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Red, Flavourful, Soft, Medium/Full-bodied, 2010; Region: Piedmont.
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Alcohol Content: 13.5 %Aging: In barrels for 24 monthsSoil Type: Calcareous marlServing Temp: 18-20° C
Barbaresco is often referred as “The sister of Barolo”, comparing it to its more internationally recognized neighbour which is only 10 miles away. Many would see Barbaresco being a softer wines as compared to Barolo, thou there are some distinctive differences, in quality, they do share a lot of similarities. In fact, before Barbaresco was accepted as an appellation, most of the nebbiolo grapes were sold to Barolo producers, a testament that the quality of the fruits produced in Barbaresco is no less than that of its “brother”.
As compared to the Barolo region, Barbaresco tends to receive more maritime climate influence due to its further south location. This allows the nebbiolo grapes to ripen significantly earlier than in the Barolo region. Hence with riper grapes, maceration period (wine in contact with the skins to draw colour, tannin and flavour) is relatively shorter as well. This allows the wine to be more expressive in flavours and also softer on the tannins, making it easier for the wine to be drunk young.
The Taliano family has a long history of developing vineyards and hence in them a wealth of experience in viticulture and winemaking. It was when Domenico Taliano bought an estate in the 1930s located in Montà, Piedmont that the family started making their own wines. Over the years, the family grew from strength to strength and acquired multiple vineyards for expansion including San Rocco Seno d’Elvio in Barbaresco, which is now the land that produces their quality Barbaresco.
This dense garnet coloured Taliano Michele Barbaresco DOCG gives off perfumy notes of violets, fresh cherries, rose petals with hints of truffles, smokiness and spices. Rich on tannins and flavours yet display softness at the same time. Bright acidity and mineralty coupled with firm structure featured a very balanced wine that also finishes beautifully with fruit-driven sweetness.
For international food - recommended pairing with duck confit, meatball pasta, shepherd’s pie.
For local delights - recommended pairing with braised pig organs, roast duck, claypot rice.