if barolo is the king, barbaresco is certainly the queen. not far from the aromas in the barolo législe, the barbaresco micca is lighter, more flamboyant and more straight forward.
the fruit consists of a combination of sweet, ripe cherries and fresh raspberries blended with the sweet aroma of roses and violets, the musky smell inside a cigar box and the one from freshly cut wood.
The tannins are delicate but absolutely, definitely present. And the acid is quite high, as usually with barbaresco.
carne cruda, the italian style of raw beef tatar. traditionally served simple with a bit of salt and pepper, lemon, shaved truffle and mayonnaise. add some parsley and shallots for spring-like freshness and free range egg yolk for creaminess.
the wine matures in oak for 24 months, 60% of it in small barrique which extracts more tannin and flavour and 40% of it in large oak casks, which round the wine up, allowing it to mature without manipulating the natural product much.
our friends of dante rivetti in piedmont.