Rizzi Langhe Nebbiolo DOC

Manual harvesting in small crates, in the first ten days of October. Fermentation and maceration in stainless steel vats at a controlled temperature not over the 30°C for a period of about 3 weeks. Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month. The wine then spends about 12 months in large Slavonian oak barrels before bottling.

Rizzi is the name of a hill in Treiso, one of the three communes that makes up Barbaresco, and it was to this hill that entrepreneur Ernesto Dellapiana returned in 1974, exchanging his life in Turin for the chance to farm his historic family estate.

Since then the vineyards have expanded to 44 hectares, including three hectares in the magnificent Pajorè cru, and the company is now run by Ernesto’s two children, Enrico and Jole. The winery is simple, with concrete tanks for fermentation and large oak casks for ageing.

The result: a traditional style with a modern sensibility, full yet delicate, and always expressing the magical floral perfume of Barbaresco.