Villa Ilaria Barbaresco is made from Nebbiolo vines, harvested from hillside positions in Treiso and Barbaresco. The sandy, limestone marly soil yields excellent fruit. Fermentation lasts 15-20 days at temperatures of 80°-90° F, extracting good color and flavor. Maturing takes place in large Slovenian oak barrels (botti), followed by 12 months of refinement in the bottle. The finished wine is capable of developing additional elegance, bouquet and harmony for a decade or more. Villa Ilaria Barbaresco, the crown prince of Italy’s red wines, is an excellent value.
The aristocratic red wine of Piedmont, Nebbiolo takes its name from the fog (nebbia) of the Langhe Hills. In the Novara Hills, Nebbiolo is called Spanna. In Valle D’Aosta, it is known as Picutener and in Valtellina, Nebbiolo is Chiavennasca. Until recently the wine was confined to northwestern Italy, but now you can find it in California. There are 3 principal clones: Rose, Michet and Lampia. Characteristics of the best Nebbiolo include the fragrance of roses and violets, an almost Burgundian tar and high tannins. Some of the most important Nebbiolo based wines are Barolo, Barbaresco, Gattinara, Ghemme, Carema, Nebbiolo D’Alba, Inferno, Sassella and Grumello. Most often Nebbiolo wines are unblended.
An intense, bright ruby red, tending to garnet/orange as it ages. An ethereal nose. A rich, dry, smooth fruity taster with nuances of dried flowers and a lingering finish.
Red meats, roasts, game dishes and rich cheeses. Use as you would a fine French Burgundy or pinot noir.
Villa Ilaria Barbaresco.pdf
Villa Ilaria Barbaresco 03 v1.pdf