Nada Giuseppe Barbaresco Casot 2019
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Barbaresco Casot is the wine that has always represented Nada Giuseppe in substance and style. Elegant tannins with dark red fruit and persistent finish. The fruit is always present, flanked by spices, flowers and balsamic notes. Its best expression is after 6-8 years of bottling and increases over time to 25-30 years.
Try with grilled beef or sausage and roasted vegetables.
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Aromas reminiscent of chamomile, hay and minestrone soup carry over to the palate along with raspberry jam, crushed mint, licorice and a candied note. Smooth tannins provide support.
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On March 27, 1900, a forefather of Giuseppe Nada sealed a deal on a vineyard, orchard, and a small house on a steep hillside in the commune of Treiso. The vineyard was in the cru of Casot, and that forefather bought the parcel from a fellow by the name of Gaja.
In 1964 Giuseppe’s father, Antonio, made the risky decision to begin to estate bottle a part of his production, requiring him to invest in a small winery (he put it in the basement of that house on the Casot hillside). It was a prescient move: in 1966 the DOC of Barbaresco, named after one of the three villages in the appellation, became established.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.