2019 Barbaresco, Montestefano, Luigi Giordano, Piedmont, Italy

2019 Barbaresco, Montestefano, Luigi Giordano, Piedmont, Italy

Product: 20198052658
Prices start from £83.00 per magnum (150cl). Buying options
2019 Barbaresco, Montestefano, Luigi Giordano, Piedmont, Italy

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Description

Planted in the 1960s, this is the first single-vineyard cru to be classified in Barbaresco. At 300 metres above sea level, the harvest is always late here; the south-facing vines need longer to reach maturation, gaining more complexity as a result. The nose is tight, densely floral, still closed but teasing. The palate is compact, with fine tannins, glorious fruit depth, savoury spice and mineral poise.

Drink 2024 - 2040+

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Critics reviews

Jancis Robinson MW16.5/20

Barbaresco. Palish ruby. Minerally nose with brooding, savoury red fruit. The palate is quite the contrast with ripe sweet red fruit and soft chewy tannins. Very long and generous and with a well-balanced raspberry fruit finish.

Drink 2022 - 2028

Walter Speller, JancisRobinson.com (June 2022)

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Jeb Dunnuck93/100

The 2019 Barbaresco Montestefano is a touch more generous in its aromas compared to the Asili, with ripe strawberry, candied roses, and sweet incense. It is ripe with medium-bodied, and has great finesse and charm, with ripe raspberry, ultra-fine tannins, and a long floral finish., It doesn't have the same rustic edge that the Asili sports and is a really lovely style. 

Drink 2023 - 2036

Audrey Frick, JebDunnuck.com (May 2023)

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About this WINE

Luigi Giordano

Luigi Giordano

The winery was founded by Giovanni Giordano in the 1930s, when Barbaresco was all but unknown. After a period of growing and selling grapes, Giovanni’s son Luigi made the bold decision to vinify and bottle his own grapes in 1958. He was one of the few visionary producers confident in the quality of his wine and potential of his terroir. This a brave move helped Barbaresco move forward on a path of quality winemaking, and Luigi’s decision paved the way for many Barbaresco producers.

Today, Luigi Giordano lies a stone’s throw from Barbaresco’s small village centre, run by Luigi’s grandson Matteo Rocca. Young, talented, and ambitious, he respectfully continues the winery’s elegant and staunchly traditional style, with long macerations on skins and maturation in large oak botti. Since joining in 2011, he has invested maximum time in the vineyard. Every year, the wines gain greater definition and detail, better articulating their impressive sites.

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Barbaresco

Barbaresco

The Piedmontese DOCG zone of Barbaresco is responsible for producing some of Italy’s finest wines. It occupies the same region and uses the same grape (Nebbiolo) as its bigger brother Barolo, but is a third of the size (only 640 hectares versus Barolo’s 1,700 hectares). It is also 50 years younger than Barolo, having produced wine labelled Barbaresco since 1890.

Barbaresco earned its DOCG after Barolo in 1980, largely thanks to the efforts of Angelo Gaja. The soils are lighter here than in Barolo – both in colour and weight – and more calcareous. The slopes are also less favourably situated and (relatively speaking) yield earlier-maturing yet extremely elegant wines that require less oak ageing (normally one year in oak plus six months in bottle). The appellation’s key districts are Barbaresco, Treiso, Neive and Alba.

Recommended producers: Cigliuti, Gaja, Marchesi di Gresy

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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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