Bersano Barbaresco Mantico 2005.

This is again a hit from Bersano. This wine tastes of fresh red fruits with the power of a Barbaresco and a long and absolutely beautiful finish. The wine has elegant tannins and a warm alcoholic note.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Morten – E-mail

Barolo and Barbaresco, are the two most important red wines and the crowning jewel wine region of Piedmont, in the northwest, celebrated vintage 2004 claiming it to the best yet. Both regions enjoy a worldwide reputation for their monovarietal (nebbiolo exclusively) vinted from this capricious grape.

This indigenous grape tastes only at its best if and when grown in the volcanic soils of this region coupled with the unique (cool) climate. Growers planted nebbiolo elsewhere in Italy (Lombardy), California, Australia, New Zealand, and even in Ontario, but to date no one has been able to duplicate the aromatic delicacy and textural strength of this unique grape variety.

Of the two, Barolo ages better, longer and offers more flavour and depth. Barbaresco’s quality has been improving gradually over the last 20 years. The biggest proponent and price leader of Barbaresco is Angelo Gaja whose wines have captured the imagination of serious and well-heeled wine consumers.

Barolo long considered to be the “King of wines, and wine of kings” is a relatively small region (1400 hectares) producing an average of eight million bottles pending on vintage. Barbaresco’s soil is more calcareous than those of Barolo, hence the wines are softer, fruitier, and almost perfumey.

In the last quarter century, traditional winemakers retired and/or sold their wineries, or turned them over to their university-educated offspring’s. They are convinced that quality and intensity of their wines must improve constantly, while prices that reflect demand must be reasonable.

Traditional winemakers, like Bartolo Mascarello, seldom emphasised single-vineyard (here called cru). Barolo’s young vintners know differences between sub-regions and even single-vineyards exist and are readily observed by connoisseurs who taste nebbiolo wines frequently. They try to make Barolo that emphasises the unique flavours of the grape.

They even know that the top of the hill site here called Bricco produces better quality fruit and wines of higher alcohol levels that are fuller bodied.
Vintages in Barolo and Barbaresco play an important role in quality and prices vary accordingly. 1996, 1997, 2000, and 2004 yielded very fine wines, and 2004 is claimed by most to be the best yet.

This vintage was released in 2008, and the wine must be aged (in upright Slovenian oak barrels of 6300 – 9000 litre capacity) for a minimum of 36 months, and one year in the bottle. 2004 by all accounts was perfect with the right amount of precipitation and a hot growing season. The fruit came in excellent condition and winemakers made the best wine they could possibly make.
Here are the wineries and their brands that are recommended:

BAROLO

Vietti, Barolo Villero Riserva
Paolo Scavino, Barolo
Manzone, Barolo Bricat Le Gramolere
Ceretto, Bricco Roche
Giacomo Borgono, Barolo Riserva
Gianfranco Alelsandira Barolo
Roberto Vierzo, Barolo Brunate
Roberto Vierzo, Barolo Vignetto Cerequio
Roberto Vierzo, Barolo La Serra
Ascheri, Barolo
Renato Ratti, Barolo Marcenasco
Aldo Contern,o Barolo Granbussia Riserva
Giacomo Contratto, Barolo Cerequio Secolo
Emilio Altare, Barolo Vigneto Arborina
Domenico Cerico, Barolo Pajana
Marchesi di Barolo, Barolo Riserva

BARBARESCO

B Giacosa, Barbaresco Asili Riserva
Ceretto, Barbaresco Bricco Asili
Ceretto, Barbaresco Bricco Faset
A Gaja, Barbaresco Sori Tildin
Moccagatta, Barbaresco Basarin
La Spinetta, Barbaresco Vigneto Gallina
Vietti, Barbaresco Masseria
Marchesi di Gresy, Barbaresco Martinenga Camp Gros
Paitin, Barbaresco Sori Paitin
Paroccho de Neive Barbaresco

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.