100% Nebbiolo

Food pairings: brasata al Barolo (beef braised in wine), pan-seared duck breast with cherry-balsamic reduction, osso buco with gremolata (pictured above), wild mushroom risotto, agnoletti del plin, Castelmagno DOC (Piedmontese cheese), aged Parmigiano-Reggiano or Pecorino Toscano

Our most traditional-style Barbaresco is grown on the vineyards that surround the winery, and is aged – as in the past – only in big casks. It represents the elegance of Barbaresco at its very best, without flaunting the muscle of Nebbiolo.

Denomination: Barbaresco DOCG
Cru: Valgrande
Planting of vineyards: from 1967
Type of soil: bluish clayey-limestone marl
Position: facing west
Harvest: towards early October

Vinification and ageing

traditional stem-free on-the-skins fermentation for 7 to 15 days in steel at a controlled temperature. The wine matures for 24 months in casks made of Slavonian oak, and is then cellared for 6 months in the bottle prior to release.

Storing

already soft and elegant 3 years after the vintage, it continues to develop for up to 10-15 years. Cellaring recommended with the bottle lying down in the dark at a constant temperature.

The Green Experience

Cà del Baio winery respects the Green Experience discipline in the exercise of sustainable and eco-friendly viticulture.

The Green Experience was born in the hills of Langhe, in the UNESCO World Heritage site. It is a method to preserve the biodiversity and natural resources of the soil, to protect the value of Piedmontese production methods, and to safeguard the Langhe, Roero and Monferrato viticultural environment.

Green Experience vintners care for their vineyards through innovative and eco-friendly methods such as the diffusion of pollinating insects,planting of herbaceous and floral essences, and the strategic positioning of birds nests.

The 10 rules Green Experience vintners follow:

1.  Eco-friendly and sustainable viticulture and production
2. Preservation of biodiversity and the natural environment
3. Aesthetic protection of the natural landscape and the human interaction with it
4. Respect for the soil through agronomic solutions
5. Elimination of chemical weeding in the vineyards
6. Sowing of herbal and floral plants in the vineyards
7. Disseminations of useful pollinating insects
8. Strategic placement of bird nests to aid incultivation
9. Respect and honesty towards consumers
10. Transparency of controls and external certification