2017 Barbaresco, Cavanna, Luigi Giordano, Piedmont, Italy

2017 Barbaresco, Cavanna, Luigi Giordano, Piedmont, Italy

Product: 20178052632
Prices start from £120.00 per case Buying options
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2017 Barbaresco, Cavanna, Luigi Giordano, Piedmont, Italy

Description

Lying just below the town of Barbaresco, Cavanna is an important vineyard for Luigi Giordano. Owning 90% of this cru, it was their first to be bottled separately and remains the only example of a single-cru Cavanna on the market. The same traditional approach to winemaking is applied to all their Barbareschi. Fermentation is up to 30 days in stainless steel, with gentle pump-overs followed by two years in 30 to 50-hectolitre Slavonian botti. It’s a generous expression of Barbaresco, with a rich core of bramble fruit, tobacco and wood-spice. Luckily the effects of 2017 concentrated not only the fruit but also the acidity, resulting in a bright, refreshing wine with fine-grained tannins. Drink 2022-2035.
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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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Price per case
6 x 75cl bottle
Berry Bros. & Rudd BB&R 137 cases £120.00
En Primeur Limited availability
En Primeur Limited availability

About this WINE

Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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