Tasting Dante Rivetti’s Barbaresco Bricco di Neive 2010: An Elegant and Deep Piedmontese Red Wine
Dante Rivetti’s Barbaresco Bricco di Neive 2010 is one of those old-fashioned Piedmontese red wines, a concentrate of tannins with straight fruit and great depth.
Indeed, let’s say that it was like this when it was released on the market; today, 12 years after the harvest, it has lost much of its youthful fury and is more modulated around the tannins that have had the opportunity to refine themselves in the bottle.
There is still a lot of extract, and the wine is dense and rocky, but in the distance, the charm of Nebbiolo emerges and gives the wine that earthy and sharp finesse that only he has.
How it is produced
In Bricco di Nieve, the historic cru of Barbaresco, the vines grow in soil made of clay and limestone.
The vineyard gets a lot of sunlight from the south-west, and no herbicides or pesticides are used.
Fermentation with maceration on the skins for 12 days in steel and then 2 years in wood, with a small part of the wine made in small barrels Another year of aging in large oak barrels and 18 months of rest in the bottle
Organoleptic characteristics
The bouquet is beautiful, dark, fleshy, and dominated by an ethereal fruit full of alcohol with watermelon and geranium on a fresco of blue flowers.
Earthy notes with truffle, rhubarb, and cinchona, and a thousand scents of the autumn.
Excellent depth, measure, elegance, and great breadth that flows into mentholated references Austere fruit, no jams, and a candied orange finish
All this severe opulence is also found on the palate. It moves with a dynamic step and is not clumsy, despite its powerful structure. a slightly smoky, salty note to give the meal a boost. Tannins are a Langhe monument; they are the reason why Nebbiolo is loved.
They are sharp and prickly, but fine and masterfully drawn.
They fill your mouth but leave a tasty trail made of silk. All the extract, the vigor, and the power are now launched in a grandiose and ambitious evolution, but pronounced in a low voice. You will not find muscles or hypertrophy from marmalade or oxygenated fruit to the nth degree, but only all the splendid, granitic charm of a Nebbiolo that is aging with great success.
Price
36–38 euros: an honest price that reflects the good quality of the bottle.
Pairings
Cold cuts, margherita pizza, veal with tuna sauce, black truffle risotto, passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, hamburger.