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A Barbaresco made in the traditional way, but with all the strategies and techniques to make it a fully contemporary wine. Giorgio Negro, owner and enologist of the winery, chooses to refine it 24 months in large wooden barrels, therefore well beyond the 9 months mandated by the DOCG consortium guidelines. The result is a wine that is soft and ready to drink immediately thanks to the full development of tannins, even if this wine can remain in cellar for another 8-10 years. Giorgio Negro, owner and enologist of the winery, talks about it in this video.
BARB-PIANCA
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