbaresco
—innovative thinking, both in the vineyard and cellar.
-responsible for bringing the practice of barrique ageing to Barbaresco in 1975
—planting the region’s first Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc of the 20th century.
—also considered a pioneer of single vineyard wines, and consequently, his wines are known for resonating with terrior and opulence.
—top red wines spend one year ageing in barrique, following by an additional year in large oak barrel. Wines are fermented in stainless steel.
-owns approximately 100 ha in Barbaresco and Serralunga. This does not include other vineyard holdings in Brunello di Montalcino or Bolgheri.
- Barbaresco
- Langhe DOC Costa Russi (1978)
- Langhe DOC Sori Tilden (1970)
- Lange DOC Sori San Lorenzo (1967)
- Langhe DOC Sperss (1988)
- Cabernet Darmagi
- Chardonnay Gaia y Rey (1984)
Vietti
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Castiglione Falleto
—one of the pioneers in single vineyard bottlings in Barolo, selecting fruit from specific vineyards and making selective site wines as early as the 1950’s.
—Alfred Currado is credited as the “father of Arneis”; grape nearly lost in the late 60s.
—Vietti’s labels have been adorned by local artists’ works since 1974.
—Depending on the wine, vinification techniques may veer more traditional or more modern.
—Lazzarito is considered their most modern in style, and is fermented in stainless steel and aged in French Barrique.
—Rocche, on the other hand, sees a slow and long fermentation followed by ageing for 31 months in Slavonian oak botti.
- Barolo Riserva Villero
- Barolo Brunate
- Barolo Lazzarito
- Barolo Rocche
- Barolo Castiglione
- Barbera d’Asti Tre Vigne
- Roero Arneis
Giuseppe Rinaldi
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Elio Altare
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Aldo Conterno
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Paolo Scavino
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La Spinetta
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Oddero
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Roagna
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Giacomo Borgogno
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