Sourced from three vineyards: Rabaja, Rabaja-bas and Faset. Hand-harvested around in the first or second week of October. Practicing organic.
Fermented in stainless steel for about twenty days with periodic punching down of the cap. Aged for 18 months in Slavonian botti grandi followed by three months in stainless steel and then 14 months in the bottle before release.
Castello di Verduno's 2016 Barbaresco is bright, precise and wonderfully sculpted, all in the mid-weight style that is such a signature of the Castello di Verduno wines. Readers will have to be patient, as the 2016 needs at least a few years in bottle to unwind, and time beyond that to really enter its prime drinking window. Today, the 2016 is primary, floral and full of vitality. The straight Barbaresco is built on a core of Faset, with pieces from Rabajà and Rabajà-Bas that don't make it into the vineyard designate bottlings. This is a stellar showing.