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Barbaresco Riserva Rabajà 2014 Produttori del Barbaresco
Barbaresco Rabajà by Produttori del Barbaresco is a fine Italian wine that was born in the homonymous cru in Barbaresco, Rabajà is absolutely one of the most renowned of the denomination, famous for producing pleasant wines with ripe fruits and a harmonious persistence. Here Nebbiolo combines elegance and complexity as in few other areas, giving intense and long-lived wines that have always been sought after by wine lovers all over the world.
Barbaresco Rabajà is produced by the historic wine cellar of the Producers of Barbaresco, a cooperative winery founded in 1958 that today brings together 50 farmers. The winery is famous because it is the only one producing 9 different Barbaresco Docg reserves from 9 different Cru: Rabajà, Asili, Pora, Montestefano, Muncagota, Rio Sordo, Montefico, Pajé and Ovello. Over the years the Barbaresco Producers' cellar has become a reference point for lovers of Langhe wines and their bottles are the object of collection by enthusiasts from all over the world.
Barbaresco Riserva Rabajà Produttori del Barbaresco comes from a 4-hectare vineyard with a south-west exposure, between 240 and 300 meters above sea level, on a soil of calcareous clayey marl that gives a wine of great personality and structure. Fermentation is carried out in stainless steel tanks at controlled temperature with 4 weeks of maceration on the skins, then matures for 36 months in oak barrels and 12 months in bottle. In the glass the wine has a beautiful ruby red colour with garnet reflections, the nose is elegant and complex with aromas of cherry, raspberry, currant, small red fruits and light spices. In the mouth it is intense, full and harmonious with fine and elegant tannins. The finish is long and persistent with a discreet freshness.
Definitely a Barbaresco Rabajà among the best of the denomination, a reference point for other companies in the territory.
DENOMINATION: Barbaresco Riserva Docg
REGION: Piedmont (Italy)
GRAPES: 100% Nebbiolo
VINIFICATION: Fermentation takes place in temperature-controlled stainless steel tanks with 4 weeks of maceration on the skins, followed by 36 months of maturation in oak casks and 12 months in bottles.
