Produttori del Barbaresco Barbaresco Ovello Riserva (1.5 Liter Magnum) 2016
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Ovello is the northernmost vineyard in the village of Barbaresco, higher on the sea level and dropping down to the river in a 300 feet, abrupt bluff. It is a relatively large area with a number of subzones with West and East exposure, all sharing a similar calcareous soils rich in clay. The extra clay and the cooler microclimate give the Ovello its exuberant and youthful quality in the fruit and its fuller body, which defines its distinctive personality. Explosive fruit on the palate and firm, sometime rough, tannins on the finish, these wines always bring a lot of joy to the palate and deliver powerful structure, that needs some years of bottle ageing to balance out. Domizio Cavazza had vineyards in Ovello (and Pora) when he started producing Barbaresco in 1894. It was also among the first 5 vineyards produced as single vineyard by Produttori in 1967.
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Robert Parker's Wine Advocate
With exactly 16,090 bottles made, the Produttori del Barbaresco 2016 Barbaresco Riserva Ovello is another stellar experience in this series of nine single-vineyard Riserva wines from Barbaresco's most successful wine cooperative. The Ovello is quite sharp and defined in terms of its aromas of wild cherry, dried violet and powdered licorice. Those mineral tones are very clear in this classic vintage. However, the Ovello finishes on a slightly softer note (compared to the Pajè) with a finer and more approachable tannin. The blended fruit for this cru is supplied by the Audasso, Cavallo, Cravanzola, Gonella, Grasso, Maffei, Odore, Sarotto, Unio, Vacca and Varaldo families.
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Wine Spectator
Opulent, this red combines cherry, plum, tar and tobacco flavors with a round profile. Menthol and wild herb accents emerge as do the muscular tannins on the finish. Overall, this is balanced and built for the long haul. Best from 2025 through 2043.
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Founded in 1958, the priest of the village of Barbaresco, recognizing that the only way small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. From its humble beginnings making the first three vintages in the church basement, Produttori del Barbaresco has grown to a 52 member co-operative with 250 acres of Nebbiolo vineyards in the Barbaresco appellation and an annual production of over 500,000 bottles. Its vineyards amount to almost 1/6 of the vineyards of the area. Each member is in full control of their land, growing Nebbiolo grapes with the skill and dedication they have honed over generations.
Playing a key role in elevating the quality level of Barbaresco over the years, Produttori del Barbaresco produces a simpler Nebbiolo Langhe, a Barbaresco blend and nine single vineyard wines produced in premier vineyards: Asili, Rabaja, Pora, Montestefano, Ovello, Paje, Montefico, Muncagota and Rio Sordo.
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.